Two easy, delicious, aubergine recipes.

One a Chinese vegetable dish; the other a starter or snack from Georgia—as in the country on the Black Sea, not the US state. My first time making a Georgian recipe.

(Thanks to Becca Wilson, one of our daughter Aisha’s oldest friends, for the Georgian suggestion!)

Aubergine & green pepper

in garlic sauce

For three to four people, as an accompaniment, or part of a sharing meal.

• Aubergines | 2
  The standard big purple ones you find in supermarkets
• Green pepper | 1
  You can also use red or yellow or orange—or even purple if you can find one
• Spring onions | 2
• Garlic | 3 large cloves
• Rapeseed oil | 3 tbsps
  Or other vegetable oil. Rapeseed is the one considered to be best for frying. It doesn’t oxidize into aldehydes when heated (high in monounsaturates), while at the same time is low in saturated fats).
• Soya sauce | 1 tbsp
• Sugar | ½ tsp
• Salt
• Pepper

• Pre-heat oven to 180ºC
• Aubergines
  Cut into bite-size pieces. Soak in salted water in a bowl for 10 to 15 minutes , weighed down with a plate and something heavy, like a smaller bowl full of water. Tip water from bowl, but don’t pat the aubergine dry—the pieces should remain wetted.
• Peppers, spring onions
  Cut into big chunks
• Garlic
  Chop finely

1. Mix the damp aubergine in a little of the oil—enough to coat all the pieces.
2. Roast the oiled aubergine in a roasting tin for 15 to 20 minutes—until soft when poked with a knife. Stir once for even browning.
3. Pour the rest of the oil into a hot wok (or large frying pan).
4. Fry the garlic over a medium heat until fragrant, being careful not to burn it.
5. Mix in the soya sauce, sugar, and pepper pieces.
6. When the pepper has begun to soften (but is still crunchy) add the spring onion and roasted aubergine pieces.
7. Season well and mix thoroughly. 

Ideal for serving with barbecued chicken, or other meat, or as part of a sharing meal with rice and other dishes.

Badrijani nigvzit

Aubergine with walnut paste filling

Quantities for four to six people as an appetizer 

• Aubergines | 2
  The standard big purple ones you find in supermarkets
• Walnuts | 1 cupful of kernels
  I’m lazy and usually buy ready-shelled walnuts in a packet
• Garlic | 2 cloves
• Ground Coriander | 1 tsp
• Dried chilli flakes | ½ tsp
• White wine vinegar | 1 tsp
• Fenugreek seeds | ¼ tsp
  Can be substituted with ground fenugreek—and either is optional
• Rapeseed oil | 2 or 3 tbsps
• Salt
• Pomegranate seeds | enough to garnish
  You can also use coriander leaves or spring onions

• Pre-heat oven to 200ºC
• Aubergines
  Cut lengthwise into 1cm slices
• Pomegranate seeds
  Cut open a pomegranate by running a sharp knife around its ‘equator’, deep enough to cut through the skin. Gently separate the two halves of the fruit. Hold a half in one hand, seeds towards your hand, with your fingers slightly open. Holding it over a bowl, bash the back of the fruit with a heavy spoon or similar until the seeds fall out. I find the wooden spoon suggested by most cooks is just not heavy enough for the job. I find one of my stone pestles is perfect.
• Coriander leaves, spring onions
  If you are going to use either or both these for garnish they should be chopped medium fine

1. In advance, even days before to let the flavour develop, grind together the walnuts, garlic, ground coriander, chilli flakes, fenugreek (if used), and vinegar, with a splash of water, in a chopper or food processor. Use enough water to give a smooth, but not watery, paste.  
2. Taste and add salt as required. The paste should be savoury and tangy. Keep it in the fridge until needed.
3. Put the aubergine slices in a roasting tin and brush both sides with oil
4. Roast until soft and nicely brown (about 15 minutes)
5. Let the aubergine slices cool a little, then spread a layer of the walnut paste on each and roll them up.
6. Arrange on a serving plate and scatter the pomegranate seeds over the top (or the coriander leaves or spring onions.