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.