Top 10 aubergine recipes

Updated on 16 November 2017 | 0 Comments

From salads to gratins and baklava, here are our 10 best aubergine recipes

Aubergine (eggplant) is wonderful baked, grilled, fried or added to a curry or ratatouille. See below for a few of our favourite recipes.

1. Slow cooked aubergine masala

This beautifully fragrant recipe by Neil Rankin is all about the spices. It's easy to prep, but the slow cooking time adds depth to the flavour, and the cream and butter make it incredibly indulgent.


2. Roasted baby aubergine salad

“One reason I love aubergine is because it can absorb cooking sauces and dressings so well, almost fooling us into believing it is creating those flavours,” says Gurpareet Bains. His salad combines baby aubergines with spices, yoghurt, pomegranate seeds and pistachio nuts.

The Superfood Diet by Gurpareet Bains/Absolute Press

3. Cheese and aubergine sandwich

This recipe calls for specialist Turkish produce, but it works fine when you substitute with ingredients that are more readily available. Char-grill your aubergine to get a smoky flavour and soft texture.

Aegean Flavours/

4. Grilled aubergine with salsa verde

This no-fuss griddle-pan recipe makes the perfect starter to share, or you could use it to create a platter for a dinner party. Ching-He Huang garnishes her spicy salad with fresh enoki mushrooms and chopped coriander (cilantro).

WWF Earth Hour/Jean Cazals

5. Roasted vegetable and cashew nut pizza

Gluten-free, dairy-free and meat-free, this recipe first calls for the roasting aubergine and courgettes for 25 minutes. You could scatter your finished pizza with rocket or basil, depending on which you prefer.


6. Rick Stein's lamb-stuffed aubergines

Oil and salt your halved aubergine and bake in the oven until tender, then make a ragu with minced lamb, red pepper, cumin, cinnamon and nutmeg. Mix that with the scooped-out aubergine flesh, fill the skins and sprinkle them with manchego cheese before baking again.

James Murphy/Rick Stein's Spain

7. Aubergine, courgette and basil gratin

A summer gratin that's great with roast lamb or just a green salad – plus chef Lucas Hollweg also suggests you can eat it cold. You can make the recipe vegan if you substitute the parmesan cheese for a non-dairy alternative.

Lucas Hollweg Good Things to Eat/Harper Collins

8. Aubergine with ricotta, parmesan and pepper

Alex MacKay calls this "glamorous comfort food". The aubergine is cut in half lengthways and the flesh is scored with a crisscross pattern before being drizzled with oil and white wine vinegar and roasted.

Peter Knab/Everybody, Everyday by Alex MacKay

9. Green chicken curry

Atul Kochhar adapted this Thai recipe by chef David Thompson to suit the Western cook – if you can get hold of apple or pea aubergine then great, otherwise just use one medium aubergine. Be warned, it's very spicy.

Mike Cooper/Atul's Curries of the World by Absolute Press

10. Davina McCall's stuffed aubergine

The large aubergines in this recipe have the flesh scooped out before the skins are roasted and softened for 20 minutes. Davina describes the filling – which is flavoured with garlic, oregano, lemon zest and chilli flakes – as "tasty and juicy".

Davina's Smart Carbs/Orion Books

You might also like:

25 ways you'd never thought of using your favourite ingredients

The best vegetarian recipes

25 tips for making brilliant soups


Be the first to comment

Do you want to comment on this article? You need to be signed in for this feature

Copyright © All rights reserved.