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Rachel Allen’s auber-genius recipes for aubergine curry, pasta, a veggie starter and a Middle Eastern moutabal

The key to unlocking the best flavour of this in-season vegetable is in the preparation. Once you have this down, try these North African, Middle Eastern and Mediterranean-inspired recipes

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Rachel Allen's aubergine and lentil curry. Picture by Tony Gavin.

Rachel Allen's aubergine and lentil curry. Picture by Tony Gavin.

Rachel's aubergine and lentil curry. Picture by: Tony Gavin

Rachel's aubergine and lentil curry. Picture by: Tony Gavin

Ingredients for Rachel Allen's aubergine and lentil curry. Picture by Tony Gavin.

Ingredients for Rachel Allen's aubergine and lentil curry. Picture by Tony Gavin.

"Aubergines have an incredible almost sponge-like ability to soak up all manner of flavours." Picture by Tony Gavin.

"Aubergines have an incredible almost sponge-like ability to soak up all manner of flavours." Picture by Tony Gavin.

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Rachel Allen's aubergine and lentil curry. Picture by Tony Gavin.

Aubergines, which are in season in Ireland right now, have an almost sponge-like ability to soak up all manner of flavours, from North African and Asian spices to the sunny ingredients of the Mediterranean and Middle East.

A whole aubergine can be roasted, baked or cooked over a fire, or cut in slices or chunks and fried in olive oil. It’s the essential ingredient in everything from melanzane alla parmigiana and moussaka to baba ganoush and zaalouk, the Moroccan aubergine and tomato salad.


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