Brinjals cut lengthwise and stuffed with a tangy tomato and onion mixture with a hint of paprika, garlic, pepper and baked till cooked. Topped with parsley. Slice the aubergines in half lengthways, ...

If you have a barbecue, try cooking the whole aubergines on it for a really authentic smoky flavour. Prep time: 25 minutes, plus cooling time Cook time: 1 hour 45 minutes 4 Recipe from Verdura by ...

These stuffed aubergines are high in magnesium ... Sprinkle the parsley on top before serving. Image and recipe courtesy of Deliciously Ella cookbook by Ella Mills Woodward Want more simple ...

Lay your aubergine halves, cut-side up ... with the saffron and yoghurt sauce alongside. Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning ...

Preheat the oven to 200C/400F/Gas 6. Cut each aubergine lengthways through the stalk, then score the flesh in a tight criss-cross pattern, taking the knife through the flesh down to the skin ...

Place a 12" non-stick skillet over medium-high heat and saute eggplant, green pepper, and onion in olive oil for 10-12 ...

About Stuffed Eggplant with Schezwan Sauce Recipe: A delicious Chinese dish with the goodness of mixed vegetables, eggplant, cottage cheese and a host of spices that would instantly spruce up the dish ...

Mixture makes enough for 4 stuffed aubergine halves. You need 1 aubergine for each stuffed whale. Preheat the oven 200°C (180 fan), gas mark 6. First, we need to roast our aubergine. Place the ...

This is best eaten with rice, of course, but it’s also good stuffed into a crusty roll with cilantro, mint and salad greens, or used to make eggplant char siu bao (there’s a bao recipe in To A ...

A flavorful and high fiber vegetarian recipe. Cut eggplant in half lengthwise. Place skin-side down on the prepared baking sheet. Brush with 2 tbsp olive oil and season with salt and pepper.