A showstopping family curry, perfect for a special occasion. A star rating of 5 out of 5. Share this veggie Sichuan dish with friends as part of a Chinese banquet with steamed jasmine rice. A star rating of baba ganoush dip out of 5.

Roast aubergines in the oven to make our easy baba ganoush. Try aubergine for a filling veggie meal worthy of Sunday lunch. Rustle up this protein-packed salad in just 25 minutes. This is a premium piece of content available to registered users. This sharing salad contains two of your 5-a-day and is packed with flavour.

Pack all five of your 5-a-day into one healthy vegan dish. Combine chickpeas and aubergine with garlic and cumin for these tasty, healthy vegan canapés. Combine aubergine, watermelon, black rice and feta to make this quirky summer salad. Looking for a simple side or starter that delivers on taste? Look no further than roast aubergines with yogurt and harissa. Make this aubergine raita as a side dish for a summer barbecue.

As well as being tasty, this aubergine and artichoke is low fat, low calorie and cost effective. A cheat’s way to create that classic Italian dish, aubergine Parmigiana, with just four ingredients and no fuss. This warming aubergine chilli is low fat and four of your five-a-day. Heat the grill to its highest setting. Put the aubergines on a baking sheet and grill for 35-40 mins or until completely softened, blackened and blistered, turning them halfway through with a pair of tongs. Set aside and leave to cool completely. Once your aubergines are cool enough to handle, gently peel off the charred skin and discard.

Transfer the flesh to the large bowl of a food processor along with 30ml of the oil, the coriander, cumin, tahini, lemon and half the parsley. Season and pulse the flesh three or four times to create a chunky textured dip. Transfer the dip to a bowl and drizzle with the remaining oil, scatter over any leftover parsley and serve with warm flatbreads or pitta. Lebanese origin, but there are many recipes that are similar using different spices and flavourings from all over the Middle East and beyond. Baba ganoush is often used as a dip and likely to be served at the start of a meal. It is also eaten as a snack. Some common ingredients used to make this creamy dip include garlic, lemon juice, olive oil, tahini, mint and parsley, and pomegranate seeds or walnuts.