Aubergine recipes to make the most of this versatile ingredient, including authentic aubergine curry, vegetarian moussaka and Asian-style aubergine with miso and sesame.
Aubergine, or eggplant as it’s known in the US, is available all year round but is in season and at its best from May to October. It’s used as a vegetable, but is technically a fruit, just like tomatoes.
It’s a great ingredient for vegetarians or if you’re trying to eat healthier, as it’s fleshy and filling, as well as packed with nutrients. Make it easier to reach your recommended 5-a-day by trying our aubergine burger recipe, which swaps the meat patties for aubergine as a lighter vegetarian option, or use it fill a barbecue skewer, with alongside other vegetables or between chunks of lamb. Try spiced aubergine and tamarind rice to help cut down on carbs and eat more fresh produce at the same time. Or go for a classic crowdpleaser like aubergine Parmigiana, which layers slices of aubergine with a rich tomato sauce and cheese – as a tip, the longer you leave it the richer the taste becomes so it’ll be even better the next day. A chargrilled aubergine open sandwich with feta makes a quick and delicious party food that you can pass round easily.
How to pick the best aubergines? Look out for smooth, glossy aubergines with fresh-looking green stalks and a weighty feel and avoid any that are starting to shrink or pucker, unless you intend to eat it straight away.
How to store aubergine? It will keep in the salad drawer in the fridge for the best part of a week and you can freeze them too, so they are easy to put on your regular shopping list without getting bored, as there are so many ways to eat it.
Delicious Aubergine recipes
Whenever you cook this spiced monkfish with aubergine purée, you should treat it like a piece of meat and allow it to rest and relax before serving
A lovely recipe for preparing veal alongside aubergine and yoghurt that you may not have tried before
The perfect starter to any oriental meal!
A delicous, hearty supper of spiced aubergine and tamarind rice you'll make again and again
Meaty aubergine makes for a tasty new take on the veggie burger
Chargrilling the aubergines gives this vegetarian moussaka a lovely smokey flavour and cuts down on the oil. Serve with a Greek salad and warm pitta bread
Grilled aubergine is made even more delicious with the addition of creamy whey, fried onions, garlice, mint and walnuts
Mackerel is a bargain buy of a fish – deliciously "meaty" and so good for you. It is complemented perfectly by the baked aubergine and yogurt dressing
You can cook the aubergines on the barbecue to give this recipe summer flavour
Delicious with crudités or toasted pittas, this aubergine dip recipe works really well with grilled chicken
This gratin is pure comfort food – the Parma ham can be left out if you're veggie
A Turkish-style dish of aubergines stuffed with chopped tomatoes, garlic and parsley