Preheat the oven to 190C/170C fan/375F/gas 5. Pierce 1 large aubergine several times with a skewer, then place in a small roasting pan and roast for 1 hour, turning halfway through, until very soft. Cool for 10 minutes. Split the aubergine lengthways and scrape the flesh into a food processor. Add 1 crushed clove garlic, 2 tbsp olive oil, 2 tbsp lemon juice, and 1⁄2 tbsp each chopped fresh mint and parsley leaves. Season with plenty of salt and pepper and process to a rough purée. Serve with bread or toasted baguette. This can be made up to a couple of days ahead and kept in the fridge, though it’s nicest served at room temperature.
Chargrilled aubergine and feta rolls INGREDIENTS
2 large aubergines, trimmed 3tbsp olive oil 3tbsp pesto 1 fat red chilli, deseeded and finely chopped 1tbsp fresh lemon juice 250g (9oz) feta cheese, crumbled Fresh basil leaves Lemon wedges
1 Thinly slice each aubergine lengthways into about 10 slices, discarding the end rounded slices. Brush both sides of the aubergine with olive oil and season with salt and freshly ground black pepper.
2 Chargrill the aubergine slices in batches on a hot griddle pan or on the barbecue for 1-2 minutes on both sides until lightly charred with lines. Mix together the pesto, chilli, lemon juice and feta cheese, and spread evenly in a thin layer over the aubergines. Roll up each slice and secure with a cocktail stick.
3 Serve warm or cold scattered with basil leaves and extra lemon wedges to squeeze over. These rolls can be wrapped in foil and kept warm (away from the direct heat) on the barbecue until you are ready to serve.
TIP To use up any leftover aubergine rolls, place them in an ovenproof dish, pour over any ready-made pasta sauce, sprinkle with grated cheese and bake in a moderate oven for 25-30 minutes until golden.
Moroccan chickpea and aubergine stew This stew will add an exciting twist to your mid-week mealtimes, full of African flavours and ideal for non-meat eaters.
An exciting twist to mid-week meals: Moroccan chickpea and aubergine stew
2tbsp olive oil 1 large white or red onion, chopped 4 cloves of garlic, crushed 1 large aubergine, roughly diced into 1cm pieces 200ml (7fl oz) red or white wine 200ml (7fl oz) water 2 x 400g tin of chickpeas, drained 400g tin of chopped tomatoes ½tsp ground cinnamon 1-2tsp harissa (depending on how spicy you like it) 1 large handful of pitted black olives 1 bunch of coriander leaves, chopped Flat bread and plain yoghurt, to serve
Heat the oil in a frying pan and gently fry the onion, garlic and aubergine for about 10 minutes until softened.
Stir in the wine, water, chickpeas, tomatoes, cinnamon, harissa and olives, and season with salt and pepper.
Bring to a simmer and let it bubble away for about 10 minutes. stir in the coriander. serve in bowls, with warm flatbread and a spoonful of yoghurt on the side.
TOP TIP: Diced courgette is a delicious alternative to aubergine.
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