In a recurring sketch from the hit Asian comedy show, Goodness Gracious Me, a mother critiques various restaurant dishes, with the retort “I can make it at home with a small aubergine”. In recent years, my mum has adopted this as her own culinary mantra and the aubergine has become a frequent guest at our dining table. Supporting their argument for an aubergine’s versatility, here are five different ways of cooking this multifaceted vegetable, from five different countries.
THE INDIAN AUBERGINE
Inspired by a Madhur Jaffrey recipe, this classic dish is easy and quick to make.
- Cut the aubergines into quarters lengthwise and wedges crosswise.
- Mix turmeric, salt and cayenne pepper and sprinkle over aubergines.
- Either fry in hot vegetable oil or alternatively roast in olive oil. Serve with yoghurt and lemons.
THE MIDDLE EASTERN AUBERGINE
This favourite of my mum’s is a Yotam Ottolenghi recipe.
- Cut half the aubergine lengthways and score a crisscross over its cut side. Brush with olive oil and dust with salt and black pepper.
- Roast on a baking tray for 45 minutes, until the aubergines are golden brown.
- Fry thinly sliced onions, cumin, chili and sumac.
- Just before you turn off the heat, add feta, broken into large chunks. Cut the skin and pith off some lemons, before chopping the flesh and discarding any seeds.
- Put this in a bowl and add some extra chilli and crushed garlic. Finally spoon the onions and the lemony sauce over the cooked aubergines.
THE NORTH AFRICAN AUBERGINE
Chermoula is a spice paste, which can be used as a rub, seasoning or base to flavour many dishes. This method transforms your aubergine into a sweet and sour chutney-like creation.
- Sauté your cubed aubergines in olive oil until golden brown. Add salt and continue until the aubergine is fully browned. Then remove the aubergine from the pan and set aside.
- On a low heat, add onions to the saucepan and cook until caramelised. Then add garlic paste (crushed cloves with some salt), cumin, cinnamon and paprika and stir. Add thin strips of red pepper and continue to sauté until the vegetables soften.
- Add golden raisins and chopped tomatoes. Cook for a few more minutes before adding red wine vinegar, sugar and honey to the mix. Increase the temperature and quickly stir-fry and then reduce to a low temperature and use a potato masher to lightly mash the mixture.
- Finally stir in the cooked aubergine and continue to cook on a low heat. Serve this winner warm with focaccia or toasted bread. This is ideal as part of a mezze style meal with friends.
THE MEDITERRANEAN AUBERGINE
This Nigella recipe requires minimal cooking but makes an impressive starter.
- Cut your aubergines into thin slices, brush both sides with oil and griddle, grill or barbeque until golden and tender.
- Crumble feta into a bowl and stir in red chili, mint, lemon juice and black pepper. Spoon the feta mixture onto the end third of each warm aubergine slice, and then carefully roll to make a stuffed bundle of yumminess.
THE CHINESE AUBERGINE
This traditional recipe came from one of my housemate’s grandparents.
- Slice your aubergine into large cubes.
- Microwave until they become very soft.
- Add chopped garlic to a frying pan with vegetable oil on a high heat. Add the aubergine and some oyster sauce and stir fry. Add a little pepper. Rich with flavour, this one is a great accompaniment to a noodle stir fry or egg fried rice.