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Planning Retirement Online

Recipe Inspiration from Waitrose


Here at LaterLife we have compiled some recipes in association with Waitrose for you to enjoy at home.

Why not try something different using this Month's Health Food, Aubergine?

The recipes are divided into three courses, so you can take your pick, and easily prepare your own meal.

See more Recipes from Waitrose


Fried Aubergine Bruschetta

Aubergines have extremely absorbent flesh that soaks up great quantities of fat when they are pan-fried.

  • Preparation time:15 minutes
  • Cooking time: 25 minutues
  • Total time: 40 minutes 

Serves: 4


  • Bruschetta
  • 1 tbsp extra virgin olive oil
  • 4 slices rustic bread, such as sourdough
  • 2 garlic cloves, halved
  • 2 medium aubergines (about 450g)
  • 2-3 tsp extra virgin olive oil or rosemary-infused oil
  • Sea salt


  1. Preheat the oven to 230°C/gas 8.

  2. Slice the aubergines crosswise into 1cm slices and discard the ends. Using a lightly dampened brush, brush each slice lightly on both sides with the oil and arrange on a large baking sheet. Sprinkle with a little salt and roast until the slices are tender and brown - 20-25 minutes - turning halfway through cooking.

  3. When the aubergine has been roasting for around 15 minutes, arrange the bread slices on a baking tray and, with a slightly dampened brush, brush on both sides with the olive oil. Toast in the oven with the aubergine for 2-3 minutes each side, or until golden, then rub with the cut garlic cloves and sprinkle with a little salt. Serve warm with the roasted aubergine. Top with a little crumbled goat's cheese and a few shreds of lemon zest if you like.

UPDATE 713697 Waitrose Viña Taboexa Albariñ 2013/2014 Rías Baixas £7.99

Great value Albariño with all the characteristic floral and perfumed notes you would expect plus bags of fresh, zingy acidity.

Chargrilled aubergines with pomegranate & feta

The smokiness of the blackened aubergines contrasts beautifully with the fruity pomegranate seeds and tangy feta cheese 

  • Preparation time: 25 minutes
  • Cooking time: 20 minutues
  • Total time: 45 minutes 

Serves: 4


  • 4 large aubergines
  • 2 tbsp tahini
  • 1 clove garlic
  • Finely grated zest and juice 1 lemon
  • 1 tbsp ras el hanout
  • 4 tbsp olive oil
  • 200g pack Waitrose Barrel Aged Feta Cheese, drained
  • 2 tbsp semi-skimmed milk
  • ¼ tsp cayenne pepper
  • 100g Greek yogurt
  • 1 small pomegranate,seeds removed
  • 25g sesame seeds, toasted
  • 25g pack fresh flat-leaf parsley, leaves only
  • 1 tsp Cooks' Ingredients Sumac 


  1. Preheat the barbecue, griddle or grill to high then cook 2 of the aubergines for 10 minutes, turning frequently, until blackened and charred. Remove from the heat and set aside in a colander to cool.

  2. Once cool enough to handle, cut in half and scoop the smoky flesh away from the blackened skin. For a deeper smoky taste add the blackened skin of one of the aubergines. Place the flesh (and skin, if using) in a small food processor with the tahini, garlic, lemon juice and some seasoning, blitz to a smooth purée and set aside.

  3. Slice the remaining aubergines into ½cm-thick rounds. Mix the ras el hanout with the olive oil and use to brush each slice before placing on the barbecue, griddle or grill for 2 minutes on each side until bar-marked and tender.

  4. Place half of the feta, the lemon zest, milk, cayenne and yogurt into a small food processor and blitz until smooth. Alternatively, mash together with a fork. Spoon the aubergine purée onto a serving dish, arrange the spiced aubergine slices on top, drizzle with the feta dressing, then scatter with the pomegranate seeds and sesame seeds. Crumble over the remaining feta and scatter with
    the parsley leaves. Sprinkle with sumac and serve with plenty of barbecued flat breads alongside.


820952 La Gioiosa Prosecco Superiore Millesimato 2014 Valdobbiadene £13.49

Beautifully floral and fruity, this is a refreshing, slightly dry prosecco with hints of sweet red apple. Our first vintage Prosecco from the small villiage of Valdobbiadene.

Stuffed Aubergines with Mozzarella

This dish is perfect as a stand-alone meal served with salad, or as a delicious accompaniment to meat or fish main meals.

  • Vegetarian
  • Preparation time: 15 minutes
  • Cooking time: 30-35 minutes
  • Total time: 45-50 minutes 

Serves: 4


  • 1 small red pepper, deseeded and finely chopped
  • 75g cherry tomatoes, quartered
  • 75g Waitrose Grated Mozzarella
  • 2 tbsp fresh breadcrumbs
  • 2 medium-sized aubergines, halved lengthways
  • 1 tbsp olive oil
  • 1 essential Waitrose Onion, finely chopped
  • 2 sticks essential Waitrose Green Celery, trimmed and finely chopped
  • 1 small yellow pepper, deseeded and finely chopped


  1. Preheat the oven to 180ºC, gas mark 4. Line a baking tray with baking parchment or kitchen foil. Use a sharp knife to cut all around the inside edge of each aubergine half. Remove the aubergine flesh and chop finely. Reserve the skins.
  2. Heat the oil in a frying pan and add the chopped aubergine flesh, onion, celery, peppers and seasoning, and sauté for 4–5 minutes to soften. Remove from the heat and stir in the tomatoes. Divide the mixture equally between the 4 skins, scatter with the mozzarella and then the breadcrumbs.
  3. Place on the prepared baking tray and bake for 25–30 minutes until the skins are soft and the tops lightly crisp and golden. Serve with a watercress salad and some crusty bread.

Cook's tips

Create a different texture and taste to the filling by adding toasted pine nuts with the tomatoes.

899082 Markus Huber Grüner Veltliner 2014 Traisental £10.79

A refreshing, aromatic dry white wine with hints of white pepper typical of Grüner Veltliner. Delicious flavours of peach and citrus fruits. Great served with Asian cuisine.

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