Aubergine stew | Vegetables recipes | Jamie Oliver recipes (2024)

FAQs

How to cook aubergine Jamie Oliver? ›

Method. Prick the aubergines, then carefully blacken them over a direct flame on the hob (or under the grill), turning with tongs until soft inside.

Spread out the aubergine in a roasting tin or on a baking sheet (you may need to use two) and drizzle with the oil. Turn the pieces over with your hands and season. Roast for 15-20 mins, turning the slices halfway through cooking, or until they are dark golden on the outside and soft inside.

This is a wonderful dish on its own, but is great as a side dish. It can be used in much the same way as you would with ratatouille, or with pasta, rice, cous cous, quinoa, roasted meats and fowl, crispy skinned roast duck, and oily fish like sardines, tuna, salmon and the like.

Today, eggplants are bred not to have that kind of bitterness," Jenkins explains. She does call out one outlier though. "The only exception is when you deep fry it. I tend to soak the slices in a bowl of water with a couple of tablespoon of salt for about 30-45 minutes.

Eggplant is about 80 to 90 percent water, so when you put them in the oven they need space to evaporate all that water and caramelize properly," says Covarrubias. Give them a toss halfway through the cooking process to make sure they're cooked evenly, too.

Aubergines have the reputation of being tricky. Overcook them and they can turn to tasteless mush, undercook them and they can be rubbery and tough.

An aubergine is a plant that grows large, dark purple fruits. If you live in North America, you probably call aubergines "eggplants."

Caponata (Sicilian: capunata) is a Sicilian dish consisting of chopped fried eggplant/aubergine and other vegetables, seasoned with olive oil, tomato sauce, celery, olives, and capers, in an agrodolce sauce.

From the Spanish "caponada", the word "caponata" derives from "capone", the name given in some parts of Sicily to the lampuga, a fish prized by the aristocracy that was seasoned with sweet and sour sauce. The people, unable to afford the expensive fish, replaced it with the cheaper aubergines and kept the tasty sauce.

Great at soaking up flavours, aubergine works well in stews, salads and curries. Try them baked, grilled or barbecued as a veggie main or in side dishes. If you enjoy our aubergine recipes, why not try some of our delicious vegetarian recipes, freezable vegetarian recipes and Mediterranean recipes.

How do you prepare and cook aubergines? ›

Peel the aubergine, if desired, and cut to size.

Cut it into 3/4-inch cubes. Toss the cubes with garlic, olive oil, salt, and black pepper. Once all the cubes are covered, place into the pan. Bake your aubergine whole.

Eggplants are known to absorb a lot of fat while cooking. A useful tip to prevent sogginess and greasiness is to salt sliced or diced eggplant and let it sit for an hour. This helps to draw out moisture.