With their glossy, dark purple skins, aubergines (or eggplants according to our North American cousins) are one of the most elegant-looking vegetables you’ll find in the shops. Although available all year round, they’re at their best – and cheapest – between July and September. Native to India, they feature in cuisines all around the world.
Super easy to make, Nasu Dengaku (miso glazed aubergines) is a classic Japanese side dish made with aubergines sliced in half, scored and brushed with a sweet and savory miso sauce.
This Aubergine Rolls Recipe sees strips of aubergine stuffed with a delicious gently spiced and aromatic chutney and feta cheese.
A quintessentially Sicilian veggie dish of aubergines, tomatoes, raisins, capers and pine nuts, served on toasted ciabatta or bruschetta.
This Aubergine Curry Recipe, a twist on a red curry, using roasted European aubergines, has become the most popular dish in the restaurant. Don’t be scared to burn the edges, that’s where the flavour is.
Baingan ka Bharta recipe – a popular North-Indian dish of mashed smoked or roasted aubergines cooked with Indian spices and best enjoyed with hot rotis or paratha.
An Aubergine Masala recipe from Together: Our Community Cookbook, a stunning charity cookbook by the Hubb Community Kitchen.