Glossy firm tactile – one of May’s most beautiful seasonal vegetables – but what can you do with aubergines?
The aubergine (aka eggplant) is in season in May in the UK. In the same family – nightshade – as tomatoes, peppers and potatoes. Widely used in Mediterranean cuisine in dishes such as parmigiana, fritters, curries and baba ganoush, they can also be grilled, roasted and stuffed and are a great choice for salads and stews too. Aubergines come in several colours, not just the classic purple, including lavender, jade green, orange and yellow.
As you probably know, we have 900+ tried and tasted recipes on this website. Here are five of our most popular aubergine recipes that you might like to try next time you are in the supermarket and can’t resist picking up one of these gloriously glossy seasonal vegetables.
Aubergine & Goat’s Cheese Burger Stacks with Honey and Thyme – the cheese melts between the aubergine slices, scented with thyme – perfect by themselves or squashed between crusty white rolls.
Miso Aubergines with pan fried salmon fillet – speedy, healthy, tasty. Three things we all value when it comes to making lunch or supper.
Stuffed Curried Aubergines with spiced tamarind and peanut sauce – a fab veggie dish to make in advance – simply reheat when you need it.
Aubergine chilli traybake – Aubergines are really good at taking on flavours and here they’re mixed with chilli, cumin, chickpeas and red kidney beans.
Coconut and peanut aubergine curry – under 300 calories, ready in just 30 minutes and tastes divine (whether you’re a veggie or not).
Whenever you need any cooking inspiration, remember to check out the recipes on this website. They have been tried and tasted by Annabel, myself or a trusted friend, are mostly easy and quick to prepare, often can be made in advance – and every single one is delicious!