The humble aubergine is so much more than a suggestive emoji. It's actually a surprisingly versatile vegetable, and aubergine recipes have long been underrated as healthy dinner ideas. If you're ...

Cut the aubergines in half lengthways, score their flesh with a small knife, then drizzle over half the quantity of olive oil. Put the aubergines on a baking sheet and bake them in a preheated 200°C ...

Imagine silky French sauces tinted with saffron and turmeric, speckled with dark mustard seeds, headily flavored with curry leaves and sometimes enriched with coconut milk instead of cream. Add ...

Aubergine is such a versatile veg and tastes delicious in this moutabal, grilled in a spiced tomato sauce or mixed with pasta, basil and pine nuts Rachel Allen's Aubergine Moutabal. Photo: Tonyn Gavin ...

Aubergines are one of my favourite vegetables. Available locally all year round, these veggies are extremely versatile. They are used in a number of cuisines around the world and take on flavour from ...

Donal's aubergine parmigiana is so easy to make and tastes wonderful. It's simpler than a lasagne and lighter, too. The tomato sauce can be doubled and frozen for another easy dinner. Each serving ...

The key to unlocking the best flavour of this in-season vegetable is in the preparation. Once you have this down, try these North African, Middle Eastern and Mediterranean-inspired recipes Rachel ...

Opt for a lighter Friday meal by exploring this recipe featuring Aubergine and Lentil Bobotie paired with a delightful Coconut Custard. Thank God it’s Friday! Fridays call for meals that are light yet ...

Ingredients for the Recipe** - 1 clove garlic - 1/2 onion - 400g tinned tomatoes - Oregano - Salt - 300g aubergine - 150g mozzarella - 50g Parmigiano Reggiano ...

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or ...

In 1974 I began to keep a kitchen diary, using a French agenda ménagère. The 51st diary is open on my desk. January has been a clear out month for me, 'culinarily' speaking. How do I have so many ...