Mary Berry's simple store cupboard aubergine caponata is full of flavour and also happens to be vegan. Serve with bread, couscous or a jacket potato.

Softly baked aubergine topped with a creamy but punchy dressing of tahini, yogurt, coriander and mint. Finished with a scattering of crispy baked chickpeas.

Roasted until crisp on the outside and soft as butter in the middle, Ottolenghi's side or starter of aubergines is dressed with a deeply flavourful anchovy and herb oil.

This deliciously rich smoky roasted eggplant dip is low in fat,vegan and simple to make.Ideal for entertaining or as a healthy snack anytime.

The elaborate recipe involves a homemade spice rub, a basting jus, red wine glazed mushrooms, garlic mashed potatoes, and a charred vegetable demi glace.

Some of my favourite pairings for aubergine is tahini, tomato and harissa and this recipe has all of those. Soft and caramelised aubergine, cut into an 'octopus' with eight legs, is a fun way to enjoy it while getting all of the saucy harissa lentils inside. Feel free to double up the saucy lentils as they keep for 3-4 days or can be frozen. They are also a great topping for baked sweet potato, rice or pasta.

This crispy roasted, not fried, aubergine and couscous is the perfect, comforting dish that comes together in just 30 minutes.

We’ve rounded up 9 of the best Ottolenghi recipes from across his cookbooks, from Middle Eastern-style dips to vegan aubergine dal.

This Mediterranean roasted eggplant recipe makes a delicious side dish featuring caramelized roasted eggplant topped with a creamy tahini sauce and chopped dates. It's bold and delicious and works for all eaters!