Grilled aubergine with lemon, basil and cracked coriander
Whole coriander seed, lightly crushed as you need it, is quite different from the ready-ground spice. Crack the seeds with the end of a rolling pin in a small bowl, or by grinding briefly with a pestle and mortar.

For 2 as a side dish
1 large aubergine, weighing about 225g
extra virgin olive oil, about 60ml
? tsp coriander seeds, lightly crushed
2 tsps lemon juice
1 tbsp shredded fresh basil leaves
salt
Slice the aubergine lengthways about 5mm thick. You will get roughly six slices. Brush each slice with olive oil. Scatter over half the cracked coriander seeds and cook under a preheated grill, turning once. They will need approximately six minutes on the first side and four on the second. Scatter over the remaining coriander seeds as you turn the aubergines. Mix the lemon juice and basil with a little salt, drizzle over the aubergines, serve warm.

Hot aubergine and cheese sandwiches
An idea from southern Italy via Valentina Harris that I have adapted.

For 2
2 large, fat aubergines
1 clove of garlic crushed with a little salt
100g mozzarella cheese
4 tbsps grated Parmesan cheese
handful of basil leaves
plain flour
olive oil for frying
approx 8 cocktail sticks
Cut the prickly stems from the top of the aubergines and slice them down their length into pieces 1cm thick. Bring a pan of water to the boil and drop in the aubergine slices. Blanch for 2 minutes, no longer, and lift them out. Drain and dry with kitchen paper. Lay half of them flat and spread with crushed garlic. Place thin slices of mozzarella on each. Scatter over the grated Parmesan and basil. Season with coarsely ground black pepper. Place remaining aubergine slices on top and then secure each pair with the cocktail sticks. Dust each sandwich with flour and fry in shallow oil, over a medium heat for rougly 4 minutes on each side. Sprinkle lightly with salt and serve hot.

Baked aubergine slices with red peppers and pine nuts
An accompaniment to grilled fish or poultry, or it can be turned into a main dish.

For 2
2 medium aubergines
100ml olive oil
thyme
2 red peppers
pine nuts
raisins
Set the oven to 200C/400F (gas mark 6). Slice the aubergines about 1cm thick. Brush a baking sheet with a little olive oil and arrange the slices on it in one layer. Brush the slices with olive oil. Sprinkle with a little fresh thyme, salt and coarsely ground pepper. Bake till tender, about 15-20 minutes. Quarter, core and seed two red peppers and bake with the aubergines as above. Dot over a few pine nuts and raisins, grill for a minute to colour the nuts and then scatter with torn mint leaves and coarsely ground black pepper. Serve with yoghurt mixed with more chopped mint.

Pan-fried garlic aubergines
This makes a fine accompaniment to almost anything. With a few intelligent additions, it can make a meal.

For 2
2 aubergines
4 tbsps olive oil
2 cloves of garlic, squashed flat
a little coarsely chopped parsley
a piece of fresh root ginger
handful of spinach leaves
Cut the aubergines into cubes, no larger than 2.5cm. Warm olive oil in a frying pan with the garlic, add the aubergines in one layer if you can and cook them until golden on all sides. Scoop them out and drain on kitchen paper before tipping into a warm serving dish and seasoning with coarse salt, fine pepper and the chopped parsley. Serve with a dollop of yoghurt with chopped coriander and grated ginger.

As you remove the aubergine from the pan replace it with a couple of large handfuls of washed and still wet spinach. Cook covered for a minute or two, till the leaves have wilted. Drain in a colander and press out the moisture with a spoon, roughly chop and stir in the still-warm drained aubergines. Season with salt, pepper and serve with lemon wedges.

Grilled aubergine with chick pea purée and harissa

For 2 as a light lunch or supper with salad
1 x 400g tin chick peas, drained
a sprig of fresh thyme, plus 1 tbsp chopped leaves
225g large diced, peeled potatoes
3 large cloves of garlic, halved
salt
1 large aubergine, weighing about 275g
150ml pint virgin olive oil
50g butter
2 tbps natural plain yoghurt
harissa sauce
1 lemon
Tip the chick peas into a pan and cover them with water or vegetable stock. Throw in the thyme sprig and bring to the boil. Add the diced potato and two of the garlic cloves. Salt and simmer for 15 minutes. Meanwhile, slice the aubergine into 12 rounds about 1cm inch thick. Chop the two remaining garlic cloves and add tooil with the thyme leaves. Brush aubergine with thyme and garlic oil and cook under or over a preheated hot grill for 7-8 minutes, brushing with more oil as necessary; turn once. Remove the thyme sprig, drain chick peas and mash. Stir in the butter and yoghurt. Season with salt. Put six of the hot grilled aubergine slices on a warm serving dish, place a generous spoonful of chick pea purée on each. Spread the remaining slices with a little harissa, then place on top of the others to form six sandwiches, three for each person. Serve with lemon.