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Nigella’s baby eggplant with oregano and red onion
Keep it rustic by baking up these aubergine lovelies with the stalks on. Serve at room temperature with red onion dressing on top.
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They’re colourful, elegant and come in many shapes and sizes, but in terms of taste, eggplants are all very similar. But, the textures do vary when choosing an eggplant: Jewel-toned Japanese eggplants are creamy and silky when cooked, while large, deep-purple Italian eggplants are meaty and perfect for vegetarian steaks. It’s just up to you which ones you decide to use.
Watch: The best way to slice an eggplant