Jamie Oliver Aubergine 5 Ingredient Food

STICKY TERIYAKI AUBERGINE

Steps:

• Put a 26cm non-stick frying pan on a high heat and pour in 250ml of water.
• Halve the aubergine lengthways, quickly slash the flesh side of each half a few times and place skin side up in the pan, then season with sea salt and black pepper.
• Cover and cook for 10 minutes, or until it boils dry and begins to sizzle (listen for the change in sound).
• Meanwhile, trim the spring onions. Cut the whites into 3cm lengths at an angle and put aside.
• Deseed the chilli and finely slice lengthways with the green part of the spring onions. Place both in a bowl of ice-cold water and put aside to crisp up.
• When the aubergine starts to sizzle, add 1 tablespoon of olive oil, the white spring onion and the peanuts to the pan, stirring regularly.
• After 2 minutes, add a splash of water, drizzle in the teriyaki and reduce to a medium heat.
• Turn the aubergine, jiggle the pan and let it get sticky for a few minutes, then dish up, sprinkled with the drained green spring onion and chilli.

AUBERGINE PENNE ARRABBIATA

Steps:

• To make a quick chilli oil, halve and deseed the chillies. Fill a clean heatproof jar with olive oil, then pour it into a non-stick frying pan on a medium-low heat and add the chillies to confit.
• Meanwhile, put a pan of boiling salted water on for the pasta. Halve the aubergines lengthways and blanch in the water, covered, for 5 minutes, then lift out, leaving the water on the boil.
• Carefully scoop the soft chillies into the jar, then spoon in the oil, leaving 2 tablespoons in the pan (keep the jar of chilli oil to add a kick to future meals).
• Chop the aubergine into 3cm chunks, add to the pan with a pinch of sea salt and black pepper, then turn the heat up to high, stirring regularly.
• Cook the pasta according to the packet instructions while you peel and finely slice the garlic, then fry with the aubergine for 2 minutes.
• Pour in the tomatoes, breaking them up with a wooden spoon, and half a tin's worth of water.
• Add as many of the chillies as you dare to the sauce and simmer until the pasta is ready, then taste and season to perfection.
• Drain the pasta, reserving a mugful of cooking water, then toss the pasta through the sauce, loosening with a little reserved cooking water, if needed. Dish up.

PICKLED EGGPLANT (AUBERGINE) - JAMIE OLIVER

Steps:

• Combine water, vinegar and salt in a pot. Bring to a boil.
• Remove the green end of each eggplant. Slice in half lengthwise, then cut across into 1/2" slices. Cut slices into 1/2" batons. Add to boiling brine for 3 minutes. If they float, keep re-submerging them with a spoon.
• Combine oregano, chile, garlic and both oils. Drain eggplant and add to oil mixture. Toss well.
• Put canning jars into boiling water for 5 minutes. Transfer eggplant and oil to canning jars and seal.