I'm useless with aubergines.  Anybody got any good aubergine recipes?

They are really good battered.  In fact I like all kinds of vegetables in a tempura batter with a sweet chilli dipping sauce! 

When I am stuck for inspiration I google the vegetable in question, and have come across all sorts of ideas.  Also it's quicker than going through all those recipe books!

I've had sliced, grilled aubergine before, that was quite nice, I think they put mozerella(sp?) on it as well as little cherry tomatoes.  Tasty!

stuffed aubergine,

cut in half (long ways) and scoop out small amount of flesh to allow for filling then boil briefly (i usually do too long) you dont want it to lose its shape then for filling i use peanuts (ground to crumbs) breadcrumbs, onion, herbs sometimes a little grated cheese or bind it together with an egg and then pack into the aubergines and bake in the oven til filling is golden brown, this is delicious served with a thick homemade cheese sauce or gravy is not bad either 

I also use same stuffing for marrow, big mushrooms etc

Lucy

I tried my own version of a "moussacca" (sp?!)- slice aubergine and lightly fry; make up bolognaise/ tomato and veg-mince splodge and layer up in bowl with aubergine slices (about 4 layers)- pour cheese sauce over the top and bake for 20-30 mins- very yummy! (freezes well too, and microwave when defrosted)
Gill

Hi

I chop them into cubes, along with courgette and onions and mushrooms etc and put them into a veggie pasta sauce, or veggie pasta bake.

Becky
xx

If they are in my veg box I add them to everything; Chickpea and aubergine curry, broccolli and aubergine rissoto, aubergine chilli, pasta sauce etc. For the children I chop them really finely and add them to whatever I am cooking.

my little one loves them sliced first inti 1 cm slices approx sprinkled lightly with salt and left to allow water to come out for a couple of hours, dip in beaten egg then breadcrumbs with some pamesan mixed in for extra yumminess, then lay slices on backing tray drizzle with olive oil and pop in oven until softened and golden brown. I adore them like this.

http://www.mariasorganicbabies.com

Make up a tomato sauce from 1 red onion thinly sliced and sweated in some olive oil.  Add a tin of chopped tomatoes, some crushed garlic and a sprinkle of oregano, simmer gently until the onions are soft and the sauce is thick.  While this is simmering slice Aubergine into disks not too thick but not too thin.  Heat some olive oil in a frying pan and fry aubergine slices in each side.  Aubergine absorbs alot of oil so only use a tiny bit for each batch.  Take an ovenproof dish and put a layer of the sauce on the bottom, sprinkle over some parmesan cheese, then lay the aubergine slices on top.  Continue until  aubergine and sauce is used up finish dish with a layer of sauce. To finish this dish use place some sliced or grated mozerella cheese ontop of the sauce. sprinkle some more parmesan and some bread crumbs on top.  Bake in a medium oven for 30-40 minutes until topping is golden.  Gorgeous on its own with crusty bread also great with roast or grilled meats.
Tania

Ratatouille, mmmm!
Gina xx

yum, moussaka here too - an alternative to cheese sauce for the topping is to beat together  2 tbs of flour, 1 small pot yoghurt, 4 eggs and plenty of grated cheese - it fluffs up like a souffle and is gorgeous. I sometimes put slices of cooked potato on the top too. I'm sure no greek person would recognise it but its delicious.

an alternative to grilling which uses less oil is to lightly brush both sides with oil and cook on a baking tray in a medium oven till as brown as you want them.

aubergine 'canneloni' - slice lengthways really thinly and wrap around other veg (also sliced lengthways) like peppers, courgettes etc and some cheese (feta/mozarella, whatever you like) and bake in a tomato sauce with cheese on top.

I also put cubes in lots of casserole/ratatouille-type things and my dd (18 months) picks out the aubergine bits because they are her favourite.