Serves 6
Ready in 2 hours
Price per serving 37p

2 aubergines
3tbsp Asda Extra Virgin Olive Oil, plus extra for drizzling
2 garlic cloves
2tbsp lemon juice
2tbsp tahini
Pinch ground cumin
2tbsp chopped, flat-leaf parsley
Pitta bread fingers and crudités, to serve

1. Preheat the oven to 180C/160C Fan/Gas 4. Prick the aubergines with a fork and brush all over with a little of the olive oil. Put on a baking tray and cook in the oven for 40 minutes. Add the garlic to the tray and cook for another 20 minutes until the aubergines are soft and collapsing. Leave until cool enough to handle.
2. Peel the aubergines and put in a colander. Set aside for 20 minutes to allow some of the moisture to drain out. Cut into chunks and put in a blender or processor with the peeled, roasted garlic, lemon juice, olive oil, tahini and cumin and whizz to make a purée. Add the parsley and season well. Turn into a bowl.
3. Just before serving, drizzle with a little of the remaining olive oil. Serve with pitta bread fingers and crudités.

Serves 4
Ready in 1 hour 20 minutes
Price per serving £1.60

1 small onion, chopped
5tbsp olive oil
2 garlic cloves, crushed
2 x 400g cans Asda Chopped Tomatoes
1 level tsp sugar
12 basil leaves
3 medium aubergines
2 x 125g balls Asda Mozzarella, drained and sliced
50g Parmesan, grated

1. Preheat the oven to 180C/160C Fan/Gas 4. Cook the onion in 1tbsp oil until soft. Add the garlic and cook for 1 minute, then add the tomatoes and sugar. Simmer, uncovered, for 20 minutes or until the sauce is thick. Shred 6 basil leaves and stir in.
2. Cut the aubergines into slices ½cm thick, brush both sides with oil and griddle until just starting to brown.
3. Layer the tomato sauce, aubergines and mozzarella in an ovenproof dish.
4. Sprinkle on the Parmesan and bake for 40 minutes. Garnish with basil leaves to serve.

Serves 4
Ready in 30 minutes
Price per serving £1.80

6tbsp olive oil
2tbsp fresh lemon juice
½ level tsp Dijon mustard
1tsp clear honey
50g pine nuts
3 aubergines, sliced 1cm thick
2tbsp chopped fresh mint, plus extra leaves to garnish
200g pack feta cheese
Pomegranate seeds (available in selected stores only), to serve (optional)

1. Whisk 4tbsp of the olive oil with the lemon juice, mustard and honey, then season to taste. Set aside.
2. Dry fry the pine nuts over a medium heat in a nonstick frying pan until golden. Tip on to a plate and set aside.
3. Brush both sides of the aubergine slices with oil and griddle until tender. You’ll need to do this in batches.
4. Divide the aubergine between four plates. Add the chopped mint to the dressing, then drizzle over the aubergine. Top with the crumbled feta and pine nuts, and serve with a sprinkling of pomegranate seeds and mint leaves.

Serves 4
Ready in 1 hour
Price per serving 90p

1 onion, chopped
2tbsp sunflower oil
1 garlic clove, crushed
2cm piece fresh root ginger, peeled and grated
1 level tsp ground cumin
2 level tsp ground coriander
1 level tsp ground turmeric
¼ level tsp ground cinnamon
½ level tsp crushed dried chillies
400g can Asda Chopped Tomatoes with Chilli & Peppers
2 aubergines, cut in quarters lengthways, then thickly sliced
400g can chickpeas, drained and rinsed
2tbsp chopped fresh coriander
4tbsp Greek yogurt
Rice, naan bread and mango chutney, to serve

1. Cook the onion in the oil until transparent. Add the garlic and ginger and cook for another minute.
2. Add all of the spices and chilli and 2tbsp water and stir over a low heat for 2 minutes.
3. Add the tomatoes, aubergine and 175ml water. Heat until bubbling, cover and simmer for 15 minutes.
4. Stir in the chickpeas and simmer for 10 minutes.
5. Stir in the coriander and yogurt, and serve with rice, naan bread and chutney.

Serves 4
Ready in 1 hour 5 minutes
Price per serving £1.80

4 large aubergines
2tbsp olive oil
1 onion, chopped
500g pack Asda Lamb Mince
1 garlic clove, finely chopped
1 level tbsp flour
1 level tsp ground cinnamon
2 level tsp dried oregano
1 lamb stock cube, dissolved in 150ml hot water
3tbsp tomato purée
75g Cheddar cheese, grated
50g fresh white breadcrumbs
Few basil leaves, shredded, to serve

1. Preheat the oven to 190C/170C Fan/Gas 5. Cut the aubergines in half and brush with a little of the oil. Bake, cut-side up, for 10 minutes. Scoop out the flesh, leaving a ½cm shell.
2. Chop the flesh. Fry the onion in the rest of the oil until soft. Add the lamb and aubergine flesh and cook for 8-10 minutes, stirring frequently. Add the garlic and cook for another minute. Drain off any excess fat.
3. Stir in the flour, cinnamon and oregano. Add the stock and tomato purée, cover and simmer for 10 minutes. Add water if needed to prevent it from drying out.
4. Divide the meat between the aubergine shells. Mix the cheese and breadcrumbs together and sprinkle on top. Bake for 15 minutes, sprinkle with basil leaves, to serve.