I have often in the past been slightly scared of the aubergine as I had no idea how to cook it. But now I do and it is a great vegetable to add to so many dishes.
The aubergine (also called eggplant) is a vegetable. It is in the Nightshade family of plants. It is related to the potato and tomato. Originally it comes from India and Sri Lanka. The fruit of the aubergine plant is commonly used as a vegetable.
- Fry aubergine rounds in olive oil for 5 to 7 minutes per side, or until golden brown and tender. Don't use too much oil; aubergine is rather like a sponge when it comes to oil. Whatever you use, it will absorb.
- Grill lightly oiled aubergine slices over medium to medium-high heat, about 10 minutes per side or until tender.
- Broil lightly oiled aubergine slices for about 5 minutes per side, until brown and tender.
- Cut slits into a whole aubergine, stuff a few slices of garlic into each slit, and roast the aubergine in a 400-degree oven for 40 to 60 minutes, or until collapsed and completely tender. Peel the aubergine, then chop or mash into a puree.
- Pair aubergines with tomatoes, garlic, and herbs such as basil, parsley and mint.
- Stir-fry aubergines with garlic, red chili and a little ground pork for a classic Chinese dish.
Don't forget to check out our cookbook - Munch - Seasonal cookbook for baby and family for aubergine recipes for the whole family.