Burnt aubergine

This Burnt Aubergine Chilli is vegan, healthy and easy to prepare - a perfect treat to warm your taste buds. Serve with rice and avo.

All the different elements of this dish can be prepared a day in advance, ready to put together at room temperature before serving

Burnt aubergine with tahini | Growing Communities

This is the essence of Itamar Srulovich and Sarit Packer's food – it has since become a staple at every BBQ, and in their restaurant Honey & Smoke.

Smoky aubergine cooked over an open flame + a WHOLE HEAD of garlic! This Indian Burnt Aubergine and Spinach Curry is a sure-fire hit with spice lovers. Yum!

Completely vegan with deliciously sharp flavours. It's an incredible one, Mob.

This simple dish of burnt aubergine, tomato and tahini is ideal served as part of a mezze spread for a dinner part of crowd.

Make this aubergine raita as a side dish for a summer barbecue. With yogurt, spring onions and mint, it's a refreshing accompaniment to meat dishes

3 reasons our top-rated burnt aubergine veggie chilli will never disappear from our dinner table: 1. It's easy to make, healthy and the smoky flavours...

Yotam Ottolenghi on Instagram: "@chocacaothe’s Burnt aubergine with feta and harissa oil for this week’s #OttolenghiCookOfTheWeek. This recipe makes use of an easy technique for burning aubergine in a very hot griddle pan. Recipe link in bio.⁠"

This warming aubergine chilli is low fat and four of your five-a-day. Serve up this smoky spiced vegetarian supper with brown rice and all your favourite trimmings

This pickle is super special on its own: keep a jar in the fridge to spoon on to a jacket potato or spread inside a cheese toastie. Be sure to start making the recipe the day before, leaving the pickle to settle in the fridge overnight (the flavours only improve with time). Here it’s served with yoghurt, to be eaten as a mezze with flatbreads, but this is optional. Use a dairy-free yoghurt to keep it vegan.

This smoky, cheesy pasta number makes for a very delicious meat-free dinner. Charring aubergines like this not only cooks them incredibly quickly, it also gives them a wonderful smokiness that adds huge depth of flavour to the finished dish. If you don’t have a gas burner, don’t worry. You can pop the aubergines under a very hot grill in the oven. As long as they’re blackened on the outside and collapsing in the middle, you’re golden.

This Japanese-inspired aubergine recipe is all about the sweet, savoury and umami-forward miso glaze. Scoring the aubergine helps it absorb these flavours, making for a delicious plant-based main that comes together in less than 30 minutes. All you need to do is pan fry the scored aubergine halves for a few minutes, top with them the miso glaze, and finish them under the grill in the oven until the glaze is bubbling and caramelised.

Creamy greek yoghurt is swirled through with slow cooked butter beans and roasted cherry tomatoes in this classic Ottolenghi recipe. Serve as is with plenty of crusty bread to mop up the sauce or as part of a mezze spread.

If you’re not that into tinned fish, however, don’t despair: try finely chopped capers instead of the anchovies and roughly chopped green olives for the sardines

Stuffed Eggplant with Lamb and Pine Nuts from the 'Jerusalem' Cookbook. #recipe