I think I have mentioned how I have a love hate relationship with Aubergines – sometimes a bit spongy when not cooked right but delicious when they are. Even the fact that you can buy one that looks perfect from the outside but gone off when you cut into it still hasn’t stopped me from continuing to buy and cook them. I think it is the colour of them that keeps me coming back to them, beautiful pinky purple to almost ink black. So here are 2 recipes for Aubergines – seen as I went a bit over the top recently, we had them a few times during the week hence 2 recipes to share. The first is a dish of Aubergines moroccan style, sticky and spicy,delicious as a side with chickpeas or lentil curry. The second is a handy recipe for Baba Ghanoush, great with lamb or a side of vegetables only for dipping and always good as a lunch option for work. Both of these recipes have wonderful ingredients, healthy for the body, vitamins and minerals, cholesterol lowering and immunity boosting garlic, Vitamin C and antioxidants from the lemon, a circulatory boost from the ginger and a blood flow boost from the harissa.
1 large aubergine about one lb
3 tbsp tahini
2 cloves garlic minced
4 tbsp plain Greek yoghurt
Juice of half a lemon
25gr flat leaf parsley chopped, with a little reserved for the top
1/2 tsp salt
1 tbsp Extra Virgin Olive Oil
Split the aubergine in half lengthways and prick it all over and bake for about 20 minutes until soft and tender.
When cool enough to handle, scoop out the inside and discard the skin
Mash the aubergine and add the tahini, garlic, yoghurt, lemon juice, salt and extra virgin olive oil.
Taste and adjust the seasoning if necessary.
Tip into a bowl, garnish with some more parsley and a drizzle of olive oil
Grilled Morroccan Aubergine in spices
1 Aubergine,cut in half lengthways and into wedges
2 cloves garlc crushed
2″ piece of ginger peeled and grated
1 tsp harissa
1 tsp ground cuimin
3 tbsp honey
juice of half a lemon
salt and pepper
Heat a frying pan
Brush the cut sides of the aubergine ith olive oil and cook on either side until browned
remove from the pan while you cook the garlic in a little oil for a minute then stir in the harissa, honey and the lemon juice.
Add enough water to cover the base of the pan and then lay the aubergine wedges in 1 layer
Cook them for about 10-15 minutes turning half way through the cooking. They will have absorbed most of the sauce during the cooking – if not, turn up the heat to reduce further.