More ways with 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.