The Accidental Smallholder Forum
Food & crafts => Recipes => Topic started by: SallyintNorth on October 25, 2011, 01:07:24 am
-
Every so often I get an aubergine in my veg box.
Apart from moussaka :yum: and roasting, what other ways to cook them are there?
I see them mentioned in chutney recipes, but so far I am not a chutney-maker.
-
serve them as a starter.... with a glass of your choice wine
thinly slice 6 mm from top to bottom and dip in egg then pepper and salt seasoned flour .
Fry in a hot lightly corn oiled nonstick frying pan or on a flat griddle . turn frequently and once bioth sides are golden brown serve straight away . if you over cook it the aubergine goes soft ..you should aim to still have it slightly firm and still whitish
Allow half of a 3 1/2 inch diameter aubergine per person .
if you find this is slghtly too bitter for you then soak the next one after slicing fior 24 hrsin lightly salted water .. dry on kitchen toweling and carry on as before.
Sunday I used two small own grown ones in a veg soup base .
Nearly all my veg get lightly fried in corn oil to bring out the sugars first .
Yesterday I used the last small one finely chopped in a veg and chicken soup
A few weeks agowe also made three big prssure cooker pans of home made rattietue ( Sp ) and froze it into three people packs to use up lots of tomatoes and ripe aubergienes out the green house.
I used our pressure cooker for the soup and rattietue.
-
Sally I use them in ratatouille. Aubergine, tomatoes, onions, peppers (if you like them which I don't). You can also include courgette's. I am sure if you have other veg you could include that too.
Sally
-
aubergine and courgettes are devils food!!!!!!!! ;)
Mx :censored:
;D ;D ;D
-
Chop them into 1 inch dice and they make the most fantastic compost. :thumbsup:
Sorry, couldn't resist, I'm with manian on this! :D
-
Chop them into 1 inch dice and they make the most fantastic compost. :thumbsup:
Sorry, couldn't resist, I'm with manian on this! :D
:D :D :D :D :D
I used to grow aubergines every year, quite a challenge up here. Then every year they always ended up on the compost heap after the first ratatouille. I love the plants, flowers and the appearance of the fruits........
-
Unfortunately, none of mine grew this year after the dreaded greenfly's got to it. I love to have them simply by brushing olive oil on both sides, a little salt and pepper and frying them until they are soft but still holding their shape. I also put them in veg sauces for pasta and because I blend it, even the kids will eat it by the bucketfull!
Mel x
-
I slice them, brush them with olive oil and put them on a griddle so they get lines and are well cooked. Then when cooked add crushed garlic and a little salt and put them in fridge for a day (if I can wait that long). They are delicious but I make sure I'm not going anywhere for a day due to breath smell!
-
You heathenous lot, the aubergine is one nature's gifts!. The best way to serve it is like the italians do - Melanzane alla Parmagiana (http://www.aglioolioepeperoncino.com/2010/08/melanzane-alla-parmigiana.html). Enjoy!
-
You heathenous lot, the aubergine is one nature's gifts!. The best way to serve it is like the italians do - Melanzane alla Parmagiana (http://www.aglioolioepeperoncino.com/2010/08/melanzane-alla-parmigiana.html). Enjoy!
What a great website! Evan manages to make aubergines look tasty ;D
-
You heathenous lot, the aubergine is one nature's gifts!. The best way to serve it is like the italians do - Melanzane alla Parmagiana (http://www.aglioolioepeperoncino.com/2010/08/melanzane-alla-parmigiana.html). Enjoy!
Looks great, I could probably eat that. :thumbsup:
But then I'd probably eat an old tire if it had that much garlic, tomatoes, basil, parmesan and mozzarella in it! :D
-
But then I'd probably eat an old tire if it had that much garlic, tomatoes, basil, parmesan and mozzarella in it! :D
You have :-*
-
Every so often I get an aubergine in my veg box.
Apart from moussaka :yum: and roasting, what other ways to cook them are there?
Why do you need to do anything other than make Moussaka? One of our favourites.
-
Also a starter, cook it (pierced) in a microwave for ten minutes. Scoop out the flesh and chop. meanwhile cook a bit of garlic with a tablespoon of olive oil, half teaspoon ground cumin and half teaspoon of ground coriander and a pinchof chili powder. Add mashed aubergine and quarter pint of yogurt and 2 teaspoons lemon juice and salt and pepper, and mash together. serve with pitta bread or strips of red pepper to dip. :yum:
-
Every so often I get an aubergine in my veg box.
Apart from moussaka :yum: and roasting, what other ways to cook them are there?
Why do you need to do anything other than make Moussaka? One of our favourites.
I love moussaka. But it is a labour-intensive dish, and I don't always have, or wish to spend, that much time in the kitchen.
-
Every so often I get an aubergine in my veg box.
Apart from moussaka :yum: and roasting, what other ways to cook them are there?
Why do you need to do anything other than make Moussaka? One of our favourites.
I love moussaka. But it is a labour-intensive dish, and I don't always have, or wish to spend, that much time in the kitchen.
Then cheat.. use part of a pre cooked large batch of mince and veg for the meat filling put a decent pinch of all spice in it the night before ..skip the aubergines if you feel like it .
Use sliced spuds instead and add thick sauce at lunch to cook in an oven ready for tea.. or keep in fridge for the next day and then cook it..
Even better if you have a timer to start and finish cooking like we do ..
-
if you like curries, this one is :yum:, but the frying takes time. We eat it lots with homemade flat bread . of course I use tinned tomatoes , as the frying of the aubergines takes quite a bit of time.
I wish I was better at growing them! :&>
-
if you like curries, this one is :yum:, but the frying takes time. We eat it lots with homemade flat bread . of course I use tinned tomatoes , as the frying of the aubergines takes quite a bit of time.
I wish I was better at growing them! :&>
Uh - was I expecting a recipe after that intro? ???
-
early morning and braindead, here it comes... ::) ;D
http://www.nibblous.com/recipe/183 (http://www.nibblous.com/recipe/183)
and I use minced ginger and garlic from a jar for this, just a shortcut, not cheating, as it tastes just fine ;D
-
Thanks NFD - it says it's in Madhur Jaffrey's 'Indian Cookery' and I've just ordered a copy of that, so I'll definitely be trying that next time I have some eggplant!
-
we have an ancient paperback copy of the book which is so worn that some recipes are hardly legible now, as encrusted with the evidence of cooking them ;D ;D a book worth having! You have to take it easy on the salt, she seems to be heavy on it - unless it's been updated since ! Enjoy! :&>
-
I stuff them with minced beef or lamb/onion/curry paste all mixed up and oven bake for 20 minutes. very nice with boiled rice and cardomen.
Or sicilian spaghetti - sort of a twist on spag bol except you line a casserole dish with aubergine slices that have been quickly griddled in olive oil, spoon in your bolognaise sauce/spaghetti mix, mix in some parmesan and then cover the whole lot with more aubergine slices, bake in oven. Yum.
-
If you're going to the bother of frying some, fry them all and then freeze....makes making moussaka or parmigiana much quicker the next time!
-
For that purpose baking them in the oven just brushed with olive oil both sides takes so much less fat and you don't have to watch them - just tried it first time after years of frying! :&>
-
Im VERY sorry but I have to interupt everyone again and inform you all that
AUBERGINES ARE STILL DEVILS FOOD
and as such should be :censored: :censored: avoided
have a nice pea instead :-*
Mx
-
baba ganosh is fantastic! i make loads of it!