Aubergine Side Dish Recipe: The Perfect Purple Veggie That Will Wow Your Family
Have you ever walked past those shiny purple vegetables at the store and wondered what to do with them? Those beautiful veggies are called aubergines, and they make the most amazing side dishes! Today, I’m going to share my favorite way to cook them. Trust me, even picky eaters will ask for seconds.
My grandmother always said that cooking should bring joy to your kitchen. She taught me this simple aubergine recipe when I was just learning to cook. Now, it’s become one of my family’s most requested dishes. The best part? You don’t need fancy skills or expensive ingredients to make it taste incredible.
Why Aubergines Make Great Side Dishes
Aubergines are like little sponges that soak up all the wonderful flavors you add to them. They have a soft, creamy texture when cooked properly. Plus, they’re packed with good stuff your body needs to stay healthy.
These purple beauties work well with so many different meals. You can serve them next to grilled chicken, fish, or even pasta. They also taste great with rice dishes or as part of a vegetarian meal.
Here’s what makes aubergines special:
- They absorb flavors really well
- Low in calories but filling
- Rich in fiber and vitamins
- Available year-round in most stores
Choosing the Right Aubergine
Not all aubergines are the same! When you’re shopping, look for ones that feel heavy for their size. The skin should be smooth and shiny, like it’s been polished. Avoid any that have soft spots or wrinkled skin.
The stem area should look fresh and green. If it’s brown or dried out, the aubergine has been sitting around too long. A fresh aubergine will last about a week in your fridge.
Size Matters
Medium-sized aubergines work best for this recipe. They’re easier to handle and cook more evenly than the huge ones. Baby aubergines are cute, but they can be more work to prepare.
My Family’s Favorite Aubergine Side Dish Recipe
This recipe serves four people and takes about 30 minutes from start to finish. It’s perfect for busy weeknights when you want something tasty but don’t have hours to spend in the kitchen.
| Ingredient | Amount | Notes |
|---|---|---|
| Medium aubergines | 2 pieces | About 1 pound total |
| Olive oil | 3 tablespoons | Extra virgin works best |
| Garlic cloves | 3 pieces | Minced or crushed |
| Salt | 1 teaspoon | Or to taste |
| Black pepper | 1/2 teaspoon | Freshly ground if possible |
| Fresh herbs | 2 tablespoons | Basil, oregano, or parsley |
| Lemon juice | 1 tablespoon | Fresh squeezed |
| Parmesan cheese | 1/4 cup | Grated (optional) |
Step-by-Step Instructions
Step 1: Get Your Aubergines Ready
Wash the aubergines under cool water and pat them dry. Cut off the green tops and slice them into rounds about half an inch thick. Some people like to peel them, but I keep the skin on because it adds nice color and nutrients.
Step 2: Salt Them Down
This step is really important! Sprinkle salt on both sides of each slice and lay them on paper towels. Let them sit for 15 minutes. This pulls out bitter juices and helps them cook better.
Pro tip: Don’t skip the salting step! It makes a huge difference in the final taste.
Step 3: Rinse and Dry
After 15 minutes, rinse the salt off under cool water. Pat each slice completely dry with paper towels. Wet aubergine won’t brown nicely in the pan.
Step 4: Heat Your Pan
Use a large skillet or frying pan. Heat two tablespoons of olive oil over medium heat. You’ll know it’s ready when the oil shimmers but doesn’t smoke.
Step 5: Cook the Aubergine
Place the slices in the hot oil. Don’t crowd them – work in batches if needed. Cook for 3-4 minutes on each side until they’re golden brown and soft when you poke them with a fork.
Step 6: Add the Good Stuff
When the last batch is almost done, add the minced garlic to the pan. Cook for about 30 seconds until you can smell it. Add the remaining oil, pepper, and herbs. Squeeze the lemon juice over everything.
Step 7: Finish and Serve
Turn off the heat and sprinkle with cheese if you’re using it. Taste and add more salt if needed. Serve right away while it’s still warm.
Making It Your Own
The great thing about this recipe is how easy it is to change up. Here are some of my favorite variations:
Mediterranean Style
Add chopped tomatoes, olives, and feta cheese in the last minute of cooking. This gives it a Greek island feeling.
Spicy Version
Add a pinch of red pepper flakes with the garlic. Start with just a little – you can always add more next time.
Herb Garden Mix
Try different herb combinations. Thyme and rosemary work great together. Fresh mint is surprisingly good too.
Storage and Leftovers
Cooked aubergine keeps in the fridge for up to three days. Store it in a covered container. To reheat, use a skillet on medium heat rather than the microwave. This keeps the texture better.
You can also freeze cooked aubergine for up to three months. Let it thaw completely before reheating. The texture will be a bit softer, but it still tastes good.
Common Mistakes to Avoid
Even though this recipe is simple, there are a few things that can go wrong:
- Skipping the salt step – This makes the aubergine bitter
- Using too much oil – They’ll absorb it and become greasy
- Cooking on high heat – They’ll burn outside but stay raw inside
- Not drying them properly – Wet aubergine won’t brown nicely
Health Benefits
Aubergines aren’t just tasty – they’re good for you too! They have lots of fiber to help your digestion. They also contain antioxidants that help keep your body healthy. Plus, they’re naturally low in calories, so you can enjoy them without guilt.
The olive oil adds healthy fats that your body needs. Fresh herbs provide vitamins and make everything smell amazing.
Serving Suggestions
This aubergine side dish goes with almost anything. Here are some of my favorite pairings:
- Grilled chicken or fish
- Pasta with tomato sauce
- Rice pilaf or quinoa
- Roasted vegetables
- Fresh bread and salad
FAQs
Q: Do I have to peel aubergines? A: No, you don’t have to. The skin is edible and has nutrients. Just make sure to wash them well first.
Q: Can I make this recipe ahead of time? A: Yes! You can cook the aubergine a day ahead and reheat it gently in a pan. Don’t use the microwave as it makes them mushy.
Q: Why do my aubergines taste bitter? A: This usually happens when you skip the salting step. The salt draws out compounds that can taste bitter. Always salt them and let them sit for 15 minutes.
Q: Can I bake these instead of frying? A: Absolutely! Brush the slices with oil and bake at 400°F for about 20 minutes, flipping once halfway through.
Q: What if I don’t have fresh herbs? A: Dried herbs work fine. Use about half the amount since dried herbs have stronger flavor. Add them with the garlic so they have time to release their flavor.
Q: Are aubergines and eggplants the same thing? A: Yes! They’re exactly the same vegetable. “Aubergine” is what they’re called in Britain and other places, while Americans usually say “eggplant.”
This simple aubergine side dish has become a regular at our dinner table. The combination of creamy texture and savory flavors makes it a winner every time. Give it a try with your next meal – I think you’ll love it as much as we do!
