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Something for vegetarian’s, baked aubergines


I’ve just come back from my local Saturday market, loads of great seasonal fruit and veg. Packed amongst the cabbages, carrots and onions are aubergines. The more I cook with them the more I like them. Recently I tried a variation of the aubergine curry that we mention way back in our Indian week. Seeing as they are in season and we haven’t mention a vegetarian dish for a while, I thought it was time for a suitable recipe.

This recipe, baked aubergines, calls for peeled tomatoes, onions, marjoram, pine nuts and of course aubergines. Also, added as a topping, is mozzarella. For dedicated vegetarians who want to avoid anything dairy then feel free to substitute it for something else.

The video features Chef Rachel Allen. The video quality is not brilliant but she does show everything you need to do.

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