Best courgette or aubergine recipe?!

Best courgette or aubergine recipe?

I'm trying to decide what to have for dinner tonight what are the best things (meal wise) you have to do with aubergines or courgettes

Charred aubergine and coconut curry

Ingredients
1 medium aubergine, about 250g/8?oz
2 tbsp vegetable oil or ghee
1 red onion, chopped
1 red pepper, chopped
250g/8?oz sweet potatoes or yams, peeled and cut into cubes
1 medium courgette, about 200g/7?oz
400g/14?oz canned chickpeas, rinsed and drained
400g/14?oz canned chopped tomatoes
250ml/8?fl oz unsweetened coconut milk
sea salt, to taste
For the spice paste
1 tbsp cumin seeds
1 tbsp coriander seeds
? tsp cardamom seeds, about 10 pods
? tsp fenugreek seeds
5cm/2in fresh ginger, peeled and grated
4 garlic cloves
1 tsp turmeric
1-2 chillies, de-seeded, or 1 tsp dried chilli flakes
1 tomato, cut into quarters
2 tsp sea salt
1 tsp sugar
To serve
steamed basmati rice
sprigs of coriander
mango chutney
Greek-style yoghurt

Method
1. To make the spice paste, dry-toast the spice seeds in a frying pan, shaking until they pop and turn lightly golden. Transfer to a blender or spice grinder, add the remaining ingredients and six tablespoons of water, and grind to a smooth paste. Set aside.
2. Roast the aubergine directly over a high gas flame until charred and softened, about 15 minutes. Alternatively, roast in a preheated oven at 220C/425F/Gas 7 for about 40 minutes. Let cool, then peel and discard the skin. Don't worry if a few charred bits remain - this will add extra flavour.
3. Heat the oil or ghee in a large, heavy-based saucepan, add the onion and cook until softened. Add the spice paste and stir for two minutes to release the aromas, then add the pepper, sweet potatoes or yams, courgette and chickpeas. Cover and cook, stirring occasionally, for 10 minutes. Add the tomatoes and 250ml (8?fl oz), then bring to the boil and simmer, uncovered, for about 20 minutes.
4. Put the peeled aubergine in a blender, add the coconut milk and pulse to a coarse purée. Add to the pan and bring back to a simmer. Add salt, if necessary. Cook for 10 minutes, then remove from the heat, cover and let stand for at least 30 minutes or preferably overnight.
5. Reheat, then serve with rice, coriander sprigs, yoghurt and mango chutney.

Courgette risotto

Ingredients
30g/1oz unsalted butter
1 onion, peeled and chopped
85g-110g/3-4oz basmati rice
250ml/9fl oz vegetable stock, plus extra if necessary
1 glass white wine
1 courgette, cut into chunks
1 lemon, zest only
olive oil, to drizzle
55g-85g/3-4oz feta cheese
fresh parsley sprig, to garnish

Method
1. Gently melt the butter in a large pan and sauté the onion for a few minutes, until soft.
2. Add the rice to the onions, and continue to cook, stirring for a few minutes to coat in the butter.
3. Add the wine to the rice, then add the stock, a ladleful at a time, allowing the risotto to simmer gently. Once the rice has absorbed the stock, add another ladleful.
4. Stir in the courgette and lemon zest to the rice, adding extra stock if necessary.
5. Simmer gently for 10-15 minutes, or until the rice is tender and has absorbed the stock.
6. Spoon the rice into serving dishes and drizzle with the olive oil. Sprinkle with the feta cheese and garnish with the parsley. Serve.