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- Dish type
- Side dish
- Vegetable side dishes
- Roasted vegetables
An Italian appetiser that's bursting with flavour. Enjoy with crackers, crostini or crusty bread.
57 people made this
- 1 large aubergine, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 50g chopped green pepper
- 75g sliced mushrooms
- 75ml olive oil
- 4 tablespoons water
- 70g sliced stuffed green olives
- 1 teaspoon salt
- 175g tomato puree
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons caster sugar
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
MethodPrep:20min ›Cook:40min ›Extra time:8hr chilling › Ready in:9hr
- Preheat oven to 180 C / Gas 4.
- In a medium baking dish, mix the aubergine, onion, garlic, green pepper, mushrooms and olive oil.
- Cook covered 10 minutes in the preheated oven.
- Remove the aubergine mixture from the oven and stir in the water, sliced stuffed green olives, salt, tomato puree, red wine vinegar, sugar, basil, oregano and pepper.
- Continue baking 30 minutes or until the aubergine is tender.
- Chill the mixture in the refrigerator 8 hour or overnight before serving.
Reviews & ratingsAverage global rating:(61)
Reviews in English (50)
It took a bit longer to cook but I think it was the dish I used. Got a slight bitter taste when first made but after a few hours when the flavours have mingled it's lovely. I served it on bruschetta.-21 Feb 2016
This is great! I made it for a Hen Do along with some other nibble type food. It was so nice that my friend has requested it for her hen do!! Thanks.-05 Jan 2013
I made this for a party I attended yesterday. I used balsamic vinegar too, didn't peel the eggplants, but DID salt and drain them in a colander an hour before using them. The recipe came out PERFECT, not marinara-ish AT ALL! I served it with toasted pita chips and it was more popular than the regular salsa/chips on the table. EVERYONE raved about it! I will definitely make this again, not only for home enjoyment but for my company's potluck lunches. Easy, elegant, and very yummy. Splurge for pita chips or toast some French or Italian bread and skip the saltines or Ritz crackers.-20 Aug 2006
Roasted Eggplant With Tahini & Pomegranate
1. Preheat the oven to 350°F, gas mark 4, 180°C (160°C fan-assisted).
2. Wash and pat dry the eggplant, then cut in half lengthwise (keeping the stalk on). With the tip of a knife, score the flesh deeply in a diamond criss- cross pattern by making five or six long cuts on the diagonal, cutting at a steep angle, and then rotating the eggplant to make another set of similar cuts (although do not cut through to the skin).
3. Brush both sides with the 2 tablespoons extra virgin olive oil and sesame oil. Put the eggplant cut-side facing up on a baking tray lined with parchment paper. Season with sea salt, black pepper and garlic granules, place in the preheated oven and bake for 40-50 minutes.
4. Check often to make sure that they do not burn. If your eggplant still isn’t tender all the way through, bake for a further 5-10 minutes, then proceed with the rest of the recipe.
5. Remove from the oven, drizzle with 2 tbsp extra virgin olive oil, then leave to cool.
6. To make the tahini paste, mix either by hand or in mini food processor: Add the tahini paste, water, lemon, garlic paste and season with salt.
7. On a larger platter place the roasted aeggplants around the plate. Spoon the tahini paste around the plate.
8. Drizzle acacia honey around the plate and over the eggplants. Then garnish with the toasted sesame seeds, fresh coriander and pomegranate seeds.
LISA’S TIP: Eggplants have a wonderfully ‘meaty’ texture and can be roasted in their skins until charred, so the pulp can be removed and blended with other ingredients, such as lemon, tahini, and garlic, as in the Middle Eastern dish baba ghanoush or the similar Greek dish, melitzanosaltata.
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Hot Air Frying
This roasted eggplant (aka aubergine) has a wonderful rich deep taste and a chewy, succulent texture.
Keep a tub or baggie in the fridge during the summer, and add a handful to the side of a salad plate with a light sprinkle of grated parmesan on it — delicious.
This is a very low-fat recipe. Often eggplant recipes call for the eggplant first to be “brushed lightly with a bit of olive.” After which, if a cook is honest with her / himself, and looks at the olive oil bottle, s/he admits that the eggplant has essentially acted like a sponge and soaked up one-third to one-half of the bottle. Olive oil might be a healthy fat, of which you need two teaspoons a day, but a fat it still is nonetheless. This recipe uses extremely little fat yet still tastes rich and juicy.
So tuck away any bad memories of eggplant and consider trying this. If you still hate eggplant after this recipe, fine — everyone’s allowed a few things (mine is cucumber, believe it or not.) But this is eggplant as good as it gets. And it’s really healthy, only 2 Weight Watchers PointsPlus® per half cup / 75 g serving.
This recipe may even win over a few of the many eggplant haters.
In my experience, most people who hate eggplant are English-speakers who have been fed it by other English speakers who didn’t quite know how to cook it. When it’s only partly cooked, it has a very off-putting taste that I guess I’d describe as “raw green”, and an unappealing, spongey texture.
When it’s properly and fully-cooked the way it’s supposed to be, it’s a whole different vegetable. It’s meaty and satisfying.
In a paddle-type air fryer, these will come out denser, moister, meatier. In a basket-type air fryer, these will come out lighter, airier. But both ways are delectable.
A Rainbow of Vegetables
One of my favorite things about this dish is how colorful it is! It’s a beautiful rainbow of veggies, without even trying. You can use any vegetable in this antipasto platter, but I liked that this assortment was all cooked in roughly the same amount of time.
- Summer squash
- Yellow or orange bell pepper
- Red bell pepper
- Red onion
- Cherry tomatoes
Just know that if you use other veggies not listed in the recipe below, you may need adjust cooking times or consider par-cooking veggies before grilling them (if you use artichoke or potatoes, for example).
Yotam Ottolenghi's aubergine with herbs recipe
I 'm hesitant about calling this a salad, because it is more of a condiment or antipasto. Still, it is definitely a starting point for a salad that you can take in all sorts of directions: add cooked butterbeans and dried or fresh cherry tomatoes, and increase both vinegar and oil or mix with some just-cooked baby potatoes, roughly crushed, and serve warm with fresh rocket folded through and some extra olive oil or add feta chunks and lightly toasted pine nuts or walnuts, and spoon over grilled sourdough. On the subject of nuts, next Friday is the first UK National Nut Day, launched by Liberation Foods, a Fairtrade nut company co-owned by farming organisations in some of the world's poorer countries, to encourage our consumption of nuts not only because they are so delicious, but for environmental and nutritional reasons, too. Serves four.
4 medium aubergines (weighing about 1.2kg in total)
1 tsp salt
Freshly ground black pepper
120ml sunflower oil
100ml olive oil
2 medium-hot green chillies, thinly sliced
10 garlic cloves, thinly sliced
1½ tbsp white-wine vinegar
20g each finely shredded basil, mint, coriander and dill
Heat the oven to 210C/410F/gas mark 6½. Cut the aubergines into roughly 3cm squarish chunks. Put in a large mixing bowl and add the salt, some black pepper, sunflower oil and most of the olive oil (save about 3 tbsp for frying the chilli and garlic). Toss and spread over two large baking sheets lined with nonstick baking parchment. Roast for about 30 minutes – it's important that the aubergines turn a good golden-brown colour. Remove from the oven and leave to cool down.
While the aubergines are cooking, heat the reserved olive oil in a small saucepan and fry the chilli and garlic for about a minute, until the garlic turns a pale golden – watch out that you don't cook it further, or it may burn and go bitter. Transfer the chilli, garlic and oil to a large mixing bowl and add the cooked aubergine. Add the vinegar and herbs, mix, taste and adjust the seasoning as necessary. Serve warm or at room temperature.
Marcella Hazan’s pork loin braised in milk, Bolognese style
Photograph: Martin Poole for the Observer
If, from the tens of thousands of dishes that constitute the recorded repertoire of Italian regional cooking, one were to choose just a handful that most clearly express the genius of the cuisine, this one would be among them. Apart from a minimal amount of fat required to brown the meat, it has only two components: a loin of pork, and milk. As they slowly cook together, they are transformed. The pork acquires a delicacy of texture and flavour that leads some to mistake it for veal, and the milk disappears to be replaced by clusters of delicious, nut-brown sauce.
The cut of meat specified includes the rib bones to which the pork’s loin is attached. Have the butcher detach the meat in one piece from the ribs and split the ribs into 2 or 3 parts. By having had the loin boned, you can brown it more thoroughly, and by cooking it along with the bones, the roast benefits from the substantial contribution the bones make.
Another cut of pork that is well suited to this dish is the boneless role of muscle at the base of the neck, known as boned and rolled neck or blade. There is a layer of fat in the centre that runs the length of the muscle. It makes this cut very juicy and tasty, but when you carve it later, the slices tend to break apart where the meat joins the fat. If you don’t think this would be a problem you can substitute 1 kilo of it in one piece for the rib roast.
Do not have any fat trimmed away. It will melt in the cooking, basting the meat and keeping it from drying. When the roast is done, you will be able to draw it off from the pot and discard it.
vegetable oil 2 tbsp
pork loin rib roast 1.2kg (see note above)
freshly ground pepper
full-cream milk 575ml or more
Heat the butter and oil over a medium-high heat in a casserole just large enough to contain the pork. When the butter foam subsides, add the meat, fat side down. Brown thoroughly on all sides lowering the heat if the butter starts to turn dark brown.
Add the salt, pepper and 250ml of the milk. Add the milk slowly lest it boil over. Allow the milk to come to a brisk simmer for 20 or 30 seconds, turn the heat down to medium-low and cover the pot with the lid on slightly askew.
Cook at a very lazy simmer for about 1 hour, until the milk has thickened into a light nut-brown sauce. (The exact time it will take depends largely on the heat of your burner and the thickness of your pot.) When the milk reaches this stage, and not before, add another 250ml of the milk, let it simmer for about 10 minutes, then cover the pot putting the lid on tightly. Check and turn the pork from time to time.
After 30 minutes, set the lid slightly askew. Continue to cook at minimum heat and, when you see there is no more liquid milk in the pot, add the remaining milk. Continue cooking until the meat feels tender when prodded with a fork and all the milk has coagulated into small nut-brown clusters. Altogether it will take between 2½ and 3 hours. If, before the meat is fully cooked, you find that the liquid in the pot has evaporated, add another 100ml of milk, repeating the step if it should become necessary.
When the pork has become tender and all the milk in the pot has thickened into dark clusters, transfer the meat to a cutting board. Let it settle for a few minutes, then cut into slices about 1cm thick or slightly less, and arrange them on a warm serving platter.
Tip the pot and spoon off most of the fat – there may be as much as a mugful of it – being careful to leave behind all the coagulated milk clusters. Add 2 or 3 tablespoons of water and boil away the water over a high heat, at the same time using a wooden spoon to scrape loose the cooking residues from the bottom and sides of the pot. Spoon all the pot juices over the pork and serve immediately.
From The Essentials of Classic Italian Cooking by Marcella Hazan (Boxtree, £30). Click here to buy it from Guardian Bookshop for £24
Roast Lamb with Tomato & Aubergine
Classic Mediterranean favours are combined in this beautiful roast.
- 680g tomatoes, sliced
- 1 onion, sliced
- 1 eggplant, sliced
- 4 garlic cloves, chopped
- 11/2 tsps dried oregano, crumbled
- 1 tsp salt
- For the lamb
- 2kg leg of lamb
- 3 garlic cloves, thinly sliced
- 60ml fresh lemon juice
- 1 tsp dried oregano
Toss half of tomato slices with onions, eggplant, garlic, oregano, salt, and pepper to taste in a large bowl.
Transfer to an oiled casserole dish, spreading evenly. Arrange remaining tomato slices on top. Roast, uncovered, in middle of oven 30 minutes.
Trim lamb of all but a 1/2cm layer of fat. Cut small slits all over lamb with a sharp small knife and put a slice of garlic into each slit.
Rub lamb with some lemon juice and season with oregano, salt, and pepper.
After vegetables have been roasting 30 minutes, place lamb on top of vegetables. Roast in middle of oven for 30 minutes.
Continue roasting, basting meat with cooking juices (baste with remaining lemon juice during last 30 minutes of roasting) until a thermometer inserted into thickest part of meat registers 57°C for medium-rare, about 11/2 hours.
Transfer meat to a cutting board, cover the vegetables with foil, and let meat stand 15 minutes before carving.
Spoon off any excess fat from the vegetables and discard. Serve the vegetables with the lamb.
Delicious Aubergine Curry (Vegetarian Indian Eggplant Curry)
The most common aubergine curry is probably Baingan Bharta, which is a dish from the Punjab region of India and Pakistan were the aubergine (eggplant) is minced before cooking. I had bought some small Indian eggplants the other day at the grocery store and wanted to make a dish that kept them more whole and did a bit of research before settling on making a Kerala inspired Indian eggplant curry.
Aubergines come from the Solanaceae family that includes nightshade and are believed to have originated in India before being domesticated and where they still grow wild today. Indian eggplants, sometimes called ‘baby aubergines’ are smaller than the more usual Italian aubergines and have a sweeter, mild flavour with a creamy texture when cooked. Not to be confused with Thai eggplants which are roughly the same size, but are green and white and don’t have the same sweetness.
The word aubergine is commonly used in Europe and is derived from the Arabic word baḏinjan which in turn came from the India. Even in India today eggplants go by many names including baingan, brinjal and in the Kerala language Malayalam, they are called valutana. The word eggplant used primarily in the USA is because of their shape when small resembling an egg.
Kerala has been a major producer of spices such as ginger, cardamom and cinnamon for thousands of years and in the cuisine they are commonly used as well as curry leaves, mustard seeds, chilies and turmeric. Coconuts are another abundant crop in Kerala and is frequently used in the dishes. These ingredients are the inspiration for this amazing aubergine curry. It is very mild and creamy, even with the addition of hot chilies, as well as being rich with spices.
Roasting sweet and hot peppers at home is remarkably easy.
Liven up Mexican dishes, sandwiches, antipasto platters, and salads with sweet, freshly roasted peppers.
1. Preheat your oven&aposs broiler.
2. Arrange the peppers on a baking sheet and place the baking sheet on the highest rack in your oven.
3. Keep a watchful eye on the peppers. When dark splotches begin to appear on the peppers, remove the baking sheet from the oven.
4. The peppers will be very hot. Using tongs, carefully turn each pepper over. Once all of the peppers are turned, return the sheet to the oven.
5. When the tops of the peppers begin to darken again, remove them from the oven and place them into a large bowl. Cover the bowl with plastic wrap, making sure that it is sealed air-tight all the way around. The steam from the trapped hot peppers will loosen the skins.
6. Once the peppers are cool enough to handle (probably about 15 to 20 minutes), pull the stems out of each pepper.
7. Hold one end of the pepper down on a flat surface and gently peel the skin off of each pepper. The skin should slide off fairly easily.
8. Lift each pepper up and hold it with one hand, while using your other hand to squeeze down the pepper&aposs length. The bulk of the seeds and pulp should drop out the bottom.
9. With the backside of the knife, slit open the side of each pepper and spread them out (ribbed side up). With the dull side of your knife, scrape off any of the ribs or membrane that remains in the pepper.
When it comes to preparing vegetables to cook, my modius operandi is to toss them with a bit of olive oil, salt, and pepper. I typically will roast them in the oven because it requires the least amount of attention (see my Roasted Vegetable Salad), but if I am feeling a bit more ambitious, grilling is really my favorite way to cook vegetables. I love the smokey, charred flavor the grill imparts and since I acquired a grill pan, grilled vegetables were no longer restricted to only summer barbeques.
However, the grill pan does have its restrictions. I attempted to make my favorite Summer Squash Skewers on my grill pan but was unable to get them to cook evenly… mainly because I was too impatient to sit there and rotate the skewers. Luckily, I found the solution via ribbon slicing which I was introduced to by Lori Granito of Go Gourmet Catering during my recent foray into the Hong Kong catering world. The vegetables are thinly sliced with a vegetable peeler into long, flat ribbons which allows for faster and even cooking. It does require constant attention but each ribbon cooks so quickly, the overall process is not terribly time consuming.
Go Gourmet offers this grilled vegetable salad on their office express lunch menu and it is extremely delicious! I adapted the recipe for home as per below and it has quickly become a new favorite. I don’t really add any dressing as I feel the grilled vegetables and the canned vegetables are bursting with their own marinated flavors, but you can drizzle some balsamic vinaigrette if you choose.
We enjoy eating these grilled vegetables warm on top of a bed of salad mixed with olives, artichokes, and bell peppers, but we also love eating them alone as a side dish to a Simple Roast Chicken. The grilled vegetables are also a great antipasto snack when served cold.
Grilled Antipasto Ribbon Salad (recipe adapted from Go Gourmet)
- 1 medium zucchini
- 1 medium Japanese eggplant (this more slender varietal is best for ribbon slicing)
- 1 can (14 oz) artichokes, drained and coarsely chopped
- 1 (12 oz) jar roasted red bell peppers, sliced ** reserve the olive oil from the jar to toss with the zucchini and eggplant
- 1/2 C pitted Kalamata olives, coarsely chopped
- 3 T olive oil ** see note above about roasted bell peppers
- 1 tsp kosher salt
- 1/4 tsp fresh ground black pepper
- 1 lb Mesclun or spring mixed greens salad
- optional: fresh basil or parsley, shredded
Prepare your grill pan on high heat.
Trim the ends of the zucchini. Using a vegetable peeler (or mandolin slicer), thinly slice the zucchini lengthwise into ribbons. Repeat with the eggplant.
Toss the ribbon slices with olive oil, salt, and pepper until evenly coated. You can also add in some dried herbs such as parsley, basil, oregano, etc.
Using tongs, quickly grill the ribbon slices on one side until wilted and and lightly marked, about 1-2 minutes. Remove from the grill to a baking sheet to let cool.
When the ribbons have slightly cooled, gently mix in the chopped artichokes, roasted bell peppers, and olives in a large bowl. This can be served as an antipasto itself or piled on a bed of salad. Optionally, sprinkle with fresh herbs.