For 2 - slice 2 medium aubergines, any way, and put onto roasting tray brushed with olive oil.

How To Cook Eggplant.

This is one of the simplest, and in my opinion, most delicious ways to cook eggplant. Heat oil in a heavy-based saucepan, add the onions and garlic and cook until they begin to colour. Add the chillies, coriander and cumin seeds. Get tips for choosing, preparing, and cooking eggplant. To make this dish vegan, substitute the honey for maple syrup. Thinly slice 1 lemon. Cooking for my baby is a blog of homemade baby food recipes.As a young mum, who love to cook, I have decided to share all my baby food recipes (baby purees, baby fruit purees, baby soups…) and also little bit of tips and advices . Roast for 15-20 mins, or until tender. Baked eggplant is a classic, healthy dish that is very easy to prepare in its most basic form. The trick to cooking aubergines is to break down these air pockets to stop the aubergine from sapping up to much oil. Rinse eggplants well, then firmly squeeze out moisture and pat dry with paper towels. Step 2. Tip in tomatoes and sugar, cover and gently cook for 40 mins, until aubergines are tender. If you wish, you can roast the baby eggplant up to 24 hours before you cook it with the sauce. I actually opened a cook book last night - after all the threads re cooking, I dug out my Nigel Slater, and made an aubergine dish. Instructions Wash the eggplant and cut them into halves. Sprinkle with the Moroccan seasoning and drizzle with olive oil. Add salt to open fleshy side. Recipe: Baked Za’atar Eggplant Fries with Lemon Tahini Dip 2. I was shopping for a quick few things at my favourite grocer (EZee Mart in Garneau) and in his fridge, I found these perfect baby aubergines.Baby aubergines go off very quickly, so I literally bought these, raced home, and made this curry today. When the seeds give off a nutty aroma, toss in the whole aubergines, coating them in the onion and spices. In a large bowl, toss the eggplant with about 2 tablespoons olive oil (enough to generously coat the eggplant), 2 minced garlic cloves, salt, pepper, (red pepper flakes also if you wish), and 4 to 6 large mint leaves, coarsely chopped; let stand to marinate for about 30 minutes. NYT Cooking is a subscription service of The New York Times. Really easy, and must taste good, as DH had 2nd helpings - and he always claims not to like aubergine! 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