Aubergines and courgettes?

[Annette&Bert]

Hi everyone, I eat a lot of veg, have done all my life, however, apart from when I add these two to my Ratatouille, I have no idea what to make with them that would be delicious, any recipes much appreciated?

 

[Leadinglights]

You can use both in things like mousaka or in lasagne instead of pasta. Aubergine in curries works well.
Courgettes are good just cooked in butter with chopped herbs or added to pasta sauce with mince and other veg.
Courgette and brie soup.

 

[Lucyr]

Roast them with other veg?

 

[Robin]

Courgettes: I cut them into matchsticks and stir fry them with whatever green veg I’ve got hanging around in the fridge at the end of the week, usually pak choi and broccoli, then put a teaspoon of mayo over them and plonk a bit of grilled salmon or other fish on top.
Aubergine: Because cubed aubergine has a sort of meaty texture, I add it to curries etc to eke out any last bits of the weekend roast that I’m stretching into another meal.

 

[Martin.A]

We grate courgette into a Bolognese and also include it in a roasted veg mix.

We also have a made-up recipe where we chop an onion and some peppers, fry them gently in olive oil to soften them, then add a tomato & basil sauce, courgette (sliced then quartered) and baby button mushrooms. Simmer for 20 minutes then serve with a half portion of pasta (red lentil pasta in my case). We call it a Pasta Mish Mash and I average 5.9 post-prandial, so it tends to feature a lot in my diet.

 

[helli]

This is one of my standard (lower carb) aubergine recipes https://www.olivemagazine.com/recipes/quick-and-easy/coconut-and-peanut-aubergine-curry/
I also make aubergine "meatballs". There are a few recipes to chose from. They are usually coated in breadcrumbs but I am sure you could use grated parmesan instead. I serve mine with tomato sauce (a can of tomatoes, fried onion and fresh basil) and zoodles - spiralled courgettes.
Abergine bahn mi is another of our favs. Maybe you can replace the baguette with something lower carb ... or even serve all the other bits in a bowl.
Then there is aubergine parmigiana.

I find I get the best flavour out of courgettes when I griddle them - slice and dry fry until they start to char.
I use these in quiches and frittatas. A good combination is griddled courgette, feta and smoked salmon.
And "faux-bonara" - griddled courgettes, fried mushrooms, crme fraiche, parmesan and lots of freshly grated pepper. Serve this with pasta - the red lentil stuff works well.

 

[PattiEvans]

Ohh not heard of the Bahn Mi before, but it sounds lovely Helli

I make Aubergine Parmigiana - there are lots of recipes online, basically slices of fried aubergine alternated with tomato sauce, topped with Mozzarella cheese and grated parmesan.

Use long strips of courgette as courgetti spaghetti, fried in butter and topped with any kind of ragu.

Aubergine Imam Bayaldi (Turkish veggie stuffed Aubergine) is a favourite in this house after we had it in a well-regarded local restaurant.

Aubergine with Almond sauce is simple and delicious. Prick a large aubergine all over, brush it with oil, roast whole for 45 - 60 minutes then cut it in half. The sauce is bread soaked in milk and blanched almonds whizzed up in a food processor. You can add a small chilli deseeded and finely chopped if you like some spice.

Google "Sabrina Ghayour - Aubergine Recipes" and you'll find lots easy tasty recipes. Same with Yotam Ottolenghi. I made his aubergine and green lentil stew last week, serves 4 and improves overnight.

 

[AllThings]

Hi @Annette&Bertie,
As others have said, aubergines are great in curries. Here’s a recipe I have been using https://www.bbcgoodfood.com/recipes/roasted-aubergine-tomato-curry. One time, I added chickpeas and that was tasty. I served it with cauliflower rice or on its own.

 

[helli]

Ohh not heard of the Bahn Mi before, but it sounds lovely Helli

i think it’s a Vietnamese dish with the baguette from the French influence.
I don’t think the recipe I use is very traditional - I have never seen avocados in Vietnamese cookery - but it tastes good.
The same filling also works well in baos (steamed Korean buns).

 

[PattiEvans]

I love Baos. I love Thai cookery, but know little about Vietnames food. I have travelled widely but when I was travelling the world there was a war on there. The world is huge and there are so many places to visit. I really think we are so lucky in the UK that we can now taste and appreciate foods from all over the world.

 

[Annette&Bert]

OOOOH! Some wonderful ideas folks, thank you so much, I shall be trying sone if these out.

 

[Annette&Bert]

I got an online Holland and Barrett delivery this morning which also had low carb/low sugar jars of sauces to use for my veg, chicken etc. I am sure these with the addition of cheese, will make lovely meals. Thank you all for the lovely recipe suggestions ❤️