Ajvar, Balkan Roasted Aubergine & Red Pepper Dip

Googling a dip to make with aubergine and red peppers, I came across Ajvar. It is a simple but full flavoured dip made with roasted aubergine and peppers.

Serves 4

1 aubergine

3 red peppers

1 clove of garlic

3 tbsp extra virgin olive oil

1 tbsp white wine vinegar

1/2 tsp hot chilli flakes

Salt and pepper

Prick the aubergine and roast in an oven together with the peppers for 45 minutes at 200C.  These can also be roasted in an air fryer for a similar length of time.  The peppers may need removing after abut 30 minutes if getting too blackened.  When charred place the peppers in a sealed plastic bag to to help loosen the skins when cooled.

Scrape the flesh of the cooked aubergine into a food processor.  Discard the skin, seeds, and stalk of the peppers and add the flesh of the pepper to the food processor with the other ingredients.

Process until a smooth paste. Adjust the seasoning to taste.

Serve as a dip, sauce, or sandwich filling 

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Easy Caponata (Sicilian Vegetable Stew)

Caponata is a Sicilian vegetable dish, similar to Ratatouille.

This Caponata recipe, from Jamie Oliver, has a lot less ingredients than many online and much more to my taste ie no raisins nor celery.

Serves 4

2 aubergines

1 red onion, peeled and thinly slice

2 cloves of garlic, peeled and thinly sliced

Olive oil2 tablespoons capers

1 handful of green olives

Tin of cherry tomatoes

½ a bunch fresh flat-leaf parsley (15g)

2 tbsp red wine vinegar

2 tbsps flaked almonds

Cut the aubergine into large chunks and fry in a wide saucepan or sauté pan over a medium high heat in a large glug of olive oil.

While the aubergine is frying, prepare the onion and garlic.

When the aubergine is golden on most sides (about 5 minutes) add the onion and garlic, and fry for a few minutes.

Add the capers and olives. Stir around then add the vinegar.

When the vinegar has almost evaporated away add the tinned cherry tomatoes and simmer gently for 15 minutes.

Stir in the parsley and flaked almonds before serving.  Season to taste.

Caponata can be eaten hot or cold (room temperature).  

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Zoe.com Aubergine Parmigiana

Being gifted some aubergines seemed the ideal opportunity to make an Aubergine Parmigiana, which I had wanted to try for a long time.  This recipe could also be made with courgettes.

I looked at several recipes, including traditional Italian recipes, but settled on @zoe's recipe because I liked the idea of adding lentils to the tomato sauce to make it more filling as a main meal.

@Zoe's recipe is copied below, with my notes in italics

Serves: 4 (with leftovers)
Preparation Time: 15 minutes
Cook Time: 1 hour
Plant Count: 7
Diet: Vegetarian (Vegan with swaps)
Fibre: 10–15g per serving

3 aubergines, sliced lengthways into 1cm-thick slices (or 5-6 courgettes)
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, roughly chopped
1 red chilli, thinly sliced
1 x 400g tin chopped tomatoes (14 oz)
1 x 400g tin black or green lentils, drained (14 oz)
30g basil leaves, torn, plus a few extra for garnish 
125g ball of mozzarella, torn (4.4 oz)
20g finely grated Parmesan cheese (0.7 oz)
Salt and black pepper

Top-ups: Kimchi, Extra basil
Swaps: Black-eyed beans for lentils, Vegan cheese alternative

Preheat the oven to 200°C/180°C fan/400°F/gas 6. Line a large baking tray with baking parchment and lay out the aubergine slices in a single layer. Season with salt and pepper and drizzle 1 tablespoon of the olive oil all over. Bake for 25 minutes until golden and soft. I took the more traditional Italian route and shallow fried my aubergine slices in olive oil until golden brown, but it does use a lot of olive oil.

Meanwhile, place a frying pan over medium heat and sauté the onion in the remaining oil for 3 minutes until softened. Add the garlic and chilli, and cook for 1 minute more. Pour in the chopped tomatoes and lentils, then half-fill the tomato tin with water and add this to the pan. Simmer for 10 minutes until slightly thickened. Add the torn basil leaves and cook for 5 minutes more, then season with salt and pepper.
Spoon a third of the ragu mixture into the base of a 20–23cm (8–9 inch) square ovenproof dish (or similar) and top with a layer of aubergine. Repeat this twice more, then finish with the torn mozzarella and grated Parmesan. I used a 200g ball of mozzarella which covered the top layer of aubergine really well once melted.

Bake for 30 minutes until the cheese is bubbling and golden brown. Serve with some steamed greens or salad on the side.

Tips and Techniques

Cheese alternatives: For a vegan version, swap the mozzarella and parmesan for vegan alternatives.

Meal prep: This dish works great as leftovers. Store in the fridge for up to 3 days, and reheat in the oven or airfryer (180C for 10-15 minutes) to regain the crispy texture.

Customise your veg: Feel free to add more vegetables like spinach, bell peppers, carrots or celery to the ragu to up the plant count.

FAQs

Can I use other types of beans instead of lentils? Absolutely! You can swap lentils for black-eyed beans, chickpeas, or even cannellini beans.

Can I prepare this dish ahead of time? Yes, you can assemble the dish and refrigerate it until you're ready to bake

Can I freeze the leftovers? Yes, you can freeze portions of the cooked aubergine parmigiana in an airtight container for up to 3 months. Reheat in the oven for best results.

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Spicy Aubergine & Bean Soup

I was gifted several large aubergines that needed eating.  The one that didn't find it's way into an Aubergine Parmigiana or Babaganoush has been made into a warming hearty soup on this frosty day.

Serves 4

2 tbsp olive oil

1 large onion, peeled and diced

1 large aubergine, cut into 2 cm cubes

1 large garlic clove, peeled and crushed

400g tin of borlotti beans, pinto beans, or chickpeas

400g tin of chopped tomatoes

100g roasted red peppers, chopped into bite sized pieces

1 tsp cumin seeds

1 tsp smoked paprika

1/4 tsp hot chilli flakes

1 tsp red wine vinegar

500ml recently boiled water

2 vegetable stock cubes, crumbled

Chopped flat leaf parsley or coriander to garnish (optional)

In a soup pan, fry the onion in the olive oil over a medium heat for about 5 minutes until it starts to soften.

Add in the aubergine and fry for another 10 minutes until lightly browned.  The aubergine will absorb the olive oil.  You can add more olive oil if you wish, or keep moving it around the pan to brown.

When the aubergine is browned, stir in the garlic and cumin seeds, and then the rest of the ingredients apart from the parsley/coriander if using.

Simmer the soup for 20 minutes. Serve with a sprinkle of chopped herbs if you have any.  The herbs not only add a nice contrast of colour, but another layer of Middle Eastern flavour.

This soup can be thickened into a stew by adding 100g red lentils or 50g soup pasta with the wet ingredients, or simply reducing the water by half.  Serve over couscous or rice if serving as a stew.

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Caponata, Sicilian Vegetables

Caponata is Ratatouille's Sicilian cousin.  Apart from the aubergine, ingredients seem to vary. Tomatoes, onion, celery, olives, and capers seem common from recipe to recipe. Courgette, pepper, pine nuts, and raisins (should only be in a cake in my opinion) slightly less so.

2 aubergines

1 courgette

1 red pepper

1 onion, peeled

1 stick of celery

2 large cloves of garlic

4 tbsp extra virgin olive oil

1 can cherry or chopped tomatoes

20 unpitted green or black olives, destoned

2 tbsp capers

30g pine nuts

Can of cannellini beans, black beans, or green lentils (optional)

Chop the aubergine, courgette, onion, and celery into chunky bite sized pieces.

Toss in the olive oil, together with the unpeeled garlic cloves and salt, and bake in a high sided baking dish for 40 minutes at 200C, stirring halfway through the cooking time.

At the end of the cooking time, stir in the rest of the ingredients into the hot baking dish to warm up.  There should be enough residual heat in the baking dish to heat the tomatoes enough. If not, pop back in the oven for 10 minutes.

To make this dish a little more filling (and add more carbohydrate, fibre, and protein) add a can of cannellini beans, green lentils, or black beans.

Eat hot or cold. The flavours of this dish will develop if left to cool overnight.

Caponata can be cooked on the stove, frying the vegetables in the olive oil until browned and they adding the remaining ingredients.

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Beef Moussaka with Potatoes & Spinach

There was a bit of a Greek theme yesterday. We had Gyros for lunch, followed by Moussaka.

Wanting to use up a lot of homegrown chard and potatoes, I roughly followed Akis Petretzikis How to Make Greek Moussaka video on Jamie Oliver's Food Tube, using wilted chard instead of aubergine and potato, and mature cheddar instead of parmesan.

The children's verdict was, tasty but not as good as lasagna because there was no pasta in it.

Serves 6

1kg potatoes
Bag of spinach, washed 

500g beef mince

2 onion, peeled 

1 large garlic clove, peeled & crushed

1/2 tsp cinnamon

1 clove

1 tbsp tomato paste

1 tin chopped tomatoes

100g butter

100g plain flour

750ml whole milk

1 large free range egg

50g grated cheddar

Olive oil

Fresh thyme

A pinch of nutmeg

Salt & pepper

Preheat the oven to 200C

Slice the potatoes into 2cm slices. Toss the potatoes and one onion (sliced) in about 1 tbsp olive oil, 1 tsp of thyme leaves, and a large pinch of salt. Spread in an even layer or two over the base of a high sided baking dish and bake uncovered for 40 minutes.

Heat 1 tbsp olive oil in a large saucepan and wilt the washed spinach.  Splash a little water in if the spinach is not dripping with water when you add it. When wilted, remove with tongs to a plate.

Wipe the saucepan out then add 1 tbsp of oil and fry the remaining onion (chopped) over a high heat until it starts to brown. Add the garlic, stir fry for minute, add the cinnamon and clove and fry for a further minute, then add the tomato paste and fry again for another minute.  Add the beef mince, breaking the mince up with a wooden spoon then add the chopped tomatoes and seasoning and cook for 5-10 minutes until most of the liquid has evaporated. Remove from the heat and leave to one side.

In a separate saucepan add the cold milk, butter, and flour.  Whisk over a medium heat to incorporate the flour, then switch to a wooden spoon or spatula with a flat bottom and continually stir the white sauce, checking it is not setting/sticking to the bottom of the pan. When the sauce starts to thicken, turn the heat down low but continue to cook and stir for a further 5 minutes until it starts to bubble. Turn off the heat, stir in the egg,  and season with pepper and nutmeg. Add 1/3rd of the sauce to the cooked mince.

When the potatoes have had 40 minutes in the oven, take them out and start layering the moussaka. Spread the wilted chard over the potatoes, then the mince with the sauce mixed in, then the remaining white sauce. Sprinkle with grated cheddar and bake for 25-30 minutes or golden brown and bubbling.

Akis Petretzikis said to leave this for at least 1 hour before serving, to allow the sauce and meat to set! We managed about half an hour, and then tucked in with a green salad on the side.

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Funghetti (Italian Fried Aubergine)

My mother used to cook this when we lived in Italy, saying it was the only way my brother and I would eat aubergine

1 large aubergine, cut into 1cm cubes

1 large clove of garlic, crushed 

2 tbsp olive oil

Toss the aubergine in 1/2 a teaspoon of salt in a colander.  Place a small side plate on top and weight down with a several cans for 30 minutes. 

When the time is up best up the oil in a frying pan. Squeeze any liquid out of the aubergine and fry over a medium heat until golden brown. 

Stir through the garlic and fry for a minute or so before serving. 

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Baked Korean Style Rice & Aubergine

I bought aubergines to make ratatouille, but then this baked rice dish caught my eye on Instagram.

Serves 4

200g basmati rice
2 cloves of garlic, crushed or finely chopped
2.5cm ginger, grated
2 large carrots, grated
400 ml vegetable stock
1 tbsp sesame oil
2 aubergines, cut into 1 cm slices
1 tsp sea salt
1 bunch spring onions, thinly sliced
1 tbsp sesame seeds

For the dressing:
15g Korean red pepper flakes (gochugaru) or 2tbsp sweet chilli sauce
2 tbsp sesame oil
2 tbsp balsamic vinegar
2 tbsp soy sauce
2.5 cm ginger, grated
1 clove of garlic, finely grated

Preheat the oven to 200°C

Put rice, one grated garlic clove,2.5cm grated ginger, grated carrot, and white part of the spring onions into a wide lidded casserole dish or a medium roasting tin. Pour over the vegetable stock and sesame oil, then lay the aubergines over the top in one layer if possible. Sprinkle salt, one more grated clove of garlic, over cthe aubergine and cover with the lid or very tightly with foil (this is important or the rice won’t cook properly). Bake for 30 minutes.

Mix the dressing ingredients together whilst the rice is cooking. After the rice has cooked for 30minutes take out of the oven, remove the lid or foil and drizzle over the dressing, then the green part of the spring onions and sesame seeds.  Serve hot with a side of kimchi if you want more fire.

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Vegan Aubergine & Lentil Curry

The aubergine I bought what seems like weeks ago was beginning to go mouldy at one end, so I decided to lose it in a curry.  I googled aubergine curry and came up with yet another Maunika Gowardhan recipe which I added a few more of my favourite ingredients.

This is a mildly spiced curry.  Aubergine lovers like me can still taste the aubergine, whilst the aubergine phobics in this family had no idea until I told them and yet would happily eat it again.

Serves 4

2 large onions
2 tbsp cooking oil
1 large aubergine
2 tbsp cooking oil
3 cloves of garlic, peeled and crushed
5cm cinnamon stick
5 green cardamon pods
1 500g carton passata
1 heaped tbsp coriander powder
1 tsp mild chilli powder
1 tsp turmeric powder
1 tsp ground ginger
1 tsp ground fennel
1 tsp cumin seeds
1 tsp tamarind paste
100g green lentils
1 carton recently boiled water
1 tsp salt

Peel and slice the onions.  Fry in 2 tbsp oil over a medium heat for about 20-30 minutes until brown and caramelised but not burnt.  Scrape into a stick blender jug.

Whilst the onions are cooking cut the aubergine into 1cm cubes and fry in the remainder of the oil until browned or it starts to stick.  Add the whole spices, liquidise the cooked onions with about 250ml of water to make a paste the consistency of double cream.  Add the remaining spices to the aubergine and stir around for a few minutes then add the rest of the ingredients.  Add as much water to make a slightly watery stew, as the lentils will absorb some of this liquid.

Bring to the boil and simmer briskly for 10 minutes then turn the lid down and leave to simmer gently for another 30 minutes.  Stir from time to time to check it is not sticking.  Add more water if you think it is, or remove the lid for the final 10 minutes if the curry is too liquid for your tastes.

Season to taste and serve with basmati rice.

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Vegan Khoresh Bademjan - Iranian Aubergine & Tomato Stew

Aubergines are usually reserved for Babaganoush in this house, but having watched Nigel Slater’s Middle East last week, and googled Iranian recipes I thought I’d try to make a vegetarian and vegan version of Khoresh Bademjan.  The traditional recipe contains lamb.

170g yellow split peas, soaked overnight
2 aubergines, cubed
2 cloves of garlic, peeled and finely chopped
1 tbsp olive oil
1 large onion, peeled, quartered and finely sliced.
1/2 tsp cinnamon
1 tsp turmeric
1 carton passata
2 cartons split pea cooking water

Drain the soaking split peas, cover with plenty of fresh water and bring to the boil.  Boil rapidly for 10 minutes, then cover and simmer whilst you prepare the rest of the ingredients.

Fry the aubergines in 1 tbsp olive oil until they brown. Add 1 clove if chopped garlic and fry for a few minutes then remove the mixture to a plate.

Add the other tbsp olive oil and fry the onion until it begins to brown. Add the turmeric and cinnamon, stir around then add all the other ingredients, including the drained split peas and two cartons of the cooking water, and the aubergines back to the pan. Bring to the boil then turn down a simmer, cover and leave to cook for 1 hour stirring from time to time to ensure nothing catches on the bottom and the split peas are tender.  Add more boiling water if if it starts to get too thick.  I mashed mine with a potato masher to give it a dhal like consistency, and hide a new vegetable from wary children.

Season to taste.  Serve with Rice or crusty bread.

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Babaganoush - Charred Aubergine Pate

Most people, when we tell them what Babaganoush is, decide they aren't going to like it.  I guess many people aren't sure about aubergines as in themselves they can be a little bland.  But once tried, Babaganoush, is one aubergine dish that seems to be able to change people's minds.  And it is incredibly moreish.

Babaganoush is a charred aubergine pate or dip.  I came across Babaganoush in Egypt, first in beachfront shacks in the then undeveloped Sharm el Sheik, and then in my Scottish boyfriend's flat in Alexandria where we learnt to char the aubergines stabbed onto forks over the uncontrollable gas burners.  And it is the charring that is the key to this pate's flavour.  That and the tahini paste.

1 large aubergine
1 clove of garlic
1 tbsp tahini paste
Juice of 1 lemon
1-3 tbsp olive oil
1/2 tsp cumin (optional)
Pepper & salt to taste

Slice the aubergine down the middle lengthways and place flesh side down under a medium hot grill on a baking sheet until the skin blackens and blisters.  Remove from the grill and leave to cool for a few minutes. Alternatively place whole on a barbecue to soften and blacken all over.

Place the rest of the ingredients into a mini food processor then scrape in the inside flesh of the aubergine.  Don't worry if some of the charred skin comes with the flesh - this adds to the flavour.  Blitz together until smooth.  You may need to add some olive oil to achieve this.  Season to taste.

Babaganoush is great on hot toast or warmed pitta bread.

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Ratatouille or Provencal Vegetable Stew

Is this Provencal stew a 70s dish.  I remember my mum making this when I was a child in the 1970s but I didn't hear of it much since then.

Serves a hearty 4 as a main

1 onion, chopped
2 tbsp olive oil
2 cloves garlic, finely chopped
1 aubergines, cubed
2 courgettes, halved lengthways & thickly sliced
1 red or yellow pepper, seeded & chopped to similar size as other vegetables
1 can chopped tomatoes, or 2 large beef tomatoes, diced
salt & pepper
1 tbsp crushed coriander seeds (optional)

Start by frying the onions in the olive oil whilst chopping the other vegetables.  I prefer to add the peppers next, then the courgettes, aubergines, and finally tomatoes and garlic. But there really is no reason for this orde, apart from the garlic which I don't like to burn so add at the end.

Add the coriander if using, and season a little. Cover and bring to the boil, then turn a simmer until the vegetables are soft.  Check and stir every now and then to make sure if it is not drying out and sticking to the bottom of the pan.

The resulting stew should be quite thick and pulpy.  It can be eaten hot or cold and in my opinion is better the day after making!

Ratatouille can be eaten on it's own, with crusty bread, pasta, beans, chickpeas, white fish, pork chops. The list is endless.

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Cheats Moussaka or Greek Pasta Bolognese

I love moussaka but never seem able to make it quite as tasty as my Greek Cypriot friend. And anyway, Dad always demands carbohydrate with this so I end up making two dishes. So this pasta loaded dish is loosely based on a Greek dish Pasticcio which is a macaroni and lamb mince in a tomato sauce baked with a moussaka style topping.

Today I had just 20 minutes to get the bulk of it cooked and mixed together in a baking dish. The yoghurt & egg topping will go on when I get back from the school run this afternoon. I love grilling the aubergines rather than frying as this gives them a lovely smokey flavour that comes out in the dish. Serves 4, heartily.

450g lamb mince or leftovers
1 large onion, finely chopped
2 large garlic cloves, finely chopped
2 tbsp olive or sunflower oil
2 tins chopped tomatoes
2 tbsp fresh chopped mint or 3tbsp dried
2 tsp cinnamon
2 tbsp red wine
2 large aubergines
2 eggs
1 tub greek yoghurt
100g grated strong cheddar
400g pasta

Preheat the oven to 180°C, 350°F, gas mark 4.

Slice the aubergines in half longways and place flesh side down on a baking tray. Place under a medium grill, until the skins are crisp and blackened. Remove and leave to one side to cool. When cool enough to handle, scrape the flesh out and roughly chop.

Cook the pasta according to pack. Drain, rinse in cold water and set aside.

Whilst the pasta is cooking and the aubergines are under the grill, gently fry the onion and garlic in a large casserole dish big enough to hold the meat and pasta. When the onions and garlic start to brown, add the lamb mince and fry until just cooked and the large lumps are broken down. Add the tins of tomatoes, the herbs, and seasoning. The mixture should be quite loose.

Add the pasta and aubergines when ready and mix thoroughly. Pour into a large enough high sided baking tray to hold the mixture and layer of creamy topping. Beat the eggs then mix thoroughly into the yoghurt. Pour over the pasta mix and sprinkle with cheddar cheese.

Bake for 35 minutes or until golden brown and bubbling. Serve with a big green salad.