Which variety? We find the best aubergines to use for this dish are the fat, round, Italian aubergines, but it will also work brilliantly with the stripy purple variety or your standard aubergine. Transfer the leeks to a large bowl and add the rest of the filling ingredients. Mix well and leave to cool for 20 minutes. Scatter the radishes over the frittata, distributing them evenly. Place the pan under the grill (making sure the handle is not under the grill if it is plastic) and heat for 3-5 minutes until golden. Clients for recipe development work include Tio Pepe, Sarsons, Bonne Maman, MacSween, Strong Roots and Peter’s Yard. Aubergine in a stew is a wonderful thing. Here, Antonio Carluccio’s caponata brings out the vegetable’s naturally meatiness – it’s paired with its favourite Mediterranean bedfellows, onions and tomatoes and is brought to life with capers, olives and white wine vinegar. Enjoy room temperature or cold for optimum flavour.

There will be exciting news coming from Elly regarding her brand and future projects in the coming months and she looks forward to sharing her future successes with all those that have got her where she is today.Which variety? Try classic globe aubergine here – the longer the better – so you can fit more in your griddle pan (although you will still need to cook in batches). This recipe was developed by Vivek Singh as part of his 20th anniversary celebration meal – and it’s a marvel. The sweet peanuts compliment the bitter savouriness of the aubergines perfectly and the tamarind paste adds delightful sourness. It’s a wonderful side dish or a vegan main and it’s something you may not have tried before.

Meanwhile, heat the oil in a large pan over a medium heat. Add the onion, garlic and a pinch of sea salt and cook for 5 minutes until slightly softened, stirring occasionally.

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Which variety? We like Italian round aubergines here, see suppliers below, but globe aubergines also make for a killer parmigiana. In South Asia, you’ll find both longer thinner aubergines alongside mini ‘baby aubergines’ which are often stuffed in Indian cooking. In Thailand, aubergines can be even tinier still – you can find these in many Asian supermarkets – what’s more, they resemble mini watermelons, what’s not to love? In a nutshell then, we are talking about 5 main types of aubergine: classic globe aubergines (purple, striped and white), fat round aubergines, long thing aubergines, baby aubergines, and Thai aubergines. What different ways can aubergine be cooked? This teriyaki aubergine traybake makes an easy, healthy midweek dinner, with very little washing up involved. Adjust the heat according to taste! Excited yet? Take a dive into our best-ever aubergine recipes and discover the possibilities for yourself.. 21 best aubergine recipes and the aubergine to use for it… Return the dish or tin to the oven and set a timer for 15 minutes. When the time is up, stir the contents to make sure all sides of the aubergine cubes are roasting. Set the timer again for another 15 minutes and return to the oven.