12 Easy Summer Aubergine Recipes To Try Now

Aubergine is in season right now, so if you’re a fan, here are 12 simple recipes from the pros – including the king of aubergine himself, Yotam Ottolenghi – to help you make the most of it at its best…

AUBERGINE & NUT BURGER BAKE

Serves
4
Total Time
30 Minutes
Ingredients
4 GoodLife Nut Burgers
3 large aubergines
4 garlic cloves
1 onion
450g of ripe vine tomatoes
400g of tinned tomatoes
1 tsp of nigella seeds
1 tsp of cumin seeds
1 tsp of coriander seeds
100g of thick, strained yoghurt
1 tsp of garlic paste, or crushed garlic clove
3 tbsp of olive oil
Method
Step 1
Preheat the oven according to the instructions on the packet of nut burgers.

Step 2
Quarter the aubergine lengthways, no need to remove the top and bottoms. Place in a bowl with a pinch of salt.
Step 3
Crush the garlic, finely slice the onion and quarter the tomatoes.
Step 4
Heat 2 tbsp olive oil in a pan and fry the seeds for a minute. Then add the onions to soften. After 5 minutes add in the garlic and the tomatoes and cook for another few minutes.
Step 5
Pat the aubergines dry and add to the sauce mix to lightly coat. Transfer the whole amount to a large balling tray and add in the nut burgers.
Step 6
Meanwhile, while they are cooking, mix the yoghurt and garlic in a bowl with the remaining olive oil and a good pinch of salt and pepper.
Step 7
Serve hot with a good dollop of garlic yoghurt and greens or salad of your choice.

MIDDLE EASTERN AUBERGINE, LAMB & POMEGRANATE

Serves
2
Total Time
30 Minutes
Ingredients
2 aubergines
½ tsp of ground cinnamon
2 tsp of ground cumin
40g of kale
1 garlic clove
300g of lamb mince
1 brown onion
2 tsp of smoked paprika
200g of passata
1 pomegranate (use half)
1 tbsp of Belazu sundried tomato paste
4 tbsp of tomato purée
80g of coconut yoghurt
Method
Step 1
Preheat the oven to 220ºC/fan 200ºC/gas mark 7 and boil a kettle. Cut the aubergines in half lengthways and lay on a baking tray, flesh-side up. Slice diagonally into the aubergine, 1cm deep, to create a crisscross pattern. Drizzle 1/2 tsp oil over the aubergine halves; sprinkle with a pinch of salt. Cook in the oven for 20-25 mins, until soft.
Step 2
Dice the onion. Finely chop the garlic. Heat a medium-sized pan with 1/2 tsp oil on a medium heat, and cook the onion for 5 mins. Add the garlic, cinnamon, smoked paprika, cumin and lamb mince. Stir. Cook for 10 mins, until the lamb mince is browning.
Step 3
Meanwhile, cut the pomegranate in half and remove the seeds. Reserve for later.
Step 4
Add the sundried tomato paste, passata, tomato puree and 150ml boiling water to the pan. Season with sea salt and black pepper. Roughly tear the kale and add to the pan. Simmer for a further 10 mins to reduce the sauce.
Step 5
Add the coconut yoghurt and 2-4 tbsp cold water to a small bowl. Stir well until it reaches a drizzling consistency.
Step 6
Remove the aubergines from the oven. Scoop out most of the flesh from the middle using a spoon and fork. Add the aubergine flesh to the lamb mince and mix.
Step 7
To serve, place the aubergines on warm plates and top with the lamb mince. Garnish with a drizzle of yoghurt and scatter with pomegranate seeds.

BAKED AUBERGINE, HALLOUMI & HERBY MAPLE CRUMB

Serves
8
Total Time
30 Minutes
Ingredients
4 aubergines, halved
Salt & pepper for seasoning
2 tbsp of olive oil plus extra for brushing
2 tbsp of red wine vinegar
2 tbsp of pure maple syrup (preferably golden colour for its delicate flavour)
60g of flaked almonds
6 tbsp of natural breadcrumbs
A handful of mixed fresh herbs, chopped (mint, parsley and coriander)
450g of halloumi, sliced
Method
Step 1
Preheat the oven to 160ºC/Gas 4.
Step 2
Score the flesh side of the aubergines and season with salt, pepper and brush with oil.
Step 3
Heat an oven-proof griddle pan and brush with extra oil. Bring to a high temperature.
Step 4
In a bowl, mix together the vinegar, olive oil, maple syrup and flaked almonds.
Step 5
Season then fold in breadcrumbs, followed by chopped herbs and mix together well. Set aside and allow ingredients to infuse.
Step 6
Place the aubergines flesh side down onto the griddle pan and leave for 5 minutes, allowing time to take on colour.
Step 7
Turn the aubergines over and position halloumi slices on top.
Step 8
Spread breadcrumb and herb mixture over halloumi and bake in the oven for 20 minutes until browned and melting.
Step 9
Be careful not to over-season with salt as halloumi can be quite salty. Delicious with a crisp salad.

BABY GEM LETTUCE WITH BURNT AUBERGINE YOGHURT, SMACKED CUCUMBER & SHATTA

Serves
4
Total Time
47 Minutes
Ingredients
5-6 baby gem lettuces (500g), bases trimmed
1½ tbsp of shatta (red or green), or rose harissa as an alternative
½ tsp of Urfa chilli flakes (or a small pinch of nigella seeds or black sesame seeds, as an alternative)
Salt & black pepper
For the aubergine yoghurt:
2 large aubergines (500g)
35g of Greek-style yoghurt
½ a garlic clove, roughly chopped
1½ tbsp of lemon juice
1½ tbsp of tahini (25g)
For the smacked cucumber:
1 cucumber, peeled, sliced in half lengthways and watery seeds removed (180g)
25g of parsley, roughly chopped
25g of mint leaves, roughly chopped
½ a garlic clove, roughly chopped
50ml olive oil
For the shatta:
250g of red or green chillies, stems trimmed & very thinly sliced (with seeds)
1 tbsp of salt
3 tbsp of cider vinegar
1 tbsp of lemon juice
Olive oil, to cover & seal
Method
Step 1
There are two ways to chargrill the aubergines: on an open flame on the stove top, or in a chargrill pan on an induction hob followed by 10 minutes in a hot oven. Once cooked, the scooped-out flesh should weigh about 160g. Place this in the bowl of a food processor along with the yoghurt, garlic, lemon juice, tahini and ½ teaspoon of salt. Blitz for about a minute, until completely smooth, then set aside until needed.
Step 2
Prepare the cucumber by placing each half on a chopping board, cut side facing down. Using the flat side of a large knife, lightly ‘smack’ them until bruised but still holding their shape. Cut the cucumber into roughly 1cm dice and set aside.
Step 3
Clean the food processor, then add the parsley, mint, garlic, olive oil and ¼ teaspoon of salt. Blitz for about 2 minutes, scraping down the sides a couple of times if you need to, to form a smooth paste, then add to the cucumber. Set aside for at least 20 minutes (and up to a day in advance if kept in the fridge) for the flavours to infuse.
Step 4
Slice each head of baby gem lengthways to make 8 long thin wedges (per lettuce). When ready to assemble, arrange the lettuce on a round platter, overlapping the outer and inner circle to look like the petals of a flower. Lightly sprinkle the wedges with salt and a grind of black pepper, then splatter over the aubergine yoghurt. Spoon over the cucumber, drizzle with the shatta, sprinkle over the chilli flakes and serve.
Step 5
To make a medium-sized jar of shatta, place the chillies and the salt in a medium sterilised jar and mix well. Seal the jar and store in the fridge for 3 days. On the third day, drain the chillies, transfer them to a food processor and blitz: you can either blitz well to form a fine paste or roughly blitz so that some texture remains. Add the vinegar and lemon juice, mix to combine, then return the mixture to the same jar. Pour enough olive oil on top to seal, and keep in the fridge.

BARBECUED AUBERGINE WITH SMOKY CHILLI SAUCE

Serves
3
Total Time
40 Minutes
Ingredients
3 aubergines, halved length ways
150ml of Tracklements Smoky Chilli Sauce
2 tbsp of honey
1 tsp of vegetable oil
35g of salted peanuts, roughly chopped
2 spring onions, sliced
A small handful fresh coriander, roughly chopped
Method
Step 1
Light the barbecue (weather permitting) or use the grill.
Step 2
Score the flesh of the aubergine. Mix together the Smoky Chilli Sauce and honey. Brush the skins of the aubergines with oil then brush half of the chilli sauce mixture onto the cut sides, making sure it gets into all of the crevices. Leave to marinate for 15 mins – no longer or you’ll get soggy aubergines!
Step 3
Barbecue, skin side down, for 10 mins until the flesh is cooked then baste the scored side with more of the chilli sauce mixture. Turn the aubergines over and barbecue flesh side down for around 4 mins until browned. Check the aubergines to make sure they’re not sticking to the BBQ grill.
Step 4
Brush any remaining sauce mixture onto the aubergines and top with the nuts, spring onions and coriander.
Step 5
Serve with mixed salads and roast vegetable couscous.

AUBERGINE MESS

Serves
4
Total Time
35 Minutes
Ingredients
5 large/fat aubergines
1 tin of lychees
1 bottle of pomegranate molasses
White wine
1 tub of raw tahini
1 bunch of parsley, finely chopped
½ bunch of lemon thyme, finely chopped
Olive oil
Juice of ½ lemon
2 cloves of garlic
Salt & pepper
Method
Step 1
Char the aubergine on a grill or open flame from the hub or griddle or in the grill option in your oven. Make sure you pierce them and oil them first with olive oil to make the steam comes out – the oil will create flavouring smoke.
Step 2
Meanwhile, make the dressing. Mince the garlic, chop the parsley and the lemon thyme finely, season with heavy salt, pepper, lemon and olive oil. Mix it all together.
Step 3
Remove the aubergine to a bowl, cover with cling film to rest and steam. When you can take their heat, peel them – leaving the tip attached. Then cover with the dressing.
Step 4
In a saucepan, place the lychees (drained from the tin juices), cover with a slug of wine, lemon juice, dash of salt and olive oil, bring to the boil and remove from heat to get back to room temperature. Then flake them and add to the aubergine.
Step 5
Place on a serving plate, finish with a drizzle of molasses and a dollop of tahini.

MIDDLE EASTERN MEZZE PLATTER

Serves
4-6
Total Time
1 Hour 40 Minutes
Ingredients
800g of Jersey Royal potatoes
1 tbsp of olive oil
2 tbsp of Za’atar
½ tsp of lemon zest
For the lamb skewers:
400g of diced lamb
100g of natural yogurt
1tsp of ground coriander
½ tsp each of paprika, cinnamon and ground cumin
1 lemon, cut into thin wedges
For the aubergine rounds:
1 large aubergine, sliced in 1cm rounds
Table salt
2 tbsp of olive oil
40g of feta
25g of pomegranate seeds
A few torn mint leaves to garnish
For the yogurt dip:
100g of natural yogurt
50g of tahini
1 tsp of finely grated lemon zest
A little olive oil to finish
For the parsley tabbouleh:
50g of flat leaf parsley, chopped
A large handful mint leaves, torn
1 tbsp of snipped chives
2-3 tomatoes, deseeded and diced
1 tbsp of diced red onion
2 tbsp of olive oil
To serve
Toasted pitta or flat bread (optional)
Method
Step 1
For the lamb skewers, combine the yogurt with the spices and marinate the lamb for
at least 20 minutes or cover and refrigerate for as long as overnight. Season with salt
and then thread onto pre-soaked wooden skewers (or use metal ones) with a lemon
wedge each and grill for around seven to ten minutes until cooked to your liking (they are tasty still slightly pink).
Step 2
Whilst the lamb is marinating preheat the oven to 180ºC. Prick the Jersey
Royal potatoes all over, place in a baking tin, drizzle over the oil, scatter with the
za’atar, lemon zest and some salt and roast for around 40 minutes until tender.
Step 3
For the aubergines, place the slices in a colander over the sink, sprinkle with a tbsp
of salt and leave for 10 minutes (this helps reduce the amount of oil they absorb).
Rinse thoroughly and pat dry with kitchen paper. Brush each slice with olive oil on
both sides and place in a single layer on a baking tray. Roast for around 30 minutes
(same temperature as the potatoes) turning occasionally, until golden and cooked through.
Step 4
For the dip, combine all the ingredients, season with some salt and pepper and set
aside until ready to serve (drizzle with a little oil before serving). Do the same for the
tabbouleh.
Step 5
Once the aubergines are cooked, place on a serving platter, crumble over the feta
and scatter the pomegranate seeds and a few torn mint leaves. Serve everything in bowls and platters so people can help themselves.

MEDITERRANEAN TARTS WITH VEGETABLES & HUMMUS

Serves
4
Total Time
34 Minutes
Ingredients
320g sheet of frozen Jus-Rol Puff Pastry, defrosted
½ a 300g tub of Waitrose Essential Houmous
250g of frozen Cooks’ Ingredients chargrilled aubergine
280g jar of Cooks’ Ingredients chargrilled peppers in olive oil
1 small red onion, halved, cut into thick half moons
4 tbsp of Greek basil leaves, or 4 sprigs of fresh lemon thyme
Method
Step 1
Preheat the oven to 200°C. Unroll the defrosted pastry sheet onto a large baking sheet and cut into four pieces, each measuring 11.5cm x 18cm. Using a sharp knife, score a 1cm border around the edge of each piece of pastry. Use enough pressure so the score line is visible, but don't cut all the way through.
Step 2
Spread a heaped tablespoon of houmous over each pastry rectangle, keeping it within the border. Arrange the aubergine slices on top.
Step 3
Drain the peppers and divide among each tart, then sprinkle over the slices of red onion. Drizzle one tablespoon of oil from the jar of chargrilled peppers over the top and bake for 30 minutes until the pastry is puffed and golden brown. Sprinkle over the Greek basil or lemon thyme and serve with a green salad.

BAKED AUBERGINE WITH LEMON YOGHURT

Serves
4
Total Time
30 Minutes
Ingredients
2 large aubergines, cut into 1cm rounds
2 tbsp of tamari
1 tbsp of honey
1 tbsp of toasted sesame oil
2 preserved lemons, roughly chopped
3 pinches of saffron threads
200ml of soya yoghurt
Flaked sea salt & cracked black pepper
To Garnish
A small bunch of fresh coriander, finely chopped
2 sprigs of fresh mint, leaves picked & chopped
1 red chilli, sliced
2 tbsp of cashew nuts, toasted & chopped
Method
Step 1
Preheat the oven to 200°C. Line a baking tray with greaseproof paper.
Step 2
Spread the aubergine rounds on the baking tray. Whisk together the tamari, honey and sesame oil in a bowl and pour evenly over the aubergine. Bake for 20-25 minutes until soft and golden.
Step 3
Meanwhile, put the preserved lemons, saffron, yoghurt, and a pinch each of salt and pepper in a food processor and blitz until the yoghurt has turned a deep yellow and is smooth.
Step 4
Place the aubergine rounds on a large serving dish. Drizzle over the saffron yoghurt dressing and garnish with the coriander, mint, chilli and toasted cashews.

AUBERGINE PARMIGIANA

Serves
4-6
Total Time
1 Hour 20 Minutes
Ingredients
4 large aubergines
100ml of olive oil, for frying and drizzling
300ml of homemade tomato sauce or shop-bought passata
300g of mozzarella (two balls)
150g of parmesan, grated (or a veggie alternative to make the whole dish veggie)
15g of fresh basil leaves, torn
50g of breadcrumbs, fresh or dried
Method
Step 1
Drain the mozzarella and cut into thin slices. Slice the aubergines into 5mm rounds.
Step 2
In a deep frying pan, heat two inches of oil until hot. Fry your aubergines in batches until golden on both sides. Remove from the pan and drain on a baking tray lined with kitchen roll.
Step 3
In a large rectangular baking dish (a pyrex is perfect), make a layer of aubergine slices, overlapping them as you go.
Step 4
Cover your aubergine base with a thin layer of passata, then top with a quarter of the mozzarella, parmesan and basil.
Step 5
Repeat the layers in this pattern (aubergine, sauce, cheese) until you’ve used it all up, (don’t worry if you end on a layer of aubergine).
Step 6
Top with a final dusting of parmesan, a scattering of breadcrumbs and a drizzle of olive oil.
Step 7
Preheat your oven to 180°C (160°C fan/gas mark 4). Once hot, bake your parmigiana for 30 minutes, or until golden.
Step 8
Remove your parmigiana from the oven and leave to rest, before serving warm.
Step 9
Chef’s tip: If you have time to get ahead, your parmigiana will benefit from being left to sit for 4-12 hours after the first bake. This intensifies the flavours and helps the parmigiana layers to firm up. When you’re ready to eat, simply reheat at 180°C (160°C fan/gas mark 4) for 10-15 minutes, then slide under a hot grill for a few minutes until the top is a riot of golden bubbles.

SPICED SPINACH & TOMATO AUBERGINE ROLLS

Serves
2
Total Time
30 Minutes
Ingredients
2 aubergines, thinly sliced lengthways
1 tbsp of olive oil
1 echalion shallot, finely chopped
1 tsp of cumin seeds
½ tsp of ground coriander
A pinch of turmeric
3 tbsp of raisins
30g of pine nuts
300g of tomatoes, roughly chopped
260g pack of spinach
½ of 250g pouch of Waitrose Spelt, Quinoa, Red Rice & Wild Rice
Method
Step 1
Brush the aubergine slices with oil and sear on a hot griddle for one to two minutes, turning frequently, until tender. Set aside to cool.
Step 2
In a pan, heat the rest of the oil and gently fry the shallot for five minutes then add the spices. After a couple of minutes add the raisins and two tablespoons of cold water. Cook for one to two minutes before adding the pine nuts. Cook for one minute more until they are golden.
Step 3
Add the tomatoes and cook for ten minutes then fold in the spinach and spelt and quinoa mix. Cook until the spinach leaves have wilted then season.
Step 4
Meanwhile, preheat the grill to high. Spoon a heaped amount of the mixture onto each of the aubergine slices and roll them up. Put them on a baking sheet, seam-side down and grill for one minute until coloured, then serve with a green salad.

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BAKED AUBERGINE MEATBALLS

Serves
4
Total Time
1 Hour 30 Minutes
Ingredients
1 onion
2 large aubergines
4 cloves of garlic
A handful of parsley
175g of soft white breadcrumbs
200g of tinned green lentils
30g of parmesan
½ tsp of chilli flakes
800g of tinned chopped tomatoes
150g of mozzarella
A handful of basil
Salt & pepper
Olive oil
Method
Step 1
Heat your oven to 200°C.
Step 2
Finely slice your onion. Dice your aubergines into small chunks. Finely chop your garlic and parsley.
Step 3
Heat a saute pan over a medium heat with a little olive oil. Add your sliced onion and cook until softened, about 10 mins.
Step 4
Drain your lentils, then tip them onto a baking tray. Bake for 15 mins until they have dried out slightly.
Step 5
Add your aubergine chunks to the same pan as your onions with a pinch of salt and a drizzle of olive oil. Fry for 5 mins until totally soft and tender. Tip in half of your garlic and cook for another 2 mins.
Step 6
Allow your aubergines and lentils to cool slightly, then tip them into your food processor, along with your onions, 150g breadcrumbs, parmesan, all but a tbsp of your parsley and salt and pepper. Whizz to a paste.
Step 7
Roll your mixture into 12 equal sized balls. Place them on a parchment lined baking tray, then drizzle with a little olive oil. Bake for 40 mins until crisp.
Step 8
Meanwhile, make your tomato sauce. Heat a little olive oil in a saute pan over medium heat. Add your remaining garlic and chilli flakes, and cook for 1 min. Tip in your tinned tomatoes and add a sprig of basil. Simmer for 25 mins until reduced.
Step 9
Whizz up with a stick blender if you like it smoother, then season to taste with salt and pepper.
Step 10
Heat your grill to high.
Step 11
Mix your remaining 25g of breadcrumbs with chopped parsley.
Step 12
Pour your sauce into a baking dish. Add your meatballs, then tears over your mozzarella. Grate over a little parmesan and sprinkle on your breadcrumbs, then grill for 5 mins.
Step 13
Top with basil leaves, then serve.

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