Sweet Potato and Chickpea Stew

Ingredients 
2 cans 400ml tinned tomatoes
1 can coconut milk
2 large sweet potatoes
2 aubergines
1 bag of spinach
1 can 400g chickpeas
4 tbsp tomato puree
4 tsp turmeric
4 tsp cumin
1 tsp cayenne
4 cloves garlic
Salt and pepper to taste

Method
1. Cut sweet potato into chuncks and steam for 15 minutes - chop aubergine into bite size pieces
2. Put tomato puree, vinegar, garlic,spices and salt into a pot with some olive oil - heat for a minute until bubbling
3. Add tomatoes, coconut milk, aubergine, and sweet potato to the pot and heat until boiling.
4. Simmer for about 45 minutes, then add drained chickpeas and spinach - cook for a further 15 minutes.
5. Serve with brown rice or quinoa

Status
Should serve 4 - comes out well, and suitable for vegans.

Vegetable Koftas

Ingredients 

Koftas

1 aubergine, diced
2 carrots, diced
1 red pepper, diced
5 mushrooms,diced
50g cashews, finely chopped
20g dried cranberries, finely chopped
1 teaspoon cumin
1 teaspoon coriander
1/4 teaspoon chilli powder
100g philadelphia or grated paneer / queso blanco cheese
2 tablespoons gram flour
Sauce
1 onion
1 tomato pot (c.400ml tomato and onion sauce)
1 inch piece of ginger, crushed
2 garlic cloves, crushed
3 tablespoons cashews
1/2 teaspoon coriander
1/2 teaspoon garam masala
1/4 teaspoon turmeric
1/4 teaspoon fenugreek

45ml greek yogurt or philadelphia cheese

Method
1. Roast aubergine, carrots, pepper and mushrooms with a little oil
2. Blend cashews, cranberries and spices into a coarse blend
3. Add this mix to the roasted vegetables and fry briefly, before mixing with philadelphia / cheese and gram flour
4. Allow to cool - form into small balls (c.8), coat in gram flour, and bake in a hot oven 200C in a little oil, until golden brown
5. Blend all sauce ingredients (except yoghurt) into a smooth paste, and then cook for 5 minutes or so - add yoghurt then sufficient water to form a thick sauce, and season to taste.
6. Add koftas and cook for a further 2-3 minutes before serving.

Status

Made once - very tasty - few adjustments made to recipe, should improve it more next time!

Stuffed Aubergine Curry / Curried Aubergine Dip

Ingredients
2 medium aubergines
75g roasted peanuts (unsalted)
2 tablespoons sesame seeds
2 tablespoons maple syrup
1 tablespoon chopped fresh coriander
1 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1 clove crushed garlic

Method
1. Blend all ingredients (except aubergines!) in a food processor with a little water to make a paste.
2. Cut the aubergines into quarters lengthways, but do not cut through stem.
3. Divide the stuffing between the aubergines and spread over the inside cut surfaces before squeezing the quarters back together.
4. Heat some oil in a frying pan with a lid - add the aubergines and cook over a medium heat for 5 minutes, turning occasionally to brown all sides.
5. Add 100ml of water then cover the pan and simmer over a low heat for 20 minutes turning halfway through, until the aubergines are tender,
6. Eat hot as a curry or mash  up and chill as a dip.

Status
Made once - very nice - had to add more water at the simmering stage (actually used white wine).

Baked Aubergines and Tomatoes

Ingredients
3-4 tablespoons olive oil
2 garlic cloves, crushed
2 large aubergines
100g Mozzarella cheese, sliced thinly
200g tomato sauce
50g grated cheese

Method
1. Heat 2 tablespoons of olive oil in a large frying pan - add the garlic and saute for 30 seconds.
2. Slice the aubergines lengthwise - add the slices to the pan and cook in the oil for 3-5 minutes on each side, until tender.
3. Remove the aubergines and drain on absorbent kitchen paper.
4. Place a layer of aubergine slices in a shallow ovenproof dish - cover the aubergines with a layer of Mozzarella then pour over a third of the tomato sauce - continue layering in the same order, finishing with a layer of tomato sauce on top.
5. Generously sprinkle with grated cheese, then bake in a preheated oven at 200C for 25-30 minutes - serve warm or chilled.

Status
Untried

Sicilian Spaghetti

Ingredients
150ml olive oil
2 aubergines
350g minced beef
1 onion, chopped
2 garlic cloves, crushed
2 tablespoons tomato puree
400g tin of chopped tomatoes
1 teaspoon  Worcestershire sauce
1/2 teaspoon dried oregano
1 red pepper, chopped
175 dried spaghetti
115g grated cheese
salt and pepper

Method
1. Brush an 8-inch loose-based round cake tin with oil, line the base with baking parchment also brushed with oil.
2. Slice the aubergines and fry in a little oil until browned on both sides - drain on kitchen paper.
3. Cook the beef, onion and garlic in a pan until browned - add the tomato puree, tomatoes, Worcestershire sauce, herbs, salt and pepper - simmer for 10 minutes then add the pepper and cook for a further 10 minutes.
4. Bring a pan of salted water to the boil - add the spaghetti and 1 tablespoon olive oil and cook until tender - drain and turn the spaghetti into a bowl - add the meat mixture and cheese and mix.
5. Arrange aubergine slices over the base and sides of the pan - add the pasta and meat mix, then cover with the rest of the aubergine - bake  a preheated oven at 200C for 40 minutes - leave to stand for 5 minutes, then invert onto a serving dish.

Status
Untried.

Aubergine Spread

Ingredients
2 large aubergines
1 tomato
1 garlic clove, chopped
4 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 tablespoons pine kernels, lightly toasted
2 spring onions, finely chopped
salt and pepper
pinch of ground cumin

Method
1. Pierce the aubergines all over - place them on a baking sheet in a preheated oven at 230C and roast for 20-25 minutes until they are very soft - set aside to cool.
2. Skin the tomato, cut in half and scoop out the seeds - finely dice the flesh and set aside.
3. Cut the aubergines in half lengthways - scoop out the flesh with a spoon and transfer to a food processor - add the garlic, olive oil, lemon juice, pine kernels, cumin, salt and pepper - process the mixture until smooth.
4. Spoon the mixture into a bowl and stir through the spring onions and diced tomato - cover and chill for 30 minutes before serving.

Status
Untried.

Christmas Nut Loaf

Ingredients
300g cashew nuts, roasted and finely chopped
50g peanuts, roasted and finely chopped
50g sunflower seeds
50g wholemeal breadcrumbs
50g crumbled cheddar cheese
1 medium sized finely chopped onion
1 large garlic clove, crushed
1 aubergine,roasted and finely chopped
2 tomatoes, peeled and finely chopped
150g mashed parsnip
1 tablespoon dried parsley
1 teaspoon dried sage
1/2 teaspoon dried oregano
1/4 teaspoon ground ginger
1/4 teaspoon chilli powder
2 teaspoons dark soy sauce
1 egg, lightly beaten
225g chestnut puree

Method
1. Roast cashew nuts / peanuts, and the aubergine
2. Heat some butter / oil, and fry off the onion until transparent, add tomatoes and garlic and cook for a couple of minutes.
3. Chop the roasted aubergine and add to the mix, and cook for another minute
4. Remove from the heat and mix together with the finely chopped cashews and peanuts, and the sunflower seeds, breadcrumbs, cheese, mashed parsnip, herbs and spices - mix well to give a firm consistency.
5. Press half mixture into a greased loaf dish - spread the chestnut puree over the mixture, and top with the remaining half.
6. Bake in the oven at 190C for 45 minutes - 1 hour or until golden brown.
7. Service sliced, with a sauce or gravy (serves 6-8).

Status
Just made - but won't cook until Christmas Day!

Saffron Pilaff

Ingredients
1tsp saffron strands
40g pine nuts
3tbsp olive oil
1 large onion
3 garlic cloves
1/4tsp ground allspice
4cm fresh root ginger
225g long grain rice
300ml vegetable stock
1 small aubergine
40g raisins
3tbsp roughly chopped parsley
Salt and pepper
Greek yoghurt to serve

Methods
1.  Put the saffron in a bowl with 1tbsp of boiling water, and leave to stand.  Heat a large frying pan and dry fry the pine nuts until they turn golden - set aside.  Chop and fry the aubergine in a little oil until soft, and set aside.
2.  Heat oil to fry the chopped onion, crushed garlic and allspice for 3 minutes - stir in the grated ginger and rice and cook for 1 minute.
3.  Add the stock and bring to the boil - reduce heat and simmer gently for 15 minutes, until the rice is just tender.
4.  Stir in the saffron and liquid, along with the fried pine nuts, aubergine, raisins and chopped parsley - season to taste - heat through gently for 2 minutes and serve with Greek yoghurt.

Status
Not tried yet.

Moussaka

Ingredients
Filling:
2 aubergines (1cm slices)
1 tsp fine salt
500g Maris Piper potatoes (1cm slices)
750g lamb mince
1 onion
2 garlic cloves
1 tsp dried oregano
1.5 tsp dried mint
2 bay leaves
1/2 tsp ground cinnamon
1/2 tsp salt
200ml red wine
400g can chopped tomatoes
2 tbsp tomato puree
7 tbsp olive oil
Salt and pepper
Topping:
50g butter
50g plain flour
400ml milk
1 tsp freshly grated nutmeg
25g grated parmesan
1 egg, beaten

Method
1. Slice the aubergines thinly, and layer in a colander, sprinkling each layer with salt - allow to drain for 20 minutes then rinse and pat dry with kitchen towel.
2.  Preheat oven to 180°C (160°C fan) - spread aubergines out in a roasting tin, brush with olive oil and bake for 10 minutes until just softened - set aside to cool.
3.  Cook the potatoes in boiling water for 5 minutes, drain and allow to cool.
4.  Put the lamb, onions, garlic, herbs and cinnamon in a large frying pan and cook over a medium heat for 10 minutes, ensuring the mince is broken up.
5.  Stir in the flour salt, and freshly ground pepper, then add the wine, tomatoes, tomato puree and bring to a simmer.  Cook for 30 minutes stirring occasionally until the lamb is tender and the sauce has thickened. Season to taste.
6.  Make the topping by melting the butter in a saucepan and stirring in the flour, gradually stir in the milk - add half the parmesan and the nutmeg - simmer for 4-5 minutes stirring regularly and season to taste.  Remove from the heat and quickly stir in the beaten egg.
7.  Spoon 1/3 of the meat sauce into an ovenproof dish - cover with a layer of potatoes and a layer of aubergines - repeat with two more layers, finishing with aubergines.  Pour over the topping to form a thick even layer and sprinkle with the remaining parmesan.
8.  Bake for 45 minutes until the topping is golden brown and bubbling - stand for 10 minutes before serving.

Status
Very nice

Middle Eastern Meatballs with Aubergine and Tomato

Ingredients
2 medium aubergines (c.450g), sliced
Salt and pepper
450g boneless lamb, minced
2 thick slices of crustless white bread
1 small onion
2 teaspoons ground cumin
450g chopped tomatoes
1 tablespoon tomato puree
450ml chicken stock
1/2 teaspoon ground allspice

Method
1. Salt aubergine layered in a colander - weigh down with a plate and leave for 30 minutes to draw out moisture - drain, rinse, and dry well - then fry for 4-5 minutes until soft
2. Mince lamb, and then put through a food processor with the fried aubergines, bread and onion - mix this with cumin and seasoning - then chill for 30 minutes until firm
3. Meanwhile, make a tomato sauce from the tomatoes, tomato puree, stock and allspice - bring to the boil and simmer
4. With floured hands, form the meat mixture into 30 walnut-sized balls - chill for 30 minutes to firm - then fry until browned on all sides then drain
5. Add drained meatballs to the tomato sauce - cover and simmer gently for 30 minutes ensuring that the meatballs are saturated in the sauce - taste sauce and adjust seasoning as necessary

Status
Worth a try I think!