What on earth to do with aubergines

Botanically classified as a berry, aubergines are part of the nightshade family, along with potatoes and tomatoes. Their substantial, almost meaty quality makes these bruisers brilliant in veggie and vegan feasts.

  Dippy whole roast  
Crank your oven to 200°C/Gas 6. Roast the aubergine whole for an hour, turning once or twice. If it’s not totally soft and squeezy (take care with bare hands) cook it a little longer. Slice the green hat off and blitz the whole thing in a blender with some ground cumin, paprika, chilli powder, lemon juice, olive oil and sea salt. Chill. Dip.

For a fast route to heaven, halve your aubergine before roasting. Slice through the green top and straight down to the bottom, so you have two pear-shaped pieces. Carve criss crosses into the white flesh. Rub in garlic, sea salt and olive oil. Roast till tender. Top with a dollop of spiced yogurt and herbs.

  Veggie burger secret   
Whizz a whole roasted aubergine (minus green hat) up with tinned chickpeas (a 50/50 mix) and a handful of breadcrumbs for lush veggie burgers. Add balsamic vinegar, garlic, rosemary, chopped black olives and lemon juice for an Italian slant. Or whack in chilli, cumin, paprika, mint and toasted nuts or dried fruit for a Moroccan twist.

  Aubergine sleeping bags  
Slice your aubergine lengthways into thin slices. Season and fry in a little oil till golden. Once cool, lay a few herbs and some fresh slices of mozzarella or crumbled feta over them. Roll up from one end. Secure with a toothpick and pop in a lunchbox or picnic basket.
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