aubergine wagon wheels
Cut your aubergine(s) into thickish slices, and slap each side hard into a flour-and-spices mix (oh, say -- mace, ground black pepper, nutmeg, ground coriander and a little cayenne). Shallow fry in olive oil, or roast on a tray with a little olive oil -- remembering to flip 'em half way through. To accompany, cook up your favourite sauce tomatoes slowly with chopped red chilli and onion to taste, while charring your red pepper(s) over a gas flame. Skin, de-seed and mash your roasted peppers, add to sauce, stir. Thicken with grated bitter chocolate and add any seasoning that smells like it belongs in the pot.
Char your aubergine(s) over a gas ring until blackened on the outside (you can also roast it in the oven, I suppose). Scrape out the soft flesh, mash into a just-warm pan, adding olive oil and lemon juice to hold the colour pale. Add finely chopped green chilli, mint, finely grated white chocolate, cracked white pepper and salt to taste, stirring gently. Adjust as necessary with olive oil and add a little lime juice. Serve with crisp vegetables and unsalted biscuits.
Not really my sort of recipe, either of them, although I think they would work. I'm more of a minimum effort maximum taste type nowadays. Although charring vegetables over gas rings is fun and has that edge of danger that stops you falling asleep in the kitchen.
Bearing in mind that most of my favourite recipe books are in other languages, I've also been having fun with a new game (via bibliogirl, I think) of using google's automatic translator on recipes, with results poetic (in the end you dust dust sugar), alarming (sponge cake of soletilla, cherry, piece of fragmentation hand grenade, mandarin, strawberry or grape) and saucy (and nuts are opened, and nuts are taken calmly and came). Sorry about the prevalence of fondues, I have them on the brain.