WFU Home

AUBERGINES

Aubergine stewed with Garlic
serves 2-4

INGREDIENTS

  • 1 head garlic
  • 2 tblsp rape seed oil
  • 1/2 tsp chilli pepper flakes
  • 3 small aubergines (about 500g) cut into bite sized cubes
  • 500ml Passata (see tomatoes)
  • 1/4 tsp salt
METHOD
  • In a good-sized pan, saute the garlic in the oil
  • For maximum heat, add the chilli flakes at the start of cooking. The longer they are in the oil, the hotter the dish will be.
  • Add the aubergine, Passata and salt and simmer, covered until the aubergine is tender but still in cubes.

Cumin Aubergine Dip
serves 1-2

INGREDIENTS

  • 2 large aubergines
  • 2tsp rape oil
  • 1 tblsp yoghurt
  • large pinch of salt
  • 1/4 tsp ground cayenne
  • 1/2 tsp cumin
METHOD
  1. Prick the aubergines with a fork and bake them at 200C for about 30 minutes until soft
  2. When cool enough to handle, cut them in half and scoop out the flesh
  3. Let the pulp rest a bit
  4. Puree all the ingredients until smooth to make the dip

Grilled Aubergine Parcels (new)
serves 4

INGREDIENTS

  • 2 large, long aubergines, cut lengthwise into thin even slices 5mm thick - discard outer slices
  • 225g (8oz) British mozzarella cheese, cut into 8 slices (www.britishcheese.com)
  • 2 plum tomatoes, each cut into 8 slices
  • 16 large basil leaves
  • 2 tblsp oilseed rape oil
  • sea salt and freshly ground black pepper
For the dressing:
  • 4 tblsp cold pressed oilseed rape oil
  • 1 tsp balsamic vinegar
  • 1 tblsp sun-dried tomato paste
  • 1 tblsp lemon juice
For the garnish:
  • 2 tblsp toasted pine nuts
  • torn basil leaves
METHOD
  1. Cook the slices of aubergine in boiling salted water for 2 minutes. Drain and dry on kitchen paper.
  2. Take 2 aubergine slices and place on a flame proof tray i a cross. Place a tomato slice in the centre, season, add a slice of mozzarella, another basil leaf, another tomato slice and more seasoning.
  3. Fold the ends of the aubergine slices up around the filling to make a parcel.
  4. Repeat with the rest of the ingredients to make 8 parcels. Chilll the arcels for 20 minutes.
  5. To make the dressing, whisk together all the ingredients and season to taste.
  6. Preheat the grill.
  7. Brush the parcels with a little oil and cook for 5 minutes on each side.
  8. Serve hot with the dressing, sprinkled with pine nuts and basil.
Ratatouille
serves 6-8

INGREDIENTS

  • 8 cloves of garlic
  • 50g basil leaves, shredded
  • 1 tblsp fresh thyme, chopped
  • 1 tbsp fresh oregano, chopped
  • 4-5 tblsp rape oil
  • 150ml Passata (see tomatoes)
  • 3 small or 2 medium aubergines (about 500g) cut into strips
  • 3 courgettes, halved and quartered in strips
  • 2 large red or yellow peppers cut into strips
  • 6 medium tomatoes, sliced
  • 1 large or 2 medium onions, sliced
METHOD
  1. Cover the garlic and herbs with oil in a ceramic baking dish
  2. Add all the other ingredients and mix
  3. Bake at 180C for 1 1/2 hours until the aubergines and courgettes are tender
  4. Serve hot or cold the next day
Spaghetti with Mushrooms and Aubergines
serves 4

INGREDIENTS

  • 2 tblsp oilseed rape oil
  • 1 aubergine, cut into small cubes
  • 2 large mushrooms, sliced
  • 12oz (340g) spaghetti
  • 2 cloves of garlic, crushed
  • 1/2 tsp chilli flakes
  • 4 oz (110g) rocket
  • 4oz (110g) cheddar cheese
  • 6 tblsp balsamic vinegar
  • salt and freshly ground black pepper
METHOD
  1. Fry the aubergines in half the oil until tender. Remove from pan.
  2. Fry the mushrooms in the remaining oil until beginning to soften.
  3. Cook the spghetti in boiling salted water.
  4. Add the aubergines to the mushrooms and when the spaghetti is nearly cooked, add the garlic, chilli and rocket to the pan.
  5. When the rocket begins to wilt, add the cheese and balsamic vinegar and warm until the cheeses begins to melt.
  6. Drain the spaghetti well and mix with the aubergines and mushrooms. Stir well and pile onto a serving dish.
Baked Aubergines and tomato stacks
serves 4

INGREDIENTS

  • oilseed rape oil
  • 1 aubergine (about 250g), sliced into 12 thick rounds
  • 1 large beefsteak tomato
  • 250g cheddar cheese, cut into 12 slices
METHOD
  1. Fry the aubergines in the oil until brown on both sides and tender.
  2. Arrange 4 slices of aubergine apart on a baking tray, add 1 slice of tomato and then 1 slice of cheese to each.. Repeat until each stach has 3 slices of aubergine, 2 of tomato and 3 of cheese. Sprinkle each stack with oil.
  3. Bake in a preheated oven at 190C or gas mark 5 for about 15 minutes until soft, bubbly and golden.
  4. Serve hot with a crisp green salad or lightly steamed vegetables.
www.wfu.org.uk