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Aubergine

How to Cook Aubergine (Eggplant, Brinjal or Baigan) – 6 Recipes

One of the most versatile and popular vegetables is aubergine or as our neighbours across the pond would call it; eggplant. So how do you cook Aubergine? Below we have 6 recipes for you to try out:

 

Aubergine Meatballs

 

  • 4 – 6 Servings
  • Preparation time: 25 minutes
  • Cooking time: 1 hour and 15 minutes

 

Ingredients

  • 750g aubergine, washed
  • Extra virgin olive oil, for brushing
  • 100g breadcrumbs + 40 g for coating
  • 100g Parmigiano Reggiano or Grana Padano cheese, grated
  • 2 eggs
  • ½ teaspoon dried basil
  • ¼ teaspoon garlic powder
  • 1 teaspoon fresh parsley, chopped
  • A pinch of oregano
  • White pepper, to taste
  • Salt, to taste
  • Vegetable oil, for frying

 

Instructions

  1. Preheat the oven to 200° Line a baking sheet with parchment paper.
  2. Place aubergines on the baking sheet and brush them with extra virgin olive oil.
  3. Bake them for 45 to 50 minutes.
  4. Remove aubergines from the oven and let them cool for 5 minutes.
  5. Peel aubergines and place the pulp in a bowl. Mash well with a potato masher.
  6. Add the rest of the ingredients, and mix well to combine.
  7. Form small walnut-size balls with your hands and pass each ball into breadcrumbs.
  8. Heat vegetable oil in a pan.
  9. Fry 4 to 5 meatballs at a time until lightly golden brown.
  10. Place them on kitchen paper to remove the excess oil.
  11. Serve and enjoy.

 

Additional tips

  • Add more breadcrumbs if the mixture is not compact enough.
  • You can also bake aubergine meatballs in the oven at 180°C for approx. 20 minutes or until golden brown, turning them once after 10 minutes.
  • If served as an appetizer, place them on a plate with a sauce you prefer. You can prepare tomato sauce with aromatic herbs, sweet Dijon, or Greek yoghurt with honey sauce.

 

Cordon bleu Aubergines

 

  • 4 Servings
  • Preparation time: 25 minutes
  • Cooking time: 20 minutes

 

Ingredients

  • 250g aubergines, washed and sliced into 0.8 – 1 cm slices
  • 150g roasted ham, sliced
  • 100g smoked cheese, sliced
  • 2 eggs, lightly beaten
  • Breadcrumbs, for coating
  • Flour, for coating
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Salt, to taste
  • Black pepper, to taste
  • Vegetable oil, for frying

 

Instructions

  1. Season each aubergine slice with salt on both sides. Place them on an oven rack over the sink. Let them rest for 45 minutes.
  2. Rinse aubergine slices under cold running water and dry well each slice.
  3. Season beaten eggs with garlic and onion powder, salt, and black pepper.
  4. Place one slice of roasted ham and smoked cheese on an aubergine slice and cover with another aubergine slice.
  5. Pass it first in flour, then in beaten eggs, and finally coat with breadcrumbs.
  6. Repeat with the rest of the slices.
  7. Heat vegetable oil in a large pan and fry one aubergine cordon bleu at a time.
  8. Transfer on kitchen paper when golden brown.
  9. Serve and enjoy.

 

Additional tips

  • You can prepare this recipe in the oven too. Preheat the oven to 190°C and bake for 25 minutes until golden brown.
  • Serve with fresh salad, basil-tomato sauce, or oven-baked potato or pumpkin chips.

 

Simple Caponata

 

  • 6 Servings
  • Preparation time: 25 minutes
  • Cooking time: 1 hour

 

Ingredients

  • 800g aubergines, diced
  • 1 large yellow bell pepper, seeded and sliced
  • 1 large red bell pepper, seeded and sliced
  • 2 large white onions, sliced
  • 2 garlic cloves, minced
  • 1 ½ tablespoon tomato paste
  • 200ml tomato sauce
  • 1 ½ tablespoon pine nuts, toasted
  • 2 teaspoons sugar
  • Salt, to taste
  • Black pepper, to taste
  • 3-4 tablespoon extra virgin olive oil
  • Water, as needed

 

Instructions

  1. Heat extra virgin olive oil in a pan over medium heat.
  2. Add sliced onions and cook until lightly golden. You can add some water if needed.
  3. Add mince garlic and cook for one minute.
  4. Add aubergines and cook for 5 to 7 minutes, stirring frequently.
  5. Add bell peppers and cook for 10 minutes, stirring often.
  6. Stir in tomato paste, tomato sauce, sugar, salt and pepper.
  7. Cook for 30 – 40 minutes over medium-low heat.
  8. Add some water when needed and stir.
  9. Remove from the heat, add pine nuts and stir well.
  10. Serve and enjoy.

 

Additional tips

  • You can add capers, olives, and celery, to enrich the dish, like in the original recipe.
  • Serve with meat dishes, or you can mix it with pasta.
  • You can refrigerate it in an air-tight container for up to 4 days.

 

Stuffed Aubergines

 

  • 4 Servings
  • Preparation time: 20 minutes
  • Cooking time: 28 -30 minutes

 

Ingredients

  • 4 aubergines, cut in half (lengthwise)
  • 1 teaspoon dried rosemary
  • 2 garlic cloves
  • 100 g quinoa
  • 20 cherry tomatoes, cut in quarters
  • 1 cucumber, diced
  • 50g feta cheese
  • 15 black olives, cut into rounds
  • Extra virgin olive oil, to taste
  • Salt, to taste
  • White pepper, to taste

 

Instructions

  1. Preheat the oven to 190° Line a baking sheet with parchment paper.
  2. Cut the pulp with a knife in several points. Place aubergine halves on a lined baking sheet with cut-side up.
  3. Spray them with extra virgin olive oil and season with salt, white pepper, and rosemary.
  4. Bake for 18 minutes.
  5. In the meantime, cook quinoa as indicated on the package instructions. Drain and transfer it into a mixing bowl.
  6. Add the rest of the ingredients to the mixing bowl.
  7. Remove aubergines from the oven. Scoop out the pulp and place it in the mixing bowl with other ingredients.
  8. Season with salt, white pepper, and extra virgin olive oil. Mix well to combine.
  9. Fill aubergines with the quinoa mixture.
  10. Serve and enjoy.

 

Additional tips

  • Scoop the pulp gently without perforating the aubergine skin.
  • You can decorate it with fresh basil leaves.
  • If you like crunchy texture, you can add chopped nuts like almonds or walnuts.

 

Aubergine Pesto

 

  • 4 Servings
  • Preparation time: 10 minutes
  • Cooking time: 45 – 50 minutes

 

Ingredients

  • 800g aubergines, washed and dried
  • 70g pine nuts
  • 40g Grana Padano, grated
  • 60ml extra virgin olive oil
  • Salt, to taste
  • White pepper, to taste

 

Instructions

  1. Preheat the oven to 200° Line a baking sheet with parchment paper.
  2. Place aubergines on the baking sheet and bake for 45 – 50 minutes.
  3. Remove aubergines from the oven and let them cool for 5 minutes.
  4. Cut them in half and scoop out the pulp with a spoon.
  5. Transfer the pulp to a high-speed blender and add the rest of the ingredients.
  6. Blend until you get a homogeneous mixture.
  7. Serve and enjoy.

 

Additional tips

  • You can mix this pesto with pasta and add other ingredients to enrich the flavours.
  • You can chop pine nuts and add them at the end. That way, the pesto will have a crunchy texture that combines perfectly with creamy aubergine pesto.
  • Use this pesto as a base for serving shrimps or lamb meat. Enrich it with aromatic herbs like rosemary, thyme, or basil.

 

Aubergine Pizza Appetizer

 

  • 4 Servings
  • Preparation time: 10 minutes
  • Cooking time: 10 minutes

 

Ingredients

  • 1 large aubergine, cut into 1 cm slices
  • 150g tomato sauce
  • 150g dry mozzarella, diced
  • Fresh basil leaves
  • Oregano, to taste
  • Extra virgin olive oil
  • Salt, to taste

 

Instructions

  1. Preheat the oven to 170° Line a baking sheet with parchment paper.
  2. Heat grill pan over high heat and grill aubergine slices for 2 minutes per side.
  3. Season tomato sauce with basil leaves, salt, and extra virgin olive oil.
  4. Arrange aubergine slices on the baking sheet.
  5. Spread some tomato sauce on each slice. Top with mozzarella.
  6. Bake until the mozzarella has melted.
  7. Serve and enjoy.

 

Additional tips

  • This recipe is a delicious and versatile appetizer everyone will love. You can enrich it with a wide variety of ingredients like anchovies, black olives, tuna, onions, or other types of cheese.
  • Be careful when slicing aubergines not to cut them too thin. Grill the slices until the dark grilling lines appear.
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