I cook 2 whole aubergines (slash skins first)for c 20 minutes in the oven so they´re basically cooked through. Then I slice them and fry off in a (hopefully griddle) pan till properly cooked through.

Mix a small pot plain yoghurt in a bowl with fresh chopped mint and crushed garlic.

Put aubergines on serving dish, dribble over yoghurt mixture and serve with nice bread for lunch or as side salad for BBQs etc.

Yummy.

Today I've cubed aubergine, peppers and cut up chunks of onion. Good squeeze of lemon and mixed it up in olive oil and thyme (its what we had in!) roasted in oven at 200C for about 20mins (just to where it was starting to catch). Then have put in fridge and called it aubergine and pepper salad.

We are having it with tabouleh and cold sausages.

Mine is a variant on hummus, tho instead of chickpeas you use roasted aubs.

2 Aubergines,
1 clove garlic chopped,
juice 1 lemon
olive oil.

Bake aubs at 200 in oven 45 mins, then peel off their skins and put the mush into a food processor. Add garlic, lemon and olive oil. Whizz up in foodpro.

It's called Muttabel in Saudi Arabia and I used to eat it a lot there after my midday swim with bread and salad.

I think we've got that Ottolenghi book somewhere so will look at that.

Mmmmmm - the others look tasty too so will give them a try at some point as well. Thanks.

there's a cool simon hopkinson recipe with a peanut topping for aubergines. I can post if you like

Also Ottlenghi book has lush burnt aubergine soup, and a fantastic roast butternut squash with aubergine sauce, and another roast aubergine with saffron yogurt sauce.

If interested let me know I can find the recieps for you

(and any spare are delicious served with lots and lots of vinegar...kind of like healthy potato fritters.....)

<snogs Bella back>

Batter, you say...<drools>

I loved these, made at school 'Greek Stuffed Aubeigines'
1 med Aubeigine
1/2 tbsp corn or sumflower oil
1 tbsp water
1/2 onion chopped
1 clove garlic crushed
1/2 tsp ground cumin/curry powder
3oz cooked meat or fish (we used bacon)
2oz brown rice cooked
1 egg beaten
1/2 tbsp chopped fresh parsley
1/4 tsp salt
ground black pepper
1/2 oz flaked almonds
1oz cheese

Preheat oven to 180 degrees. Half aubergines lengthways, scoop out flesh leaving the shells intact. Blanch or steam shells for two mins, drain. Chop aubergine flesh and cook with oil, water, onion and garlic for five min. Add cumin or curry powder and cook for a further one min. Mix in meat or fish, rice,egg,parsley and seasoning and pile into aubergine shells. Put on a nonstick or greased baking tray, cover with foil and bake for thirty mins. Remove foil sprinkle with almonds and cheese and continue to cook for a further fifteen mins.

A variation on the parmigiana- if you don't care about calories....
Fry the aubergine slices (quite thickly sliced) in an egg batter mixture first....
T'is gorge.

Reality beat me to it... < gives her a snog anyway >