Cut the aubergines in half lengthways, score their flesh with a small knife, then drizzle over half the quantity of olive oil. Put the aubergines on a baking sheet and bake them in a preheated 200°C ...

Add Yahoo as a preferred source to see more of our stories on Google. I made my mom's vegan, gluten-free, eggplant curry and it's so easy I barely had to do anything. The curry only uses eggplant, ...

This easy aubergine curry is full of flavour and takes minutes to make. Making your own parathas is surprisingly quick and easy, too – these have a spiced cauliflower filling. This is a veggie feast ...

So I guess summer's officially over, for me personally that's kind of exciting as my favourite time to make food is when the nights are longer and you get to make the types of dinners that you feel ...

I’m not a fan of chicken skin and bones in a curry or stew. And, while chicken stock is a perfect substitute for those elements of the bird, because it’s made with them in it and then strained, stock ...

Parboil the potatoes in a pot of salted water for 8-10 minutes then drain well. Heat a little oil in a large frying pan and stir-fry the aubergine for about 5 minutes, to brown on all sides, adding ...

Lightly salt eggplant wedges and leave for 1/2 an hour. Rinse, pat dry and lightly brush with a little oil. Heat remaining oil in a karahi or wok and caramelize onion. Add ginger, garlic, pepper, ...

Bold flavors come together in this Thai-inspired recipe, resulting in an absolutely delicious dish perfect as a main course or side! Make it a day in advance and simply reheat and serve with a side of ...

When friends ask me my favorite vegetarian curry, my answer is always the same — it's eggplant curry, known by South Asians as baingan or brinjal bharta. I grew up in a Pakistani household which could ...