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Eggplant Recipes

Chargrilled eggplant with yoghurt sauce Chargrilled eggplant with yoghurt sauce Gluten-free vegetarian eggplant katsu Baked lamb with lentil and eggplant salad Lamb and eggplant pastry pizzas BBQ lamb with zucchini and eggplant salad, check this for the best eggplant recipes:

Baked lamb with lentil and eggplant salad

Image credit: Nigel Lough – taste.com.au

Ingredients

  • 1.2kg boned and rolled lamb forequarter (see note)
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon dried chilli flakes
  • 1 1/2 teaspoons sumac
  • 2 medium eggplant, cut into thin wedges
  • 4 baby cucumbers, halved, thinly sliced lengthways
  • 3 green onions, thinly sliced
  • 2 x 420g cans lentils, drained, rinsed
  • 2 tablespoons red wine vinegar
  • 2/3 cup fresh coriander sprigs

Tomato chilli sauce

  • 1 tablespoon extra virgin olive oil
  • 1 brown onion, finely chopped
  • 3 garlic cloves, crushed
  • 2 fresh long red chillies, thinly sliced
  • 410g can crushed tomatoes
  • 2 teaspoons caster sugar
  • 1 tablespoon pomegranate molasses

Method

  • Step 1
    Preheat oven to 200C/180C fan-forced. Line a small baking tray and a large baking tray with baking paper.
  • Step 2
    Place lamb on small prepared tray. Drizzle with 2 tablespoons oil. Sprinkle with cumin, coriander, chilli flakes and 1/2 teaspoon sumac. Season with salt and pepper. Rub to coat. Heat a frying pan over medium-high heat. Add lamb to pan. Cook for 1 minute on each side or until browned all over. Return to tray. Bake for 1 hour for medium or until cooked to your liking. Remove from oven. Cover loosely with foil. Stand for 15 minutes. Slice.
  • Step 3
    Meanwhile, place eggplant on large prepared tray. Drizzle with 2 tablespoons oil. Season with salt and pepper. Bake for 30 minutes or until golden and tender.
  • Step 4
    Place eggplant, cucumber, onion, lentils, vinegar, remaining sumac and remaining oil in a large bowl. Season with salt and pepper. Toss gently to combine.
  • Step 5
    Make Tomato chilli sauce: Heat oil in a small saucepan over medium-high heat. Add onion, garlic and fresh chilli. Cook, stirring occasionally, for 5 minutes or until onion has softened. Add tomatoes, 1/4 cup water, sugar and molasses. Bring to the boil. Reduce heat. Simmer for 5 to 7 minutes or until mixture has thickened. Transfer to a small serving bowl.
  • Step 6
    Sprinkle eggplant salad with coriander sprigs. Serve lamb with tomato chilli sauce and eggplant salad.

Chargrilled eggplant with yoghurt sauce

Image Source: taste.com.au

Ingredients

  • 2 (about 300g each) eggplants, cut into 1cm-thick slices
  • 1/2 cup (140g) natural yoghurt
  • 2 tbs tahini
  • 1/4 cup (60ml) lemon juice
  • 1 small garlic clove, crushed
  • 1 tbs pistachio dukkah
  • 1/4 cup pomegranate seeds
  • 1/4 cup mint leaves

Method

  • Step 1
    Heat a barbecue grill or chargrill on medium-high. Spray both sides of the eggplant slices with olive oil spray. Cook, in 2 batches, for 2-3 mins each side or until tender and charred. Transfer to a plate. Set aside to cool slightly.
  • Step 2
    Whisk the yoghurt, tahini, lemon juice and garlic in a small bowl until combined. Season with salt.
  • Step 3
    Arrange the eggplant on a serving platter. Top with spoonfuls of the yoghurt sauce. Sprinkle with dukkah, pomegranate seeds and mint leaves.

Gluten-free vegetarian eggplant katsu

Image credit: Guy Bailey – taste.com.au

Ingredients

  • 2 medium eggplant, cut lengthways into 1cm-thick slices
  • 2 teaspoons sea salt flakes
  • 2 cups quinoa flakes
  • 2 tablespoons sesame seeds
  • 2 teaspoons gluten-free garlic powder
  • 1/3 cup rice flour
  • 2 eggs
  • Vegetable oil, for shallow-frying
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon caster sugar
  • 1/4 small green cabbage, finely shredded
  • 1/4 small red cabbage, finely shredded
  • 2 green onions, thinly sliced diagonally, plus extra to serve
  • Cooked medium-grain white rice, to serve

Curry sauce

  • 2 teaspoons vegetable oil
  • 1 small brown onion, finely chopped
  • 4 garlic cloves, crushed
  • 1 tablespoon gluten-free curry powder
  • 1 tablespoon gluten-free corn flour
  • 1 1/2 cups Massel vegetable liquid stock
  • 2 tablespoons gluten-free tamari
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons caster sugar

Method

  • Step 1
    Place eggplant, in a single layer, on 2 baking trays. Sprinkle with sea salt. Set aside for 20 minutes.
  • Step 2
    Meanwhile, make Curry Sauce: Heat oil in a small saucepan over medium-high heat. Add onion. Cook, stirring occasionally, for 5 minutes or until softened. Add garlic and curry powder. Cook for 1 minute or until fragrant. Stir in corn flour. Gradually add stock, stirring constantly. Add tamari, vinegar and sugar. Bring to a simmer. Simmer for 5 to 10 minutes, stirring occasionally, or until slightly thickened. Cool for 5 minutes. Transfer to a small food processor. Process until smooth. Set aside and cover to keep warm.
  • Step 3
    Combine quinoa flakes, sesame seeds and garlic powder on a plate. Season with pepper. Place rice our on a separate plate. Whisk eggs with 1 tablespoon water in a shallow bowl.
  • Step 4
    Preheat oven to 220C/200C fan-forced. Using paper towel, wipe off any excess salt from eggplant and pat dry. One by one, coat eggplant slices in our, shaking off excess. Dip in egg and coat in quinoa mixture, pressing to secure. Return to trays.
  • Step 5
    Add enough oil to a large, deep frying pan to come 1cm up side of pan. Heat over medium heat. Cook eggplant, in 2 batches, for 2 to 3 minutes each side or until golden. Return to trays. Bake for 10 to 15 minutes or until tender.
  • Step 6
    Place vinegar and sugar in a large bowl. Stir until sugar dissolves. Add cabbage and green onion. Toss to combine. Serve eggplant with rice and cabbage mixture, sprinkled with extra green onion and drizzled with sauce.

Chargrilled eggplant with yoghurt sauce

Image Source: taste.com.au

Ingredients

  • 2 (about 300g each) eggplants, cut into 1cm-thick slices
  • 1/2 cup (140g) natural yoghurt
  • 2 tbs tahini
  • 1/4 cup (60ml) lemon juice
  • 1 small garlic clove, crushed
  • 1 tbs pistachio dukkah
  • 1/4 cup pomegranate seeds
  • 1/4 cup mint leaves

Method

  • Step 1
    Heat a barbecue grill or chargrill on medium-high. Spray both sides of the eggplant slices with olive oil spray. Cook, in 2 batches, for 2-3 mins each side or until tender and charred. Transfer to a plate. Set aside to cool slightly.
  • Step 2
    Whisk the yoghurt, tahini, lemon juice and garlic in a small bowl until combined. Season with salt.
  • Step 3
    Arrange the eggplant on a serving platter. Top with spoonfuls of the yoghurt sauce. Sprinkle with dukkah, pomegranate seeds and mint leaves.

BBQ lamb with zucchini and eggplant salad

Image credit: Steve Brown – taste.com.au

Ingredients

  • 1kg Coles Australian Lamb Butterflied Leg with Rosemary & Garlic
  • 1 tsp fennel seeds
  • 1 large eggplant, cut into 1cm-thick slices
  • 2 zucchini, thinly sliced lengthways
  • 1 tbs olive oil
  • 1 red onion, cut into thin wedges
  • 400g can chickpeas, rinsed, drained
  • 60g pkt Coles Australian Baby Rocket
  • 1 cup flat-leaf parsley leaves
  • 1 cup mint leaves
  • 100g marinated fetta, crumbled

Harissa yoghurt

  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp caraway seeds
  • 1/2 tsp ground cinnamon
  • 330g jar roasted peppers (capsicum), drained, coarsely chopped
  • 1 red chilli, seeded, chopped (optional)
  • 1 garlic clove, crushed
  • 1/3 cup (80ml) olive oil
  • 200g Greek-style yoghurt
  • 2 tbs lemon juice

Method

  • Step 1
    Preheat a covered barbecue on medium. Spray lamb with olive oil spray. Sprinkle with fennel seeds. Cook on the barbecue grill for 5 mins each side or until charred. Transfer to a roasting pan. Roast in covered barbecue using indirect heat for 20 mins for medium or until cooked to your liking. Cover with foil. Set aside for 10 mins to rest.
  • Step 2
    Brush eggplant and zucchini with oil. Season. Cook on grill for 3 mins each side or until lightly charred and tender. Set aside to cool slightly. Cook onion on grill for 1 min each side or until lightly charred.
  • Step 3
    To make harissa yoghurt, place cumin, coriander, caraway seeds and cinnamon in a small saucepan over medium heat. Cook, stirring, for 1 min or until aromatic. Place in a food processor. Add capsicum, chilli, if using, garlic and oil. Process until smooth. Season harissa. Combine yoghurt and lemon juice in a small bowl. Add harissa and use a skewer to marble.
  • Step 4
    Thickly slice lamb. Arrange eggplant, zucchini, onion, chickpeas, rocket, parsley, mint and fetta on a serving platter. Serve with the lamb and harissa yoghurt.

Lamb and eggplant pastry pizzas

Image credit: Ben Dearnley – taste.com.au

Ingredients

  • 2 sheets frozen puff pastry, just thawed
  • 2 (about 200g each) Coles Australian Lamb Backstraps
  • 3 tsp Moroccan seasoning
  • 1 tbs olive oil
  • 1 large eggplant, thinly sliced crossways
  • 2 zucchini, peeled into ribbons
  • 1/2 cup (140g) Greek-style yoghurt
  • 2 tbs lemon juice
  • 200g Coles Hommus Dip
  • 1/2 cup (80g) pomegranate seeds

Method

  • Step 1
    Preheat oven to 200°C. Line a baking tray with baking paper. Cut each pastry sheet in half crossways. Use a small sharp knife to score a 1cm border around the edge of each pastry rectangle (don’t cut all the way through). Use a fork to prick the pastry all over inside the border. Place on the lined tray. Bake for 20 mins or until the pastry is golden brown and puffed.
  • Step 2
    Meanwhile, combine the lamb, Moroccan seasoning and half the oil in a large bowl. Heat a barbecue grill or chargrill on medium-high. Cook the lamb for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thinly slice the lamb.
  • Step 3
    Brush the eggplant and zucchini with remaining oil. Cook the eggplant on the grill for 2 mins each side or until lightly charred and tender. Transfer to a plate. Cook the zucchini on the grill for 1 min each side or until just tender. Transfer to the plate with the eggplant.
  • Step 4
    Combine the yoghurt and lemon juice in a small bowl. Season.
  • Step 5
    Place the pastry rectangles on serving plates. Spread the bases with the dip. Top with the eggplant, zucchini, lamb and pomegranate seeds. Drizzle with the yoghurt mixture.

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