Aubergine pasta pie
Astunning dish, full of different flavours – the pasta is encased in the fried aubergines.
Serves 6
For the sauce
2 tbsp olive oil
2 garlic cloves
900ml passata
For the pie
2 aubergines (700g in total)
About 150ml olive oil
400g penne or rigatoni
900ml passata
50g parmesan cheese, grated
1 tbsp dried oregano
2 large eggs, hard-boiled and sliced
150g Italian salami, thickly sliced and cut into strips
200g mozzarella cheese, sliced
50g caciocavallo (or provolone) cheese, sliced
2 tbsp dried breadcrumbs
2 tbsp extra virgin olive oil
1 First make the tomato sauce: fry the garlic in olive oil for 30 seconds, add the passata, season and simmer for 40 minutes.
2 Preheat a grillpan. Cut the aubergines lengthways into thin slices about 5mm thick. Brush each slice with olive oil and grill for 2 to 3 minutes on each side. Set aside.
3 Preheat the oven to 190C/375F/gas mark 5. Cook the pasta in boiling water until al dente. Drain and immediately stir through the passata. Add the parmesan and oregano, mix well and then taste and adjust the seasoning.
4 Use the aubergine to line the bottom and sides of a 20cm diameter springform cake tin. Cover the bottom with a layer of pasta and then with sliced eggs, salami strips, aubergine slices, mozzarella and caciocavallo slices. Repeat these layers until all ingredients are used, finishing with a layer of pasta. Sprinkle with the breadcrumbs and drizzle with the oil.
5 Bake for about 20 minutes or until the dish is heated right through.
6 Run a spatula round between the pie and the inside of the tin. Place a round serving dish upside down over the tin and invert. Leave to stand for a few minutes, then unclip and remove the tin and serve immediately.
Recipe adapted from The Gastronomy of Italy by Anna Del Conte (Pavilion)
Cream of aubergine soup with garlic and anchovies
This soup is inspired by the taste of bagna cauda, a warm anchovy and garlic dip served with crudités in Piedmont and Provence.
Serves 4–6
1kg aubergines
1 large garlic head, cloves separated and unpeeled
1 small lemon, quartered
A large pinch of salt
1 tsp sugar
1 tbsp plus 100ml olive oil
100ml single cream
6–10 good quality anchovy fillets
Salt and black pepper
1 bunch of radishes, to serve
1 Preheat the oven to 180C/350F/gas mark 4. Halve the aubergines lengthways and score the skin with a knife. Place the aubergine, garlic cloves and lemon pieces on a baking tray. Sprinkle with salt and sugar and drizzle with olive oil. Bake for 50–55 minutes.
2 Remove the aubergines from the tray and leave to cool for 20 minutes. Scrape the aubergine flesh and place directly into a blender. Squeeze the garlic pulp out of its skin by pressing on the cloves with a spoon. Place in the blender. Scrape the pulp from the lemon directly over the blender, so you don't lose any juice. Add 600ml water and process until smooth. Add the olive oil and cream, and process again.
3 Progressively add the anchovy fillets, blending after each addition, until the taste is to your liking. This soup doesn't need to be chilled; it is nice served at room temperature. By the time you've made it, it will be ready to serve. Adjust the seasoning and serve withradishes.
Soup! by Vava Berry (Pavilion)
Lemon and aubergine risotto
Smoky aubergine and the strong freshness of lemon and basil are used here to offset the stodgy tendency of some risottos.
Serves 4
2 medium aubergines
130ml olive oil
Salt and black pepper
1 medium onion, finely chopped
2 garlic cloves, crushed
200g risotto rice
120ml white wine
750ml hot vegetable stock (preferably homemade)
1 lemon, zest grated
2 tbsp lemon juice
20g butter
50g parmesan, grated
10g basil leaves, shredded
1 Start by burning one of the aubergines on a gas hob. Line the area around the hob head with foil, and put the aubergine directly on to a moderate flame and roast for 12-15 minutes, turning frequently with metal tongs until the flesh is soft and smoky and the skin is burnt all over. Keep an eye on them the whole time so they don't catch fire. The aubergine needs to deflate completely and the skin should burn and break.
2 Remove from the heat and make a long cut through the aubergine. Scoop out the soft flesh while avoiding the skin. Discard the skin, roughly chop the flesh then set aside.
3 Cut the other aubergine into 1.5cm dice. Heat 80ml of the olive oil in a frying pan and fry the aubergine dice in batches until golden and crisp. Transfer to a colander and sprinkle with salt. Leave to cool.
4 To make the risotto, put the onion and rest of the oil in a heavy-based pan and fry slowly until soft and translucent. Add the garlic and cook for 3 more minutes. Turn up the heat and add the rice, stirring to coat it in the oil. Fry for 2-3 minutes. Add the wine (it should hiss) and cook for 2-3 minutes, or until nearly evaporated. Reduce the heat tomedium.
5 Now start adding the hot stock to the rice, a ladle at a time, waiting until each addition has been fully absorbed before adding the next, stirring all the time. When all the stock has been added, remove the pan from the heat. Add half the lemon zest, the lemon juice, chopped aubergine flesh, butter, most of the parmesan and ¾ tsp salt. Stir well, then cover and leave aside for 5 minutes. Taste and add more salt if you like, plus some black pepper.
5 To serve, spoon the risotto into shallow bowls and sprinkle with the diced aubergine, the remaining parmesan, the basil and the rest of the lemon zest.
Plenty by Yotam Ottolenghi (Ebury)
To order a copy for £20.80 (RRP £26.00), visittheguardian.com/bookshop or call 0330 333 6846.
Sesame fried aubergine and fig
This can be served as a main dish with steamed rice, or with grilled meat or fish.
Serves 2-4
4 baby aubergines
50g plain flour
2 figs
30g white sesame seeds
50g sesame paste or tahini
30ml soy sauce
30ml mirin
20g sugar
80ml white wine
1 Peel the aubergine lengthwise, leaving strips of the skin.
2 Dust the aubergine pieces in plain flour then fry in 2 tbsp vegetable oil over a high heat, until nicely browned and cooked through. Drain on kitchen roll.
3 Cut the figs into quarters, then coat in plain flour and fry in the same pan, cooking for 10 seconds on each side.
4 Mix the white sesame seeds, tahini, soy sauce, mirin, sugar and wine. Put the aubergine and figs on a large serving plate, drizzle over the dressing and garnish with watercress or dill.
Recipe supplied by Hideki Hiwatashi, head chef of Sake No Hana
Aubergine stuffed with chilli jame and feta in polenta crust
The gorgeous crunchy crust on the outside of the aubergines works really well with the sweet and salty melted middle. For a quick fix use a good-quality, shop-bought chilli jam.
Serves 4
2 large aubergines
100g chilli jam
240g feta
Milk
6 tbsp polenta, seasoned
Olive oil
1 Preheat the oven to 180C/350F/gas mark 4. Cut each aubergine in half lengthways, then make a slit in the side of each slice to form apocket.
2 Carefully open the slice and spread the inside with the chilli jam, then stuff in the feta cheese. Press down to flatten and prevent cheese fallingout.
3 Dip each slice in a bowl of milk, shaking off any excess. Then roll each one in the seasoned polenta to coat.
4 Fry the slices in a little olive oil over a medium-high heat until they have turned golden, then transfer on to a baking tray and cook for 10 minutes, or they are until soft and cooked through.
Recipe supplied by Andrew Dargue, head chef of Little Orchard, orchard-kitchen.co.uk
Chettiar aubergine curry
This recipe is from the Chettinad region of Tamil Nadu, and really it's the prototype of aubergine cooking in southern India.
Serves 4-6
4 tbsp vegetable oil
½ cinnamon stick
1 tsp fennel seeds
8 curry leaves
2 large onions, chopped
1½ tsp chopped garlic
10 dried whole red chillies, crushed
3 tbsp toasted coriander seeds, crushed
8-10 baby aubergines, cut into 4 lengthways
3 medium potatoes, cut into wedges
400ml coconut milk
1 large tomato, cut into wedges
2 tbsp chopped coriander leaves
1 Heat the oil in a frying pan then add the cinnamon stick, fennel seeds and curry leaves, cooking until fragrant.
2 Add the onion and garlic and fry until golden, then add the crushed chilli and coriander. Cook for a minute then add the aubergines and potatoes, frying until the aubergines have softened.
3 Add the coconut milk, tomato and 100ml water, then simmer for around 20 minutes until the vegetables are cooked through. When the sauce thickens, remove from the heat, garnish with chopped coriander leaves and serve.
Recipe supplied by Atul Kochhar, Benares Restaurant
Roasted aubergine and kale tapenade
This isn't quite a pesto, nor could you say it's a tapenade, hummus or babaganoush; instead this recipe takes elements of each and introduces a new cast of ingredients. Roasted kale and aubergine star in this unique spread, united by a process that renders one crisp, the other soft.
Serves 4-6
4-5 garlic cloves
1 large aubergine
Salt
250g kale, roughly torn
1 tbsp olive oil, plus more for drizzling
1 tbsp balsamic vinegar, plus extra for drizzling
A generous pinch of dried Italian herbs such as basil, thyme or oregano
4 tbsp parsley, chopped
2 tbsp roasted pistachios
1 Preheat the oven to 200C/400F/gas mark 6. Peel the garlic and set aside.
2 Peel the aubergine and cut into 2cm slices, lengthways. Sprinkle both sides with sea salt, then put in a frying pan over a gentle heat and allow to sweat for about 15 minutes.
3 Meanwhile, wash the kale, pat dry with kitchen roll and remove the tough stems. Toss with olive oil and roast in the oven for 5 minutes, then check and turn with tongs. Continue roasting for another 5 minutes, until browned and slightly crisp. Remove from the oven and set aside.
4 Rest the aubergine on a piece of kitchen roll and then cut into smaller pieces and combine with the garlic cloves in a roasting tin. Drizzle with the balsamic vinegar and olive oil and a generous sprinkle of the dried herbs then roast for about 30 minutes, checking and stirring after 15 minutes – it should be very tender and browned. Remove from the heat and allow to cool slightly.
5 Put the roasted kale, aubergine and garlic with the parsley and roasted pistachios in a blender and pulse until smoothish, but still with a little texture.
6 Taste and tweak seasonings to your liking, then serve at room temperature with toastedcrostini.
Recipe supplied by Alaina Sullivan, alainasullivanblogspot.com
Moussaka with tahini
This levantine, vegetarian version of moussaka is much lighter than its Greek counterpart, as the key flavour is an intense tomato sauce. Don't skip the tahini dressing – the flavour of the sesame seeds and cooling yoghurt is a fabulous contrast to the dish itself and rounds it off perfectly.
Serves 4
2 aubergines
2 tbsp olive oil, plus extra for brushing and drizzling
1 large onion, finely chopped
4 garlic cloves, crushed
400g chopped tomatoes
1 tbsp tomato puree
6 tomatoes, sliced
400g tin chickpeas, drained
Salt and black pepper
Flat-leaf parsley, chopped
For the tahini dressing
125g yoghurt
40g tahini
A couple of pinches of za'atar
1 Take one aubergine and chop into bite-size cubes, lay on a plate and cover with salt. Set aside for 15 minutes to draw out all the bitter juices. Slice the other aubergine into rounds, then salt and set aside.
2 Heat 1 tbsp of the oil in a large pan and fry the onion for 10-15 minutes, until it is starting to soften and caramelise.
3 Rinse the cubed aubergine and add to the pan with another tbsp of olive oil. Cook, stirring from time to time, for about 10 minutes until the cubes have softened and turned golden.
4 Stir in the garlic and cook in the heat of the pan for a couple of minutes until you can smell the aroma. Pour in the chopped tomatoes and tomato puree and bring everything to a simmer. Cover and cook over the lowest heat for 15 minutes.
5 Rinse the salt from the remaining aubergine. Preheat the grill and oil a baking sheet. Brush the aubergine slices liberally with oil and grill until golden, turning halfway through. Preheat the oven to 200C/400F/gas mark 6.
6 Place a layer of aubergine sauce in the bottom of an ovenproof dish, then cover this with the sliced tomatoes, chickpeas, and finally the grilled aubergine. Drizzle with a little extra olive oil.
7 Bake for 20 minutes, until bubbling and golden on top.
8 To make the dressing, stir together the yoghurt, tahini and za'atar to taste. Scatter the chopped parsley over the moussaka and serve with the tahini dressing.
Comptoir Libanais by Tony Kitous and Dan Lepard (Preface)
Aubergine rolls with goat's cheese, dates and bacon
These rolls are a perfect tapas dish or a starter on an autumn evening. The sweetness from the dates and salt from the bacon are a perfect match inside the tender, aromatic aubergines.
Makes 8-10
1 aubergine, very thinly sliced
3 tbsp olive oil
A pinch of salt
4 rashers of unsmoked bacon – around 75g
3 medium-size soft dates, pitted
100g creamy goat's cheese
1 Preheat the oven to 200C/400F/gas mark 6. Put the aubergine slices on a parchment-lined baking tray, brush with the oil and season with salt. Bake for about 15 minutes, untiltender.
2 Fry the bacon until crispy, then cut into smaller pieces. Mash the dates and goat's cheese togetherin a bowl, then mix the bacon through.
3 Place a generous tbsp of filling on the end of each aubergine slice, then tightly roll each slice up, securing with a co*cktail stick if need be. Serve immediately.
Recipe supplied by Josephine Kofod, atastylovestory.com
Aubergine tagine
This is a Tunisian way of preparing aubergines. The aubergine slices are stuffed with a meat mixture, fried and then transferred to a pan and cooked in a sauce. Serve with couscous or a rice pilaf.
Serves 6
3 large aubergines, topped, tailed and cut crossways into 2cm thick slices
Salt
For the stuffing
350g minced meat
4 tbsp parsley, finely chopped
2 garlic cloves, crushed
½ tsp black pepper
1 tsp salt
1 egg
For frying
150ml oil
50g flour
1 large egg, beaten
For the sauce
2 garlic cloves, crushed
½ tsp paprika
¼ tsp chilli pepper
½ tsp cumin
1 tsp salt
600ml water
1 Make one deep incision in each aubergine slice, sprinkle with salt and set aside for 30 minutes. Rinse and pat dry.
2 Meanwhile, place all the stuffing ingredients together in a bowl and knead until smooth. Take 1 tsp of the filling and place it in the incision in one of the slices. Spread what will not fit into the slit over one of the flat surfaces of the slice and press hard to make it stick. Continue with the rest of the filling until you have used up all the slices, then roll the leftover stuffing into meatballs.
3 Heat the oil in a large pan and, one at a time, dip a few of the slices first in the flour and then in the beaten egg. Fry in the oil, turning once until golden on both sides. Remove with a slotted spoon and drain on kitchen paper. Fry all the remaining slices, and any meatballs, in the same way.
4 Pour any remaining oil into a large saucepan, add all the sauce ingredients and bring to the boil. Carefully arrange the slices and meatballs in the pan, lower the heat, cover and simmer for 30 minutes. Serve hot.
Recipe adapted from North African Cookery by Arto Der Haroutunian (Grub Street)
