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I like them in moussaka, slice them up then put them on a plate with salt so bitter juices come out, rinse them then fry them. Layer up a casserole dish with mince/quorn in a tomato oregano type sauce and fried aubergine. On top White sauce - mix 2 eggs, 500g nat yogurt salt pepper and nutmeg, pour over, bake for 30 mins ish x
Moussaka - make sure you slice them then salt them to get rid of bitter juices. Rinse after 30 mins then fry them. Make up mince with tomato oregano garlic etc, layer up mince and aubergine like a lasagne then top with a White sauce - 2 eggs , 500g nat yog nutmeg salt pepper and bake for 30 mins - yum!!
sliced in discs 0.5cm, dipped in beaten egg and grated parmesan, then oven bake about 20 mins

baked in oven with courgettes, tomatoes, garlic, red onions, balsamic vinegar (25-30 mins)- lovely side dish - or forked through cous cous

baba ganoush is great too - you roast the aubergine whole and make a puree with garlic, lemon juice and olive oil - but usually lots of oil - maybe someone has a lower fat version


Full Member
I really like stuffed and overbaked aubergines.

Cut the aubergines lengthwise and scrape most of the inner flesh out.
Brown some mince/quorn with some peppers, tomatoes, onions and a bit of the aubergine flesh. Season with salt, pepper and oregano to taste.
Fill the mince mix into the aubergine halves and sprinkle a little cheese over it (in Greece they use feta, however other cheese is fine, too. if you don't want the syns of the cheese or the healthy extra, just leave the cheese).
Put into the oven for about 15 - 20 minutes ~ 220 Celsius

A fab side dish to eat them with is homemade Tzatziki:
Quark, natural yogurt or fromage frais
garlic (fresh or powder), salt, pepper
very thinly scliced onions and cucumber (if you like)
mix the ingredients together and voila ~ Tzatziki :)
glad i read this, some great uses for aubergines and will try them all!


Full Member
ovenbaked aubergines
do you eat the skins too ?
Hi ya

You can eat the skins, but you don't have to. :)
I quite like them, but it's personal preference.

Jill x
I find when you fry aubergines they soak up all the fat and stick to the pan...do you think you could microwave them first?
There is no need to salt and soak aubergines - I use them a lot and stopped doing this a long time ago.
Read somewhere that due to better growing conditions they are not bitter these days.
Thanks alot for all your recipes ... i bought one this week so will give it a whirl xxxxx
Aubergines are fab in currys. I find they have an almost applely taste to them. Roasted then mashed and mixed with garlic and spice, stuffed and baked. Very nice :D. Also you could make a moosaka with them very easilly which would conform to slimming world and could be veggie or meaty and ommmmmggggg just given myself an idea going to make a veggie moosaka this week LOL
Easy Ratatouille - 1lg aubergine, 2 courgettes, 1 onion, tin chopped tomatoes, 2 cloves garlic and some dried herbs, s and pepper to taste and any other seasonings you like.
Chop the veg and put into a pan with everything else - bring to the boil and simmer until the veg is cooked and thick.
I sometimes add chilli and some beans.
Keeps a few days in the fridge - love it on toast or rice.
I make loads of ratatoullie and freeze it , its so simple and makes a great dish on its own with rice or pasta , lovely over chicken or fish , very versatile :)
I fry onions in fry light , add chopped mushrooms , aubergine , corgette , peppers , then add tinned tomatoes and chicken stock made with bovril till veg are almost covered and simmer for 10-20 mins till all veg cooked , I add herbs and chilli flakes too :)
Cut into chunks and oven bake on a medium heat for about 30 mins along with a mixture of courgettes, onions, mushrooms, peppers and tomatoes. I usually sprinkle with s & p and some garlic granules/powder.
Aubergines (eggplants) are great for bulking out recipes and getting your 1/3 superfree in. I love added them to curries along with courgettes. There are so many recipes you can do with them.

I personally wouldnt ever remove the skin, they go so soft when cooked and the skin is the best bit.

There are a few recipes on my blog using aubergine.

Aubergine | Slimming Eats - Slimming World Recipes

and I love love love aubergine roasted in a little bit of olive oil (1 syn for a teaspoon) with peppers, red onion, courgettes a sprinkling of mixed herbs and served with feta cheese. YUMMY!!

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