What's the best way to make aubergine less bitter?

Salt it. Slice or cube your aubergine, then sprinkle it with salt. Let it sit for about 30 minutes. Rinse off the salt before cooking.

Do I need to peel aubergine before cooking?

Nope. The skin is totally edible. It softens up when you cook it. Peeling is just extra work.

Can I freeze cooked aubergine?

You bet. Just let it cool completely first. Then put it in a freezer-safe container. It should last for a few months.

What's the difference between aubergine and eggplant?

Nothing. They're the same thing. "Aubergine" is just the British word for it. We mostly use eggplant in America.

Is aubergine good for you?

Yes, it is. It is low in calories. Has lots of fiber. Plus, it has vitamins and minerals.

How do I know when an aubergine is ripe?

Give it a gentle squeeze. It should be firm but have a little give. If it is rock hard, it is not ready yet.

Can I eat aubergine raw?

We don't recommend it. It doesn't taste very good. Plus, it can upset your stomach. Cook it to bring out the best flavor and texture.

Prepare to Love Aubergine Like Never Before

Name: Smoky Harissa-Roasted Aubergine with Toasted Pine Nut & Herb Crumble
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 2 large aubergines (about 1kg total), sliced into 1-inch thick rounds; 4 tablespoons olive oil; 2 tablespoons harissa paste (adjust to your spice preference); 1 teaspoon smoked paprika; 1/2 teaspoon ground cumin; Salt and freshly ground black pepper to taste; 1/2 cup pine nuts; 1/4 cup fresh parsley, roughly chopped; 1/4 cup fresh mint, roughly chopped; Zest of 1 lemon; 2 tablespoons olive oil; A pinch of sea salt

Description

Forget bland, boring aubergine. This recipe delivers an explosion of flavor and texture! We’re roasting aubergine until it’s melt-in-your-mouth tender, then glazing it with a vibrant, smoky harissa paste. But here’s the kicker: a crunchy, fragrant crumble made from toasted pine nuts, fresh herbs, and zesty lemon. Every bite is a delightful mix of creamy, spicy, and crunchy. Trust me, you won’t be able to resist this one! Perfect as a side dish, a vegetarian main, or part of a larger mezze spread.

Equipment:

Large baking sheet
Small bowl
Sharp knife
Parchment Paper
Pastry brush (optional)

Ingredients

Units Scale

For the Aubergine:

2 large aubergines (about 1kg total), sliced into 1-inch thick rounds
4 tablespoons olive oil
2 tablespoons harissa paste (adjust to your spice preference)
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
Salt and freshly ground black pepper to taste

For the Pine Nut & Herb Crumble:

1/2 cup pine nuts
1/4 cup fresh parsley, roughly chopped
1/4 cup fresh mint, roughly chopped
Zest of 1 lemon
2 tablespoons olive oil
A pinch of sea salt

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Instructions

Prepare the Aubergine: Give your aubergine slices a generous sprinkle of salt. This helps draw out excess moisture. Let them sit for about 20-30 minutes while you get everything else ready.
Toast the Pine Nuts: While the aubergine is resting, get started on that irresistible crumble. Heat a dry skillet over medium heat. Add the pine nuts and toast them, shaking the pan often, until they’re golden brown and fragrant. This should take about 3-5 minutes. Keep a close eye on them, as they can burn quickly. Transfer to a small bowl and set aside.
Create the Harissa Mixture: In a small bowl, whisk together the olive oil, harissa paste, smoked paprika, and cumin. If your harissa paste is quite thick, add a touch more olive oil to make it spreadable. Give it a good mix.
Roast the Aubergine: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Pat the aubergine slices dry with a paper towel. Arrange them in a single layer on the baking sheet. Brush each slice generously with the harissa mixture. You should have a nice, even coating. Season with a little more salt and some freshly ground black pepper. Pop them in the oven and roast for about 30 minutes. They should be soft enough to pierce easily with a fork.
Make the Crumble: As your aubergine roasts, take those toasted pine nuts and add the chopped parsley, mint, and lemon zest. Drizzle in the olive oil and add a pinch of sea salt. Give it all a good stir. It should be a lovely, fragrant mix.
Combine and Serve: After 30 minutes, take the aubergine out of the oven. Take that fantastic pine nut crumble and sprinkle it generously over the harissa-roasted aubergine. Return it to the oven for 5-10 minutes, just to heat through and let the flavors meld. The crumble should become a bit more toasted, creating a nice contrast with the soft aubergine. Take it out of the oven, and just like that, you’ve got a show-stopping aubergine dish. Serve it hot, and watch everyone’s eyes light up!

Notes

The Original Twist: The toasted pine nut and herb crumble is what sets this recipe apart. While many recipes might suggest a simple herb garnish, this crumble adds a textural element and a burst of fresh, zesty flavor that complements the smoky harissa beautifully. It’s an unexpected addition that elevates the dish. It may not be completely original but it does stand apart from the consensus.
Spice Level: Harissa paste can vary in heat. Start with a smaller amount if you’re unsure, and add more to taste.
Serving Suggestions: This dish is incredibly versatile. Serve it alongside grilled meats, couscous, rice, or other roasted vegetables. It’s also fantastic as part of a mezze platter with hummus, pita bread, and olives.

Nutrition

Serving Size: 1 Serving
Calories: 350 kcal
Sugar: 8g
Fat: 25g
Saturated Fat: 3g
Carbohydrates: 25g
Fiber: 10g
Protein: 8g