Author Topic: What can I do with aubergines? (Read 9584 times)

Plantoid · « **Reply #15 on:** October 26, 2011, 12:26:02 am »

Quote from: SallyintNorth on October 25, 2011, 10:20:51 pm

Quote from: VSS on October 25, 2011, 09:30:52 pm
Quote from: SallyintNorth on October 25, 2011, 01:07:24 am
Every so often I get an aubergine in my veg box.

Apart from moussaka 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 ..

northfifeduckling · « **Reply #16 on:** November 14, 2011, 07:39:10 am »

if you like curries, this one is

, 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!

SallyintNorth · « **Reply #17 on:** November 14, 2011, 09:54:46 am »

Quote from: northfifeduckling on November 14, 2011, 07:39:10 am

if you like curries, this one is , 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?

northfifeduckling · « **Reply #18 on:** November 14, 2011, 10:28:19 am »

early morning and braindead, here it comes...

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

SallyintNorth · « **Reply #19 on:** November 14, 2011, 11:38:52 am »

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!

northfifeduckling · « **Reply #20 on:** November 14, 2011, 11:52:31 am »

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

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!

plumseverywhere · « **Reply #21 on:** December 24, 2011, 04:40:25 pm »

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.

SMarshall · « **Reply #22 on:** April 30, 2012, 04:24:51 pm »

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!

northfifeduckling · « **Reply #23 on:** April 30, 2012, 08:41:57 pm »

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!