Aubergine Dip with Flatbreads

From: Veggie Feasts

Ingredients:

• 1 large aubergine
• 4 TBSP extra virgin olive oil
• 1 tsp ground cumin (I used cumin seeds)
• 150 ml (5 fl oz) Greek-style yoghurt
• 1 garlic clove, crushed
• 2 TBSP coriander
• 1 TBSP lemon juice (I used lime)
• 4 flour tortillas
• salt and black pepper

Directions:

1) Preheat the oven to 200 C and with the heat only coming from the top.
2) Cut the aubergine lengthways into 5 mm (1/4 inch) thick slices.







3) Mix 3 TBSP of the oil, cumin, salt and pepper.







4) Brush over the aubergine slices (don't dip, the aubergine will just suck up all the oil).
5) Cook in a preheated ridged griddle pan or under a preheated hot grill for 3-4 minutes.







6) Flip.
7) Cook for 3-4 min again.
8) Cool.








9) Chop finely.








10) Mix the aubergine with the yoghurt, garlic, coriander, lemon/lime juice, 1 TBSP oil, salt and pepper.











11) Cook the tortillas in a preheated griddle pan or under the preheated hot grill for 3 minutes. I like to add paprika.
12) Flip.
13) Remove after another 3-4 min.
13) Cook for 3 minutes again.

Aubergine (Eggplant) Goats' Cheese Gratin

From: Veggie Feasts

Ingredients:

• Spray oil
• 2 x 400 g (13 oz) cans chopped tomatoes
• 2 large garlic cloves, crushed
• 4 TBSP extra virgin olive oil
• 1 tsp caster sugar
• 2 TBSP chopped basil
• 2 aubergines (eggplants)
• 250 g (8 oz) soft goats' cheese, sliced or crumbled
• 50 g (2 oz) Parmesan cheese, freshly grated
• Salt and black pepper

Directions:

1) Lightly oil a 1.5 litre (2 1/2 pint) baking dish with spray oil.








2) Put the tomatoes, garlic, half the oil, sugar, basil and salt and pepper in a saucepan and bring to a boil.
3) Reduce heat and simmer for 30 minutes until reduced and thickened.
4) Preheat the oven to 200C/400F/Gas Mark 6





5) Cut each aubergine lengthways into 6 thin slices.
6) Season the remaining oil with salt and pepper.








7) Brush the aubergine slices with the seasoned oil (I used my hand).







8) Cook under a preheated hot grill for 3-4 minutes. (I did this while the oven was sill pre-heating)








9) Remove and flip and cook for another 3-4 minutes.









10) Arrange one-third of the aubergine slices, overlapping them slightly, in the base of the prepared dish.








11) Add one-third of the tomato sauce.








12) Add one-third of the goats' cheese and Parmesan cheese.
13) Repeat these layers, finishing with the 2 cheeses.
14) Bake for 30 minutes.

Aubergine (Eggplant) Toasties with Pesto

I've been going through this cookbook for a few weeks now

 That being said, I haven't gotten through that many, since each recipe is for 4-6 people or so and then it takes me a week to eat it...plus I can't help eating frozen pizza or going out either.

A few nights ago I made this!

 It turned out like this!

 Delicious....

1) Fry eggplant (aubergine) slices in oil with salt and pepper--you don't need a lot of oil since the eggplant will suck it all up anyway....

As you can see, the bottom one got most of the oil and left top right with very little...I need to get better at this if I'm going to eat this as much as I want to because of how good it is.

2) While they are frying you can toast the bread (it's supposed to be sourdough but I did not have any so I used the wheat that was in the freezer) and cut the tomato and mozzarella and get the pesto out.

3) Once the eggplant (aubergine) is done, put them on top of the toast and cover them with the pesto. Then add the tomato and mozzarella cheese and put in the oven (I just turn it on when I start cooking...since you're only broiling it the temp is not super important)

Enjoy!