Aubergine Recipes
We can all agree that aubergine (or eggplant) is a versatile ingredient, even if we can’t quite decide what to call it. The joy of the vegetable (or berry actually) is that its relatively subtle flavour and soft, absorbent flesh make it ideal for soaking up flavours from the rest of your ingredients. Though cooks used to salt aubergines to reduce bitterness before cooking, new less bitter varieties mean you don’t tend to need to now. You could start with one of the classic aubergine dishes that is now loved throughout the world – our easy moussaka will be ready in an hour and is a beautiful way to enjoy the aubergine. We said they are versatile, and our charred aubergine with turmeric yoghurt, walnuts and pomegranate is a case in point. It’s a very quick vegetable dish to make while you’re having a barbecue. And did you know that 27th September is National Katsu Curry Day in the UK? The perfect day to cook the vegan aubergine katsu curry with pickled radishes. Oh oh aubergine, we love you!
Recipes
