1 large aubergine
2 courgettes 1 red onion 1 clove garlic 2 vine-ripened plum tomatoes Ground cumin 150g feta cheese Fresh mint Extra virgin olive oil Sherry vinegar Salt and pepper
Their flavour is subtle and to a certain extent, fugitive, so it's important to combine aubergines
with strong flavours.
Pour in water and cover the wok; let the aubergines
cook for 20 minutes.
Serve with the aubergine
puree, a wedge of lemon and a drizzle of olive oil or the lamb stock.
4, Layer the minced lamb mixture and aubergines
alternately in an ovenproof dish.
Cook for a couple of minutes until the aubergines
, okra and potatoes are fully covered in sauce, then add the stock and cook uncovered for 10 to 15 minutes on a medium heat.
Line the bottom with a layer of aubergine
slices, then add a layer of the beef mixture.
INGREDIENTS 4 aubergines
Sunflower oil, for shallow-frying 60ml olive oil 1 large brown onion, diced 500g minced beef 2 tbsp tomato puree 30g finely chopped flat-leaf parsley 3 tomatoes, sliced Turkish bread, to serve Radish and watercress salad, to serve
Serves: a family of 4 or 6 kids Prep: 25 minutes Cook: 30-40 minutes Ingredients 2 tablespoons olive oil 2 garlic cloves, finely chopped 2 x 400g cans chopped tomatoes 1 tablespoon dried mixed herbs 2 large aubergines
250g mozzarella cheese, sliced 50g Parmesan cheese, grated Sea salt and ground black pepper Method 1 Preheat the oven to 180C/gas mark 4.
uk In season now Aubergines
This purple veg makes a great base for many vegetarian dishes.
Dip each of the aubergines
on both sides into the sauce and put onto the baking tray.
4 garlic cloves, peeled and thinly sliced 2 x 400g cans chopped tomatoes 1/4 tsp sweetener 1 tsp dried red chilli flakes 1 tsp dried mixed Italian herbs 1 cinnamon stick Salt and freshly ground black pepper 4 large aubergines
, cut into 1.