The only four recipes you need

This week: aubergine.

All recipes serve 4

Miso and soy (above)

2 tbsp miso paste
1 tbsp finely grated ginger
1 tbsp soy sauce
2 tbsp runny honey
1 tbsp extra virgin olive oil
2 aubergines

1 Combine miso, ginger, soy, honey and oil and stir well.
2 Halve aubergines lengthways and score flesh with criss-cross pattern. Smear over miso mixture.
3 Bake in oven at 190C/Gas 5 for 30 minutes, or until collapsed and golden.

Chilli and ginger

2 aubergines, cubed
2 small red onions, diced
4 garlic cloves, crushed
1 pinch chilli flakes
5cm fresh ginger, grated
1 bunch coriander, stalks finely chopped
75ml soy sauce
75ml white wine vinegar
75ml mirin or dry sherry
2-3 tbsp sugar

1 Fry aubergine in oil until golden. Drain on kitchen paper.
2 Gently fry onion, garlic, chilli, ginger and coriander stems in more oil until softened, about 10 minutes.
3 Add soy, vinegar, mirin or sherry and sugar. Allow to bubble, then add aubergine. Cook further few minutes. Serve with rice and poached fish.

Mozzarella and tomato

2 aubergines, sliced lengthways
olive oil
4 large tomatoes, sliced
2 balls mozzarella, sliced
1 small handful basil leaves
1 handful breadcrumbs
1 handful grated parmesan
Zest 1 lemon
1 tub pesto

1 Brush aubergine with oil and grill both sides until golden.
2 Layer in ovenproof dish alternating aubergine with tomatoes, mozzarella and basil.
3 Combine breadcrumbs, parmesan and zest. Scatter over aubergine and drizzle with oil. Bake at 200C/Gas 6 until tops are golden and cheese is melted. Serve with pesto.

Saffron and basil

Small pinch saffron strands
150g greek yoghurt
1 garlic clove, crushed
Juice 1 lemon
3 tbsp olive oil
1 tsp cumin, ground
2 aubergines
1 tbsp coriander seeds, ground
Pine nuts and basil leaves, to garnish

1 Soak saffron in eggcup of hot water. Add to yoghurt with garlic, lemon and oil. Mix well. Grind cumin and coriander in mortar.
2 Halve aubergines lengthways and score flesh with criss-cross pattern. Drizzle with more oil and rub with spice mix. Roast at 200C/Gas 6 for 30 minutes until charred and collapsed.
Serve with saffron yoghurt, with pine nuts and basil scattered over.

Greetings from Greece! We're a happy family from Athens, enjoying our lives and raising two wonderful kids who make our lives even more interesting. Here we share our experience on being parents and raising our children in the right way.
Alec and Gaia



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