Autumn is the perfect time for recipes with aubergine. This vegetable can be a delicious addition to your autumn meals, from a warm lasagne to a refreshing dip. And did you know that you can also make healthy chips from aubergine? Be sure to try out these recipes!
Aubergine Parmigiana
If you have never eaten Aubergine Parmigiana, now is the time to do so! This vegetarian lasagne is an absolute favourite.
What you need:
- 5 aubergines
- 2 cans of diced tomatoes
- 3 garlic cloves
- bottle of olive oil
- fresh basil
- 2 large balls of mozzarella
- 200 grams of parmesan cheese
- 1 onion
- 1 teaspoon sugar
- small can of tomato puree
- pepper
- salt
Preheat the oven to 200 degrees. Cut the aubergines lengthwise into thin slices (about 0.5 cm thick) and place the slices in a colander. Leave the slices to drain for half an hour and then pat dry with kitchen roll. Sprinkle generously with salt. Chop the onion and fry it in a generous splash of olive oil. Add the garlic cloves and the tomato puree. Let it simmer for a while and then add the diced tomatoes, the sugar and 100 ml of water. Flavour the sauce with salt and pepper. Leave the tomato sauce to thicken for a little while. Take a large handful of basil and finely chop it over the sauce. Then turn off the heat and leave the sauce to cool. Take another pan and pour in a generous layer of olive oil. Fry the aubergines in it until brown. Drain the fried aubergine slices and pat them dry with kitchen roll. Then take a lasagne dish and arrange the tomato sauce, mozzarella and aubergine in different layers. Stack until the aubergine is finished and finish with a layer of tomato sauce and some parmesan cheese. Put the lasagne in the oven for 30 minutes. The Aubergine Parmigiana is ready when the top has a nice brown crust. Bon appétit!
Aubergine dip
Make your family gathering complete with this aubergine dip. Perfect for on flatbread, but also delicious for dipping with vegetables such as cucumber and sweet pepper.
What do you need?
- 3 aubergines
- 1 onion
- 2 cloves of garlic
- 50 grams of feta cheese
- olive oil
- 1 lemon
- fresh parsley
Preheat the oven to 230 degrees. Prick holes in the aubergines with a fork and place them in the oven. Roast the aubergines for about 30 minutes until the inside is soft. Then remove from the oven and leave them to cool. Cut the aubergines in half lengthwise and scoop out the flesh. Mix the flesh with the juice of one lemon, one finely chopped onion, two cloves of garlic and the feta in a food processor until it becomes a coarse paste. Add a few drops of olive oil until you have the desired thickness. Season the mixture with salt and pepper. Sprinkle the dip with some feta crumbles and some finely chopped parsley. Place the dip in the fridge for a while before serving.
Aubergine crisps
Fancy a healthy snack? Try this easy recipe for aubergine crisps.
What you need:
- 2 aubergines
- baking spray
- salt and pepper
- thyme
- oregano
- paprika
- garlic powder
Preheat the oven to 175 degrees. Cut the aubergine widthways into very thin slices of about 1 millimetre. Lay the slices next to each other on a piece of kitchen roll and pat them dry after about 15 minutes. Then place a sheet of baking paper on a baking tray and lay the aubergine slices on it. Spray the aubergines with a little baking spray and sprinkle with salt and pepper. You can give the crisps extra flavour by also sprinkling thyme, oregano, paprika or garlic powder on them. Place the baking tray with the aubergines in the oven. As soon as the slices are golden brown on top, turn them over. When the underside is also golden brown, you can remove the aubergine slices from the oven. Leave the slices to cool well before serving, as they are still nice and crispy. Tip: dip the crisps in hummer, tzatziki or ketchup!