More ways with aubergine

Country Life Every Week - - Aubergine -

Spiced-aubergine and co­conut curry

Slice 2 large aubergines into rounds, ar­range in a sin­gle layer on a bak­ing tray and driz­zle with co­conut oil. Roast in a hot oven for 20 min­utes, turn­ing the slices over af­ter 10 min­utes. Mean­while, fry 2 chopped red onions in co­conut oil with a crushed clove of gar­lic, a tea­spoon of turmeric and a sliced red chilli. Pour in a can of to­ma­toes and mix well. Once cooked, add the aubergine to the pan with a tin of co­conut cream—take care not to boil or the cream will split. Scat­ter co­rian­der over it and serve with rice.

Aubergine and pomegranate­seed salad with an an­chovyand-yo­ghurt dress­ing

On a bak­ing tray, ar­range 2 sliced aubergines on top of 3 chopped red onions, 2 sliced cloves of gar­lic, a few sprigs of fresh oregano and a hand­ful of basil. Sea­son and roast for 20 min­utes or un­til soft, then leave to cool. Once cool, mix in a bowl with pieces of buf­falo moz­zarella, pome­gran­ate seeds and rocket. For the dress­ing, blitz to­gether 4 an­chovies, 4 ta­ble­spoons of olive oil, 1 ta­ble­spoon of white-wine vine­gar and 2 ta­ble­spoons of plain yo­ghurt. Pour over the salad, toss well, sea­son to taste and serve.

Aubergine rolls with pesto, sun­dried to­ma­toes and moz­zarella (above)

Slice 2 aubergines length­ways and roast for about 20 min­utes, un­til soft. Once cool, brush one of the slices with pesto, add a piece of moz­zarella and a cou­ple of sun­dried to­ma­toes to one end and roll up. Re­peat with the other slices. Serve im­me­di­ately or re­frig­er­ate for up to a cou­ple of hours.

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