Get the latest Aubergine recipes from Group Recipes. http://www.grouprecipes.com/tag/aubergine Whack the aubergines on the BBQ whilst the coals are too hot for the rest of the food to handle and you get a beautiful smokey flavour http://www.grouprecipes.com/100186/roasted-aubergine-dip.html I have been wanting to make Dolma for a while now, it is an Eastern European way of hollowing and stuffing vegetables which have the typical appearance of looking rolled. Most cooks will stuff their chosen vegetable with cheese and meat, or cheese and fish. I decided to stuff mine with Orzo, a rice shaped pasta, sweet peppers, chili peppers, tomatoes, garlic and onions. Why not just use rice instead? Orzo has the most delicious flavor, that even the finest risotto rice cannot duplicate. I use this a lot in my pasta dishes and soups. Be sure to try it some time! Rolled Aubergine or Eggplant Dolma makes for an excellent appetizer or lunch. It is a little time consuming to make, but believe me the taste is well worth it. Rolled Aubergine or Eggplant Dolma makes for an excellent appetizer or lunch. It is a little time consuming to make, but believe me the taste is well worth it. http://www.grouprecipes.com/94294/rolled-aubergine--eggplant-dolma.html This dish is a great starter or a side dish. It takes a while to prepare but it tastes really nice. http://www.grouprecipes.com/90599/aubergine---eggplant-byurek.html The filling is related with the mousaka filling, for those who like that dish. (papoutsakia = little shoes) http://www.grouprecipes.com/76654/stuffed-aubergines-papoutsakia.html If you have ever been to an original Lebanese or Middle-eastern restaurant ,the meal will usually start with about 30 different salads , (I'm dead serious), before the main course. At least 6 of these will have Eggplant as their main ingredient . This is one of my favourites and very easy to make. It is also a staple by us but somehow I never get a chance to eat it at the table so I always keep a little on the side for myself afterwards. ENJOY http://www.grouprecipes.com/72092/ronnys-version-of-middle-eastern-eggplant-salad.html Dillicious and healthy can be added to tomatoe salad or eaten with pita bread and a sweet cup of tea .... http://www.grouprecipes.com/68205/makdous-stuffed-eggplant-pickle-in-olive-oil.html As much as I love cooking, there are a few days that I want to cook something quick and easy and what is easier than a pasta dish? I prepared Farfalle with Aubergines, peppers and Purslane Pesto in less than twenty minutes. http://www.grouprecipes.com/62111/farfalle-with-aubergines-peppers-and-purslane-pesto.html Superb pickles with any dish. http://www.grouprecipes.com/53747/aubergine-pickles.html A traditional Sicilian aubergine stew with a surprise ingredient. Can be served as a main course, side dish or starter. http://www.grouprecipes.com/47882/caponata.html There are so many versions of eggplant cream. Probably the most popular is ajvar which is a relish made principally from red bell peppers, with eggplant, garlic and chili pepper. My favourite eggplant cream is very simple and the best to eat when it is lukewarm. It is important that you cook the eggplant over fire while turning often, until evenly charred and soft all over, about 30 minutes. I do not have an old fashioned gas stove just an electric one, so there is no fire but I think it is much better to do it on top of the stove, than preparing in the oven. My mom always told me that one should only use wood spoons and stuff to prepare this cream, if not, it gets bitter. On the second day, if not already all is gone lukewarm, I add some mayonnaise to it, that makes it really silky and smooth. http://www.grouprecipes.com/42901/eggplant-cream.html