Although the plump, pear-shaped variety, with its near-black shiny-skinned exterior, is probably the most familiar in Britain, aubergines come in a wide variety of shapes, colours and sizes.

I was never the parent to disguise vegetables in food for my kids, but with eggplant a polarizing vegetable to my then-young children, this felt like a victory. “Years later, after some research ...

Cut the aubergines in half lengthways, score their flesh with a small knife, then drizzle over half the quantity of olive oil. Put the aubergines on a baking sheet and bake them in a preheated 200 ...

Remove the pan from the heat and pass the tomatoes through a food mill or strainer into a bowl. This will yield 240ml of tomato sauce. Preheat the oven to 180°C/Gas Mark 4. Rinse the aubergine ...

Put the aubergines in a bowl and add all of the remaining ingredients. Mix thoroughly. If you want a slightly smoother texture, you can use a stick blender or food processor. Serve with blinis and ...

1/2 kg eggplant 1 cup chopped onion 1/4 cup chopped garlic 1 tbsp chopped green chillies 4 tbsp basil oil 1 cup balsamic vinegar 1 cup extra virgin olive oil 1 cup chopped tomatoes 3 tbsp lemon juice ...

Put sweet potatoes on to boil. Slice the aubergine in long strips. 2. Add cooking oil in pan and add spices. Once the spices are cooked, add in the red chilli powder and salt. 3. In a separate pan, ...