Blackened Sweet Eggplant Aubergine Recipes

BURNT AUBERGINE VEGGIE CHILLI

Steps:

• If you have a gas hob, put the aubergine directly onto a lit ring to char completely, turning occasionally with kitchen tongs, until burnt all over. Alternatively, use a barbecue or heat the grill to its highest setting and cook, turning occasionally, until completely blackened (the grill won't give you the same smoky flavour). Set aside to cool on a plate, then peel off the charred skin and remove the stem. Roughly chop the flesh and set aside.
• In a large pan, heat the oil, add the onion and carrots with a pinch of salt, and fry over a low-medium heat for 15-20 mins until the carrots have softened.
• Add the aubergine, both types of lentils, the kidney beans with the liquid from the can, soy sauce, tomatoes, chocolate, chilli powder, oregano and the spices. Stir to combine, then pour in the stock. Bring to the boil, then turn down the heat to very low. Cover with a lid and cook for 1½ hrs, checking and stirring every 15-20 mins to prevent it from burning.
• Remove the lid and let the mixture simmer over a low-medium heat, stirring occasionally, for about 15 mins until you get a thick sauce. Stir in the lime juice and taste for seasoning - add more salt if needed. Serve hot over rice with whichever accompaniments you want!

BLACKENED SWEET EGGPLANT (AUBERGINE)

Steps:

• Place eggplants in a tray and cook at the top of the oven for about 35 minutes, until the insides are very soft and the outsides dry and almost crisp.
• Remove from the oven, slit the skin and scrape out the flesh.
• Add cumin and garlic, stir in and break up. (You can make this smooth or coarse, depending on how you like it.) Add olive oil to loosen. Add lemon juice and season, to taste.
• Serve warm or at room temperature. If adding herbs do this at the last minute.

BLACKENED SWEET AUBERGINE

Steps:

• Preheat the oven to its hottest setting. Place aubergines (eggplants) in a tray and cook at the top of the oven for about 35 minutes, until the insides are very soft and the outsides dry and almost crisp. Remove from the oven, slit the skin and scrape out the flesh. Add cumin and garlic, stir in and break up. You can make this smooth or coarse, depending on how you like it. Add olive oil to loosen. Add lemon juice and season, to taste. I would never serve this hot but it's great warm or at room temperature. If adding herbs do this at the last minute, roughly or finely chopped.;

MINTY SWEET AND SOUR EGGPLANT (AUBERGINE)

Steps:

• Preheat the broiler and position the rack on the top level.
• Line a baking sheet with foil and brush the foil with oil.
• If using Japanese eggplants, slice on the diagonal 1/3 inch thick.
• If using Italian eggplants, slice in half lengthwise, and then cut slices 1/3 inch thick.
• Lay as many as will fit on the baking sheet and brush with oil and sprinkle with salt and pepper.
• Broil until lightly browned.
• Turn and repeat.
• If you have more slices than will fit on one baking sheet, repeat the process until all slices have been browned.
• Turn off broiler and pre-heat oven to 350°F.
• Toast the cumin seeds in a small saute pan until they darken and give off an aroma.
• Cool the seeds and place in a bowl with the rest of the seasoning ingredients.
• Lay the eggplant slices in a baking dish in slightly over-lapping rows or concentric circles. Dribble or brush over each row the seasoning mixture until all slices are used.
• Cover with foil and bake for 20 minutes. (Result is a lovely casserole/gratin of eggplant to serve as a side.
• In the alternative, place slices on baking sheet, brush with seasoning mixture and bake till mixture is absorbed. (Result is a canape which can be served on its own).
• Beware--the aroma is so good you will be tempted to pick one up and eat it to the despair of your fingertips and tongue.
• As a canape or a side, the eggplant can be served hot or at room temperature.

GREEN CURRY WITH SWEET POTATO AND AUBERGINE (EGGPLANT)

Steps:

• Heat oil in a large wok or skillet over medium heat. Add onion and curry paste; cook and stir until fragrant, about 3 minutes. Stir in eggplant; cook until softened, 4 to 5 minutes.
• Pour coconut milk and vegetable stock onto the eggplant mixture. Bring to a boil; reduce heat and simmer until heated through, about 5 minutes. Stir in sweet potato and lime leaves; cook and stir until vegetables are tender, about 10 minutes. Mix in lime juice, lime zest, and brown sugar; stir until combined. Season with salt; garnish with shredded lime leaf and cilantro.