Although the plump, pear-shaped variety, with its near-black shiny-skinned exterior, is probably the most familiar in Britain, aubergines come in a wide variety of shapes, colours and sizes.

But will it be Phillip's mushroom risotto or Holly's aubergine parmigiana that gets the viewers' vote? Clodagh's here to cook up the winning dish! Aubergine parmigiana 1. Preheat the oven to 180C.

Chermoula is a marinade or sauce that forms the basis of many Moroccan dishes. This version is made with eggplant, basil, dried herbs and lime can be used as a great dip. 3. Roast in preheat oven on ...

About Roasted Aubergine Dip Recipe: A dip that is hearty and full of flavours. This dip recipe is simple and fast, use it as a starter or for a dip with salads. Heat the pan and add 6 tsp of olive oil ...