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- Dish type
- Side dish
- Vegetable side dishes
The aubergine is pan fried and then sauteed with mint leaves, garlic, vinegar and sugar to give it a slightly sweet taste.
5 people made this
- 4 aubergines
- olive oil, for frying
- 4 to 6 mint leaves, or to taste
- 1 garlic clove
- 2 tablespoons white wine vinegar
- 1 tablespoon sugar
- salt and freshly ground black pepper to taste
MethodPrep:15min ›Cook:10min ›Extra time:1hr soaking › Ready in:1hr25min
- Cut the aubergines into 1cm thick slices. Leave them to soak in water to cover and salt for 1 hour.
- Drain the aubergines and cut the slices into little sticks. Fry the aubergine sticks in hot oil.
- After frying the aubergines, put them in a saucepan with the mint leaves and the garlic clove. Pour the vinegar and sugar over the aubergines and cook them over medium heat. Let them simmer for a few minutes and season with salt and pepper. Serve the dish cold.
Reviews & ratingsAverage global rating:(2)
Reviews in English (1)
"Leave them to soak in water to cover" What does that mean "in water to cover?""Drain the aubergines and cut the slices into little sticks. Fry the aubergine sticks in hot oil." it does not say how long you need to fry them in hot oil, ech, such a recipe, I regret starting-24 Dec 2015
Miso and Honey Marinated Roast Aubergine
Make your veggies exciting with miso. By marinating aubergines in umami-rich hatcho miso paste and sweet honey, and then roasting them slowly in the oven, you allow the aubergines to absorb the sweet and savoury flavours of the marinade. This makes them deliciously sweet and sticky as well as full of umami flavour. A delicious must-try for lovers of roasted vegetables.
1 aubergine, small, or 2 Asian eggplants
2 tbsp of groundnut oil
hatcho miso marinade:
1 tbsp of hatcho miso paste
1 tbsp of runny honey
1/2 tsp toasted sesame oil
5 tbsp of hot water
1 tbsp of sesame seeds
1 spring onion, finely chopped
20+ best aubergine recipes
There are so many ways to cook aubergines, from a delicious curry to a summery salad. These are our favourite aubergine recipes.
From curries to slow cooker stews aubergines are a great ingredient and become meltingly tender when roasted in the oven. If thinly sliced and grilled they can also be wonderfully crispy.
We particularly love a slow cooker curry and recommend our slow cooker aubergine and sweet potato jalfrezi. If you're looking for something easier how about our quick miso aubergines with spring green rice.
There is some prep to get this recipe into the slow cooker, but once it&rsquos on it all comes together in delicious melting cheesiness. If you&rsquod like added protein, serve alongside a piece of grilled chicken or fried firm tofu.
This spicy curry is packed full of flavour and goodness. To further elevate the curry, stir though spinach towards the end of cooking, and finish with coconut yogurt, if you like.
This Israeli-inspired stuffed pitta is so delicious and crunchy &ndash think of it as the new falafel!
This flavourful, make-ahead curry will be popular with vegetarian guests and keeps well in the freezer.
Quinoa is a protein-rich seed with a fluffy texture and a lovely nutty flavour
On Sichuan menus this is often listed as &lsquofish fragrant aubergines&rsquo, not because it tastes of fish, but rather because the combination of seasonings was traditionally used when cooking fish.
Tinned lentils and fresh veggies make for a thrifty yet delicious meat free main.
This vegan-friendly centrepiece is super simple but looks oh-so impressive served up on a platter.
Packed full of protein and fibre to keep you feeling fuller for longer
Miso (a paste made from fermented soybeans) is used a lot in Japanese cooking. It adds a rich savoury flavour, and is widely available in supermarkets.
Full of fragrant spices, harissa is reminiscent of Moroccan cuisine and works wonderfully here in this simple stew
Who says a dip has to be in a bowl? Our take on baba ghanoush uses grilled whole aubergines which yields a soft and smokey flesh for a superb self-contained dip.
This aubergine bake is a little fiddly, but well worth the wait.
Add some spice to your dinner party menu with this triple-tested aubergine recipe.
Aubergines take a little longer to cook than you might think, so make sure they are succulently soft before serving this vegetarian dish.
If you have vegetarians at your feast this will go down a treat, but it also works well as an extra side dish
The powerful marinade on the strips of aubergine gives them a complex, savoury flavour and cooking them in this way allows them to crisp up and is complimented by the creamy avocado mayonnaise.
This smoky aubergine dip is simple to make and incredibly moreish &ndash it&rsquos ideal for preparing ahead, too.
The name of this seductive dish, Imam Bayildi, means &lsquoThe Priest Fainted&rsquo &ndash most likely at the richness of it!
This filling curry will please veggies and meat eaters alike.
Traditional lasagne involves a lengthy round of sauce-making and assembly. However, ready-made sauces and a jar of grilled aubergines make this lasagne recipe quick and easy to whip up.
|3||large aubergines (400g each)|
|6||cloves of garlic|
|1 bunch (30g)||fresh sage|
|1 tsp||dried chilli flakes|
|2 x 400g tins||quality plum tomatoes|
|80g||mature Cheddar cheese|
|300g||fresh lasagne sheets|
Place a large shallow casserole pan on a medium heat with 250ml of water. Halve the aubergines lengthways and place in the pan. Peel, quarter and add the onions, then cover with a lid and cook for 20 minutes. Meanwhile, peel and finely slice the garlic, and pick the sage leaves. Preheat the oven to 200ºC/400ºF/gas 6.
Remove the lid, and once most of the liquid has cooked away, make a well in the middle. Add 3 tablespoons of oil, the garlic, chilli flakes and most of the sage leaves, then finely grate in the lemon zest. Once golden, scrunch in the tomatoes, pour in 2 tins’ worth of water, and simmer for 20 minutes, stirring occasionally.
Remove the pan from the heat, grate in the cheeses, then season to absolute perfection with sea salt and black pepper. Tear in the pasta sheets and mix up really well to coat and separate, then pull some of the sheets to the top to create a top layer. Bash the almonds until fine and rub the remaining sage leaves with oil, then sprinkle on top. Use the back of a spoon to create some dips and wells, and bake for 25 minutes, or until golden and bubbling.
I love this served with a big crunchy green salad dressed with balsamic vinegar.
Two of my girls are gluten-intolerant, so I often turn this into a pasta bake by using gluten-free pasta. Feel free to use any pasta shape. Simply parboil before adding.
To make vegetarian: swap Parmesan for vegetarian hard cheese.
ENERGY 463kcal • FAT 22.9g • SAT FAT 7.5g • PROTEIN 20.1g • CARBS 48.4g • SUGARS 16.3g • SALT 0.6g • FIBRE 5.7g
|Step 1||Pre-heat oven to 225C/450F/Gas mark 7.|
|Step 2||Place the prepared peppers, graffiti aubergines, onions and garlic into a large roasting tray/tin and add the chilli oil. Move the vegetables around in the chilli oil so they are all coated and then add the chilli flakes, salt and pepper.|
|Step 3||Roast for 30 to 35 minutes until the vegetables are soft and slightly charred, but still retain their shape.|
|Step 4||Just before the vegetables are cooked, heat some olive oil in a frying-pan and cook the halloumi cheese until the slices are light brown.|
|Step 5||Arrange some salad leaves onto a plate or sharing platter and spoon the cooked vegetables in chilli oil over the leaves. Arrange the halloumi slices on top of the vegetables, garnish with chopped flat leaf parsley and serve with the sourdough toasts.|
Roasted Graffiti Aubergines & Sweet Peppers in Chilli Oil with Halloumi & Sourdough Toasts
Roasted Graffiti Aubergines & Sweet Peppers in Chilli Oil with Halloumi & Sourdough Toasts
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Ingredients of Baked Potatoes and Aubergines
- 2 sliced long aubergines
- 150 gm mozzarella
- 3 tablespoon virgin olive oil
- 1 sliced onion
- 2 tablespoon bread crumbs
- 3 tablespoon parsley
- black pepper as required
- 500 gm potato
- 2 clove chopped garlic
- 250 gm finely chopped tomato
- 1 tablespoon oregano
- 2 tablespoon parmesan cheese
- salt as required
How to make Baked Potatoes and Aubergines
Step 1 Prepare the tomato sauce
To make the tomato sauce, add butter and garlic in a pan. When the garlic turns golden, add the tomatoes and fry until soft and mushy. Put the seasoning and stir until it becomes sauce-like on medium-low flame.
Step 2 Season the sliced aubergine and onion with herbed butter
Toss the onion and aubergine slices in hot oil until seared on both sides. Remove from the flame and put the slices in a plate. Now, create a seasoning of garlic, seasoning, herbs and butter. Coat the aubergine and onions in this seasoning, mix well and keep aside.
Step 3 Bake for 40 minutes
Put half of the tomato sauce in an oiled baking tray. Arrange potato slices and top with some aubergine mixture. Repeat the process by creating layers of potatoes, aubergines and tomato sauce. Cover the top with breadcrumbs and parmesan. Spread the mozzarella cheese and bake it in the oven for 40 minutes at 200 degrees.
Sabich tomato and aubergine salad with amba sauce recipe
A sweet, spiced amba sauce is the star of this Middle Eastern-inspired salad Credit: Haarala Hamilton and Valerie Berry
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T his is very loosely based on an Israeli sandwich called sabich – I’ve taken certain components and made it into a warm salad. You get more of the amba sauce than you need, but it’s delicious with lots of other things, even just plain griddled chicken. Serve the sauce at the table so people can add more. My amba sauce is not authentic, I just make it as I can in my own kitchen. In Israel it is often made with salted mangoes. To make ‘jammy’ eggs – hard-boiled but with a little softness in the centre – boil for 8 minutes. Put into cold water until just cooled.
Prep time: 20 minutes | Cooking time: 30 minutes
- 1kg (2lb 4oz) aubergines, cut into 2.5cm cubes
- 2 tbsp salt
- 150ml sunflower oil
- 2 onions peeled and finely chopped
- 4 garlic gloves, finely chopped
- 3 medium red chillies, de-seeeded and finely chopped
- 50g (2oz) root ginger, peeled and finely chopped
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 1 tsp fenugreek seeds
- 2 tsp black mustard seeds
- 2 tbsp taramind pastes dissolved in 3 tbsp boiling water and strained
- 150g soft light brown sugar
- 300ml (1/2 pint) cider vinegar
Sweet potato hash with roasted aubergines
This recipe is a great family gathering recipe, great for a summer party focusing on flavours, reduced salt and healthier cooking methods.
1 pack of sweet potatoes
1 pack of small/baby aubergines
1 red onion chopped
2 cloves of garlic chopped
2 tsp paprika
2 tsp garam masala
2 tsp crushed chilli flakes
¼ tsp tumeric
Salt and pepper to season
2 tbsp olive oil
Roasted flaked almonds
Pre heat oven 200 degrees celsius gas mark 7. Slice the baby aubergines in half, marinate with olive oil, 1 tsp paprika, 1 tsp garam masala, 1 tsp crushed chilli, turmeric, salt and pepper and mix well.
Bake in the oven for 20-30 minutes until soft.
Meanwhile wash the sweet potatoes, place on a large plate with cling film and microwave for 5 minutes until soft. Then peel the skin of the potatoes and mash the potatoes in a large bowl, followed by onions and garlic and season with 1 tsp paprika, 1 tsp chilli flakes, salt and pepper.
Place mash on a large flat dish and place roasted aubergines on top, sprinkle with flaked almonds and serve.
This tempting recipe for lamb-stuffed aubergines in sweet-and-sour sauce from the cookbook A Taste of Israel by Nida Degutienė is one of many versions Israeli home cooks have adapted from traditional aubergine-based recipes.
Slice the aubergines lengthwise, then carefully make several incisions in the flesh. Brush with olive oil and season with salt and pepper. Arrange them in a baking dish, flesh side up. Bake for about 20 minutes.
To make the seasoning, mix together all the ingredients.
In a large pan, heat 3 to 4 tablespoons of olive oil. Add the onion and cook over a medium heat, stirring. After 4 to 5 minutes, when the onion is soft, add half of the prepared seasoning mix and cook until the onion begins to brown. Add the pine nuts and fry with the onions for a minute or so. Add the lamb and tomato paste and sugar. Season with the parsley, chilli flakes, salt and black pepper. Fry for about 10 minutes over a low heat, stirring, until the meat is cooked and starts to dry.
Remove the aubergines from the oven. Using a spoon, press a spoonful or two of the stuffing firmly into the flesh of the aubergine.
To prepare the sauce, mix the wine or water with the lemon juice, honey, sugar, salt and cinnamon. Stir in the remaining seasoning mix. Pour the sauce into the baking dish with the stuffed aubergines. Cover with aluminium foil and place in the oven. Reduce the temperature to 180°C and bake for 45 minutes.
Remove the aubergines from the oven and drizzle with some of the sauce at the bottom of the baking dish. Cover again with the foil and return to the oven for another 20 minutes. If the sauce has reduced too much, add about half a cup of water. After 20 minutes, remove the foil and once again drizzle the aubergines with the sauce. Return to the oven and bake, uncovered, for 10 minutes or until browned.
Serve the aubergines garnished with chopped parsley, covered in sauce, and with white bread, rice or couscous on the side.
This recipe is from the book A Taste of Israel: From Classic Litvak to modern Israeli by Nida Degutienė, published in 2015 by Struik Lifestyle. For more information on the book, click here.