Aubergine baba ganoush

A deliciously versatile ingredient, aubergines can be roasted whole until soft and creamy, layered up in a lasagne, or heroed in veggie curries. Aubergines are in season from May to October and are at aubergine baba ganoush best in the later summer months. Look out for firm, glossy, and smooth aubergines.

Cheesy, oozy and mega-delicious, this is one satisfying recipe. Aubergines are first steamed, then cooked with garlic, chilli, sage and lemon for a boost of flavour, before becoming the most delicious sauce. Breaded aubergines are first fried, then popped in the oven to bake. Whip up a quick tomato, garlic and basil sauce with spaghetti and you’ll have a beautiful dinner in just 30 minutes. This vegan recipe features chunks of tender aubergine nestled in a rich daal with fragrant spices. It’s delicious on its own, mopped up with a naan bread, or enjoyed with rice.