Recipe | Hawker-style red curry eggplant noodle soup
Rich, warming and packed with flavour, this recipe from Weeknights by Alice is a midweek-friendly take on a laksa-style broth.
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Articles—
Aubergine
Recipe | Aubergine, garlic and date chutney (Brinjal chutney)
A richly spiced aubergine, garlic and date chutney, perfect alongside an Indian meal, on a platter or however you choose to serve it.
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Recipe | Vietnamese yellow curry
This delicious curry recipe is courtesy of Peggy Chan, former owner of Grassroots Pantry, an authority on food sustainability.
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Recipe | Unctuous eggplant shakshuka
A hearty, spice-laced and deeply satisfying recipe for Eggplant Shakshuka recipe from Tender by Lucy Tweed
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Recipe | Eggplant fries with artichoke dip
A divine recipe for eggplant fries, paired with a creamy, zesty artichoke dip. From cookbook: Take Me to Spain.
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Recipe | Eggplant + avocado whip
A recipe for a delicious eggplant + avocado whip, from the Two Raw Sisters' book: More Salad. Best enjoyed as a dip or a topping for tacos!
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Recipe | Sticky eggplant
This recipe by Nici Wickes balances sweet and savoury flavours together perfectly. Delicious over rice or as a side.
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Recipe | Courgettes agrodolce with sticky onions by Anna Jones
Agrodolce means sweet and sour in Italian. In this recipe, Anna Jones uses courgettes, but can be done with aubergine, thinly sliced butternut squash or fennel.
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Recipe | Smoked whole baby eggplant coated in spicy egg
A perfect brunch recipe, by Ashia Ismail-Singer, combining eggs and aubergine. This is a great, nutritious start to your weekend.
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Recipe | Classic Pasta Salad
Radhi Devlukia-Shetty's pasta salad recipe is chock-full of veggies (courgettes, aubergine, fennel, peppers), fresh herbs and zippy sun-dried tomatoes and olives.
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Recipe | Mediterranean vegetable strudel
A Mediterranean vegetable strudel by chef Wendy Morgan. She also shares a flaky pastry recipe, along with pizza sauce and basil pesto recipes.Recipe from Who Made All the Pies: The ultimate collection of pastry treats for every Kiwi household.
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Recipe | Reveya: Peanut-stuffed baby aubergines
“I never liked aubergines at school. They were always dense, oily and tasteless, whereas at home my mother would stuff them with crushed peanuts, cumin and tomatoes to make these 'reveya' which I couldn’t eat fast enough.” Recipe & words by Urvashi Roe
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