This is a great way to cook vegetables. It can be made ahead of time and served either at room temperature or chilled. I used carrots, eggplant (aubergine), white zucchini (courgettes) and fioretto cauliflower but this method works for any firm vegetables you might have on hand. Serve as a starter with Turkish bread or…… Continue reading Turkish style mixed vegetables
Tag: aubergine
smoky eggplant ragu
You won’t miss the meat in this deliciously smoky and rich Italian sauce with walnuts added for texture. I served mine with ricotta gnocchi but any pasta or gnocchi will work. Use one large eggplant (aubergine). To get that smoky flavour, prick the skin a few times and blacken all over, either on a barbecue…… Continue reading smoky eggplant ragu
Korean eggplant
Here’s a delicious Korean eggplant side dish (Gaji-namul 가지나물) adapted from this Maangchi recipe. I used Italian eggplant instead of the usual Korean (Japanese) eggplants. Prepare a steamer with 2 cups of water and bring it to boil, Wash and trim your eggplants and cut them into bite-size pieces. Steam over high heat for 5 minutes…… Continue reading Korean eggplant
beef kofta curry + fried eggplant
Here’s a classic Pakistani-style kofta curry. Easy to make and utterly delicious! First make the kofta (meatballs). In a food processor pulse 1 small roughly chopped onion, 1 roughly chopped green chilli and a packed ¼ of cup of coriander (cilantro) leaves and stems until the onions are just chopped but not liquified. Add 450g (1 lb) of minced…… Continue reading beef kofta curry + fried eggplant
moussaka
The Greek version of Moussaka was created by Nikolaos Tselementes, a French-trained chef, in the 1920s. Somehow I’ve managed to post two vegetarian versions without ever posting the classic one that David loves to cook. Here is his adaptation of a recipe from The Complete Middle Eastern Cookbook by Tess Mallos. Preheat your oven to…… Continue reading moussaka
eggplant and onion
Deliciously soft and sweet eggplant and onion – an excellent side dish to serve with a Korean or Japanese style meal. Slice a large onion and an eggplant (aubergine) into wedges. Heat some oil in a saucepan and fry the onions until they are starting to soften. Add the eggplant and continue to cook until…… Continue reading eggplant and onion
three sichuan salads
More cold dishes from The Food of Sichuan by Fuchsia Dunlop: “A Sichuan feast always begins with a teasing spread of cold dishes to arouse the senses and set the mood for the meal to come.” These three salads are all easy to make and delectable. Spicy steamed eggplant (aubergine) salad. For this salad, cut…… Continue reading three sichuan salads
vegetarian moussaka
This classic Greek dish is usually made with layers of eggplant and minced lamb, topped with a bechamel sauce. In this version mushrooms take the place of meat. It’s both satisfying and delicious. Slice 1.5kg (3.3 lbs) of eggplants (aubergines) into 1cm (less than ½”) slices. Brush with olive oil, season with salt and cook…… Continue reading vegetarian moussaka
eggplant mexican style
Eggplant (aubergine), not a common ingredient in traditional Mexican food, is now appearing in modern Mexican cuisine. Here it’s served with a sauce made with tomatillos and chipotle chillies in adobo sauce. Both are sold in cans and widely available where Mexican ingredients are sold. Slice some eggplants lengthwise into thin slices. Season with salt…… Continue reading eggplant mexican style
dan dan noodles + cold dressed eggplant
In Sichuan (Szechuan) dan dan noodles or dandanmian is any dish served with a spicy sauce containing preserved vegetables, mustard stems, chilli oil, Sichuan pepper and spring onions (scallions). This version, from Everything You Want To Know About Chinese Cooking by Pearl Kong, Tien Chi Chen & Rose Tseng, includes sesame paste, peanuts and dried shrimp and is served with a bowl of chicken…… Continue reading dan dan noodles + cold dressed eggplant
michelle picker cooks 