Wild Herb Aubergines 1

wild herb aubergines | wild foods | foraging | Kent | London | south east
We cooked this on a wild food course recently.  It tasted really good and was pretty easy to cook over an open fire.


  • A handful of ribwort plantain, sorrel and ground elder
  • Ground ivy, finely chopped
  • Wild marjoram, finely chopped
  • Ramsons, finely chopped
  • 400g of aubergine
  • 1 large tomato
  • 100g of kohlrabi
  • 200g of carrots
  • 1 medium onion, finely chopped
  • Olive oil
  • 300ml of vegetable stock
  • Tomato puree
  • Cup of single cream
  • Salt and pepper

How to make the wild herb aubergines

  • Coarsely chop the plantain, sorrel and ground elder
  • Cut the aubergine, kohlrabi and tomato into cubes
  • Slice the carrots thinly
  • Heat some oil and lightly fry the onion
  • Add the carrots, aubergine, kohlrabi and wild marjoram
  • Add the vegetable stock and tomato puree and cook on a medium heat for 15 minutes
  • Stir in the ground ivy, ramsons and tomato cubes and cook for another 5 minutes
  • Add the cream and season to taste

You can see more photos on our Facebook page.

About Gary

Lead Instructor at Jack Raven Bushcraft, teaching bushcraft, wilderness and survival skills to groups and individuals.

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