Recipe Page: Aubergine

Aubergine Parmesan

Duration: 60 minutes

Baked aubergine slices layered with tomato sauce, mozzarella, Parmesan, basil.

Utensils

  • Baking sheet
  • Mixing bowls
  • Baking dish
  • Knife and cutting board

Ingredients

  • 2 large eggplants, sliced into rounds
  • 2 cups breadcrumbs
  • 1 cup grated Parmesan cheese
  • 2 cups marinara sauce
  • 2 cups mozzarella cheese, shredded
  • 2 eggs, beaten
  • Fresh basil for garnish

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Dip eggplant slices in beaten eggs, then coat with a mixture of breadcrumbs and Parmesan.
  3. Arrange the coated eggplant slices on a baking sheet and bake until golden brown.
  4. In a baking dish, layer marinara sauce, baked eggplant slices, and mozzarella cheese. Repeat the layers.
  5. Bake in the oven until the cheese is melted and bubbly. Garnish with fresh basil before serving.

Grilled Aubergine Salad

Duration: 25 minutes

Charred eggplant, cherry tomatoes, feta, basil, balsamic dressing.

Utensils

  • Grill
  • Mixing bowls
  • Serving Platter

Ingredients

  • 2 medium-sized eggplants, sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh basil, chopped
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the grill. Brush eggplant slices with olive oil and grill until tender.
  2. In a bowl, combine grilled eggplant, cherry tomatoes, feta cheese, and fresh basil.
  3. In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper. Pour over the salad and toss gently.
  4. Serve the grilled eggplant salad at room temperature.

Vegan Aubergine and Chickpea Curry

Duration: 45 minutes

Spiced, creamy curry, tender eggplant, chickpeas, cilantro, over rice.

Utensils

  • Large pot
  • Wooden spoon

Ingredients

  • 2 large aubergines, diced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) coconut milk
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Cooked rice for serving

Instructions

  1. In a large pot, sauté chopped onion and minced garlic until softened.
  2. Add diced aubergines, chickpeas, diced tomatoes, and coconut milk. Stir to combine.
  3. Season with curry powder, ground cumin, ground coriander, salt, and pepper.
  4. Bring to a simmer and cook for 20-25 minutes or until the aubergines are tender.
  5. Serve over cooked rice and garnish with fresh cilantro.