Versatile Veggies Part 1 – Roasted Aubergine

I’ve decided to do a series of posts to show you just how versatile one humble veggie can be and how many different ways you can make it a meal.

Aubergines, or eggplants, are up first and I love mine roasted. Below I will show you three different versions and how you can enjoy them. All three are roasted with coconut oil, salt and pepper.

First up you can slice them into thin discs and roast until brown and crisp.

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Secondly, you can halve and score them (make criss-cross incisons in the flesh) with a dash of paprika

Last but not least, whole roasted (with the skin pierced a number of times)

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I love the eggplant crisps as you would fries, but as a healthier savoury snack, they are also perfect for dipping in hummus.

The whole/halve versions I get more adventurous with and below I will share some previous versions I put together.

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Below is half an aubergine roasted and stuffed with sautéed onions, garlic and mushrooms mixed with quinoa, tahini, rocket and pomegranate. 601

Next is a real – “what have I got in the fridge?” lunch. I had some leftover lentil, bean and purple quinoa salads (see a recipe for the likes here), butterbean hummus, kale and cherry tomatoes.

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My fridge was really empty on this  particular day so the aubergine was the stand alone flavour hero and I just enhanced it with a mixture of fresh herbs, tahini and pomegranate seeds. 
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You can also find baby eggplants like these ones below, which I stuffed with goats cheese, cranberry and roasted squash inside – again leftovers from a previous meal (see here) and served on some greens with asparagus and tamari mushrooms. 

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All in all, you can see how one simple vegetable can be transformed into a multitude of dishes and customised to your own taste buds. Happy experimenting!

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