Indian Aubergine Salad

An unusual, lovely way to cook aubergines. The salad can be served hot or cold and will keep in the fridge for 2-3 days. We like it with dahl and/or cauliflower & potato curry. Alternatively, serve with chapattis, dairy-free raita (use plain soya yoghurt and add the usual grated cucumber and cumin powder) and tempeh rashers.

Aubergine, Tomato & Chickpea Stew with Quinoa Pilaf for Caterers

A classic with a bit of a twist - the Quinoa Pilaf is simple but very good, although it goes well with brown rice, as pictured below. We also include more several serving suggestions to enhance the recipe's flavours and presentation. The stew is even nicer if made the day before.


Vegetable Tempura

Tempura is a delicious Japanese-style treat

This lovely dish is light and tasty. Once you have the batter made it's quick, especially if you have a deep-fat fryer. However, a deep saucepan or deep wok will also do the trick. Just make sure you get the oil hot enough before adding the battered vegetables - and drain well on kitchen paper. Make the dip in advance so you can get everything to the table quickly.

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Aubergine Towers & Roast Tomato Sauce

A nice dish for a special occasion. It is made in several stages, none of which are difficult - most of the cooking time takes place in the oven, leaving you free to do other things (bar the occasional oven check!). The sauce ingredients and main course ingredients will be ready at roughly the same time – all you need to do is quickly blend the sauce and serve it with the aubergine towers.


Smoky Aubergine & Pepper Dip

Lovely, lovely – smooth, aromatic and with a divine roast and smoky flavour… . While the vegetables are baking you can just set the alarm and be doing other things – or put your feet up! Blending the cooked ingredients is a piece of cake.

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Chickpea And Apricot Cous Cous

Adding something fruity to a savoury dish is a great way to bring out the flavours in this lovely dish. Try serving with a good dollop of plain dairy-free yoghurt also.

Gluten-free option: replace with quinoa. For 4 people, use 1 cup of quinoa cooked in one and a half cups of liquid.

Aubergine Boats

Aubergine Boats make for a succulent meal. Particularly nice served with our special cous cous or   quinoa  recipes - or a creamy potato salad

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