Tag Archives: aubergine

Roasted aubergines stuffed with tomatoes

Roasted aubergines stuffed with tomatoes

These roasted aubergines stuffed with tomatoes look wonderful and are as delicious cold as they are hot, a perfect side dish or vegetarian main course that can be made in advance. Aubergines are delicious on the barbecue or cooked slowly in a vegetable curry or ratatouille. Aubergines can be bought all year round but they are at their best, not to mention cheapest, from July to September. Look for unblemished, firm, lustrous skin with a bright green calyx, or stem. Home-grown aubergines are available from April to October in the UK. In the past, many recipes recommended salting aubergines to reduce their bitter flavour. This isn’t really necessary now, although salting does make them absorb less oil when they’re fried. To prepare, wash the skin and trim off the stalk. Slice or cut the flesh into chunks just before cooking as it discolours quickly.

Aubergine with capers and mint

Aubergine with capers and mint

Aubergines can be bought all year round but they are at their best, not to mention cheapest, from July to September. Look for unblemished, firm, lustrous skin with a bright green calyx, or stem. In the past, many recipes recommended salting aubergines to reduce their bitter flavour. This isn’t really necessary now, although salting does make them absorb less oil when they’re fried. To prepare, wash the skin and trim off the stalk. Slice or cut the flesh into chunks just before cooking as it discolours quickly. Aubergines store well in the fridge or a cool larder for about four to six days. Aubergine with capers and mint is very easy to made and it can be served with meat and a nice glass of wine. 

Grilled aubergine appetizer

Grilled aubergine appetizer

Although the plump, pear-shaped variety, with its near-black shiny-skinned exterior, is probably the most familiar to us, aubergines come in a wide variety of shapes, colours and sizes. Italian cooks enjoy varieties with long fruit and striking lavender and cream streaks. Asian cultivars vary widely: some, such as the bitter-flavoured pea aubergine, are the size of a grape; the seed-filled, rounded Thai aubergine has green stripes and is used in curries; the beautifully long and slender pale-purple Japanese and Chinese varieties are ideal for stir-frying. The aubergine can also be ivory-coloured and ovoid, which almost certainly led people in some countries to name it the ‘eggplant’. In this recipe the combination of aubergine and tomato gets a very spicy contrast from the garlic parmesan mayonnaise sauce.