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Aubergine 3 Ways: Easy Smoked, Stuffed & Crispy Chips Recipe
iamchefkhalid
80m
Aubergine 3 Ways: Easy Smoked, Stuffed & Crispy Chips Recipe
Author:
iamchefkhalid
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Aubergine 3 Ways: Easy Smoked, Stuffed & Crispy Chips Recipe

Discover how to prepare aubergine in three delicious ways: a silky smoked purée, tender baby aubergine stuffed with vibrant vegetables like broccoli, asparagus, peas, and tomato, and perfectly crispy aubergine chips. This versatile dish is perfect for any menu, offering a delightful layering of textures and flavors. Learn the secrets to making this approved chef's special!
#Aubergine
#Eggplant
#Vegan
#Vegetarian
#Healthy
#Appetizer
#Side Dish
#Recipe
#How To
#Easy
#Delicious
Plated Aubergine 3 Ways
Plated Aubergine 3 Ways

Recipe Information

45m
Prep Time
35m
Cook Time
1h 20m
Total Time
4
Servings
Medium
Mediterranean / Modern European
English
Nutrition (per serving)
280
Calories
8g
Protein
30g
Carbs
15g
Fat
Smoked Aubergine Purée
Smoked Aubergine Purée

Ingredients

  • Large Aubergine
    (For smoked purée)

    1 piece

  • Baby Aubergines
    (For stuffing)

    4 pieces
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  • Medium Aubergine
    (For crispy chips)

    1 piece

  • Tahini
    (For purée)

    2 tablespoons

  • Lemon Juice
    (Freshly squeezed, for purée)

    1 tablespoon

  • Garlic
    (Minced, for purée)

    1 clove

  • Olive Oil
    (Divided)

    4 tablespoons
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  • Broccoli Florets
    (Cooked, for stuffing)

    1 cup

  • Asparagus
    (Chopped, cooked, for stuffing)

    1 cup

  • Green Peas
    (Cooked, for stuffing)

    1 cup

  • Cherry Tomatoes
    (Halved, for stuffing)

    1 cup

  • All-purpose Flour
    (For crispy chips)

    1 cup
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  • Smoked Paprika
    (For crispy chips)

    1 teaspoon

  • Salt

    to taste

  • Black Pepper

    to taste

  • Fresh Parsley
    (Chopped, for garnish)

    2 tablespoons
Servings: 4
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Stuffed Baby Aubergines
Stuffed Baby Aubergines

Instructions

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  • 1

    To prepare the smoked aubergine purée: Pierce the large aubergine several times with a fork. Grill or smoke it over an open flame until the skin is charred and the flesh is very soft, about 15-20 minutes. Alternatively, bake at 200°C (390°F) for 40-50 minutes, then briefly char over a gas flame for smoky flavor.
    Step 1 visual
    Preview
    20m
    Step 1 visual
    Preview
    To prepare the smoked aubergine purée: Pierce the large aubergine several times with a fork. Grill or smoke it over an open flame until the skin is charred and the flesh is very soft, about 15-20 minutes. Alternatively, bake at 200°C (390°F) for 40-50 minutes, then briefly char over a gas flame for smoky flavor.
    20m

    Ensure the aubergine is very soft for a smooth purée. Charring adds authentic smoky flavor.
  • 2

    Once cooled, halve the smoked aubergine and scoop out the flesh into a bowl. Discard the skin. Add tahini, lemon juice, minced garlic, 2 tablespoons of olive oil, salt, and pepper. Mash with a fork or blend briefly until smooth but still slightly chunky.
    Step 2 visual
    Preview
    5m
    Step 2 visual
    Preview
    Once cooled, halve the smoked aubergine and scoop out the flesh into a bowl. Discard the skin. Add tahini, lemon juice, minced garlic, 2 tablespoons of olive oil, salt, and pepper. Mash with a fork or blend briefly until smooth but still slightly chunky.
    5m

    Do not over-blend the purée; a rustic texture is desirable.
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  • 3

    To prepare the stuffed baby aubergines: Preheat oven to 180°C (350°F). Halve the baby aubergines lengthwise and scoop out some of the flesh, leaving a border. Chop the scooped-out flesh finely. Lightly brush the aubergines with olive oil and season with salt and pepper.
    Step 3 visual
    Preview
    7m
    Step 3 visual
    Preview
    To prepare the stuffed baby aubergines: Preheat oven to 180°C (350°F). Halve the baby aubergines lengthwise and scoop out some of the flesh, leaving a border. Chop the scooped-out flesh finely. Lightly brush the aubergines with olive oil and season with salt and pepper.
    7m

    Leaving enough flesh in the baby aubergine ensures it holds its shape during baking.
  • 4

    In a bowl, combine the cooked broccoli, asparagus, peas, halved cherry tomatoes, and the finely chopped aubergine flesh. Drizzle with 1 tablespoon of olive oil, salt, and pepper. Fill the hollowed baby aubergines with this vegetable mixture. Place on a baking tray.
    Step 4 visual
    Preview
    5m
    Step 4 visual
    Preview
    In a bowl, combine the cooked broccoli, asparagus, peas, halved cherry tomatoes, and the finely chopped aubergine flesh. Drizzle with 1 tablespoon of olive oil, salt, and pepper. Fill the hollowed baby aubergines with this vegetable mixture. Place on a baking tray.
    5m

    Use vibrant, fresh vegetables for a colorful and flavorful stuffing.
  • 5

    Bake the stuffed baby aubergines for 20-25 minutes, or until the aubergines are tender and the filling is slightly warmed through. Garnish with fresh parsley before serving.
    Step 5 visual
    Preview
    25m
    Step 5 visual
    Preview
    Bake the stuffed baby aubergines for 20-25 minutes, or until the aubergines are tender and the filling is slightly warmed through. Garnish with fresh parsley before serving.
    25m

    Avoid overbaking to keep the vegetables crisp.
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  • 6

    To prepare crispy aubergine chips: Slice the medium aubergine into very thin rounds or sticks, about 2-3mm thick. In a bowl, toss the aubergine slices with the flour, smoked paprika, salt, and pepper until evenly coated.
    Step 6 visual
    Preview
    5m
    Step 6 visual
    Preview
    To prepare crispy aubergine chips: Slice the medium aubergine into very thin rounds or sticks, about 2-3mm thick. In a bowl, toss the aubergine slices with the flour, smoked paprika, salt, and pepper until evenly coated.
    5m

    Thin slices are key for crispiness. You can use a mandoline for even thickness.
  • 7

    Heat 1 tablespoon of olive oil in a large non-stick pan over medium-high heat. Fry the aubergine chips in batches, without overcrowding the pan, for 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels.
    Step 7 visual
    Preview
    10m
    Step 7 visual
    Preview
    Heat 1 tablespoon of olive oil in a large non-stick pan over medium-high heat. Fry the aubergine chips in batches, without overcrowding the pan, for 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels.
    10m

    For a healthier option, bake the chips at 200°C (390°F) for 15-20 minutes, flipping halfway.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!

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