Ingredient of the month

It’s all about the aubergine this month! I love the deep rich colour and it can be cooked and presented in so many ways. Definitely not as boring as I used to think. As children we all at some point had these thoughts:

The Aubergine –  slimey, wet, dull and bland/tasteless…..

I’m hoping I can change your mind if you haven’t already!

Smoke it, grill it, stir fry it, roast it, stuff it or even layer it. I’m loving using it to create depth in gluten free dishes. For me it’s always been THE notorious winter vegetable adding warmth and depth to curries but this month I have managed to make it the cornerstone of my summer cooking.

The usual Indian curries to the more modern version ‘Oro’ or ‘Baigan Bharta’ or my favourite the masala stuffed baby aubergines are the normal GO TO….

BUT I put my twist on the classic bruschetta this week to keep things interesting. Gluten free and packed full of flavour this Italian inspired Breadless Aubergine Bruschetta with an Indian twist was tasty and elegant. The toasted lentils mixed into the tomato and chilli mix added a welcome crunch to the textures of this dish.

Top It

Summer Spiced Lentil and Tomato Bruchetta Topping

Light, fresh and healthy it delivered that outdoorsy summer feel which we all seek when the weathers heating up. Serve with salad to create a meal or serve as a mini starter. THIS is what you will all be talking about, dreaming about and still licking your lips for. Top a grilled aubergine with whatever you fancy to make it your own…

Gluten Free & Healthy Spicy Aubergine Bruschetta

Stuff it & Wrap It

Another great use it to wrap a filling inside. Spiced mince chicken & spinach wrapped with a thinley sliced grilled aubergine. These mini parcels are delicious….great things do come in small packages!

Stuffed Egg Plant parcels

Stack It

I surprised myself with the creation of an aubergine and mozzarella layer this month, Italian inspired dish, vegetarian and gluten free:

Aubergine and Mozarella Stack

Stirfry It

Not the healthiest but still a favourite for the boys this month is my version of sea spiced aubergines. The Indo-Chinese version is actually soooo tasty and served with a simple vegetarian stir fried Singapore rice noodle dish. For those who are looking for something a little more hearty and filling.

Sea Spiced Aubergine wih Singapore Noodles

So that’s my ingredient of the month – The Aubergine or also known as Eggplant. Healthy, full of fibre, antioxidants and vitamins and vegetarian. You don’t always need to add meat or fish to a meal, showcase the vegetables for a change.

From Suni’s Kitchen to the dining table!

Enjoy cooking with aubergines this summer, tell me about what you made, where you ate and whether you enjoyed it. 

 

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I'm a socialite who is a passionate homecook, I want people to taste the flavours that I taste & see the beauty in food.

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