The aubergine hasn’t at all times had essentially the most pristine repute. There was a time when consuming one required a sophisticated dance of slicing and salting and draining to take away its disagreeable bitterness. Fortunately, although, most mass-market aubergines out there within the UK have now had the bitterness bred out of them, so aubergine dishes are not so frustratingly time-consuming.
As soon as society has managed to seek out another sexting emoji, the aubergine’s rehabilitation might be full. Within the meantime, let’s have a look at the methods aubergine will be utilised in all method of worldwide dishes.
Meera Sodha’s recipe for aubergine donburi is simply 4 months previous, however has already taken on mythic standing. Sliced aubergine, cooked in a sticky sauce of garlic, ginger, sake, mirin and soy sauce, laid over a mattress of rice. If you realize an aubergine sceptic, make this for them and immediately change their thoughts.
Baked aubergine with gochujang and beans
For one thing rather less comforting and just a little extra thrilling, Nigel Slater’s recipe for baked aubergine with gochujang and beans is right here to avoid wasting the day. On the floor, this appears to be like like a basic aubergine dish – it’s combined with tinned tomatoes and haricot beans and baked beneath a layer of breadcrumbs – however the addition of fiery Korean gochujang means that it’ll knee you within the groin whereas it’s stroking your hair.
Sesame-fried aubergine with fig
Eight years in the past, Hideki Hiwatashi, then head chef at Sake No Hana, provided an aubergine dish that, whereas not classically Asian, nonetheless manages to thrum with the noise of sesame. His sesame-fried aubergine with fig takes minutes to make – the fig and the aubergine are floured, fried and dressed with a tahini and wine sauce – however chuck it on some rice and you’ve got a deceptively fancy midweek dinner.
Aubergines in tomato sauce
One other good pairing for aubergine, as hinted at by the Slater recipe, is tomato. Yotam Ottolenghi is a person who is aware of his aubergines, and his recipe for child aubergines in tomato sauce with anchovy and dill yoghurt is up there with the most effective of them. The bones of it are merely roasted aubergine in tomato sauce, lifted by a cumin burnt butter. The dealbreaker for you may be the phrase “anchovy and dill yoghurt”, however these courageous sufficient to strive will probably be rewarded.
Somewhat extra conservatively, Immigrant’s Desk additionally has a high quality recipe for aubergine shakshuka. You already know what shakshuka is, since you couldn’t transfer for Instagrammed shakshuka three years in the past, however that is arguably an enchancment. The aubergine provides a bulk that merely isn’t there within the conventional model, which suggests you’re much less more likely to gaze on longingly when your brunch companion orders a grimy nice bacon sandwich.
Aubergine and tomato baked eggs
Lastly within the tomato part, Egg Information has one other variation on the shakshuka that works higher as a night dish. Its aubergine and tomato baked eggs recipe trades the spice of the shakshuka for pesto and cheese. It’s a largely hands-off course of, and it’s prepared in 40 minutes. You’re welcome.
Aubergine and pomegranate salad
Now, assuming that it’s nonetheless visibly summer season while you learn this, salads. We’ll begin with Sam and Sam Clark’s recipe for aubergine and pomegranate salad, from their e-book Moro East. Right here, the aubergines are handled barely in another way. They’re grilled entire till the skins char and the flesh is smooth. In case you have a barbecue going, that is perfect. If not, the gasoline ring in your hob will do the trick.
Aubergine, courgette and lettuce salad
For one thing much more profoundly summery, there’s Gill Meller’s aubergine, courgette and lettuce salad with toasted seeds, mint and tahini dressing. What’s good about this dish is that it anticipates the aubergine’s bitterness – Meller even roasts them for just a little longer than normal to encourage it – in order that it performs even higher towards the yoghurt, honey and tahini within the dressing.
Aubergines with mozzarella, chilli, lemon and flat-leaf parsley
Rukmini Iyer’s The Roasting Tin books are a number of the finest cookbooks of the previous decade. Her recipe for roasted aubergines with mozzarella, chilli, lemon and flat-leaf parsley is an ideal instance of why. Chop up an aubergine. Roast it. Make a dressing. Chuck on some cheese. Completed.
Melanzane al cioccolato
Lastly, since aubergine is technically a fruit, right here’s an aubergine cake. Melanzane al cioccolato is a dish from the Amalfi coast, and it’s principally aubergine with chocolate. Cooking with Rosetta’s recipe there’s a helpful step-by-step, however think about a lasagne made from layers of fried aubergine, ricotta and chocolate sauce. I imply, you’d strive it on the very least, proper?