Got a aubergine

[catrina]

last night we went out to dinner and had truffled baba ganoush to start. best thing i've ever tasted. i've no idea how to make it unfortunately, but you could try googling for it!

i also make a dish like this:

slice eggplant into quarter inch thick rounds. brush eggplant slices with an equal mix of balsamic and olive oil. grill until browned on both sides in the oven. allow to cool.

when cool, arrange on plate with roasted yellow and red peppers. sprinkle with feta cheese or goat's cheese and some chopped basil. drizzle with olive oil. mmm..

 

[hatz]

I was reading this thread yesterday and clearly it got stuck in my head, because after work I went to the shops to get some jasmine tea and some chili sauce, and it was only as the cashier was ringing it up that I realised I'd picked up an aubergine!

But mmmmmmmmmmmmm aubergine! I chopped it finely and cut into quarters, then fried quickly in a pan. Then I chucked in some peeled tomatos, an orange pepper and shed loads of chili, stuck the lid on it and left it for 20 mins to simmer nicely. Then I put some chopped spinach in and cooked for another 2 mins, and served with rice. I have never seen my friend eat anything so quickly!!

But now I want to make this tomato and basil and mozzarella and parmesan thing! Esp with red pesto. You might as well just kill me now- it sounds far too good to be true!! How long do you have to bake it for?

Oh and sorry about such a long rant about aubergines, but I like them!! (too much it seems!)

 

[xenon]

That went well.

Chopped aubergine into strips, covered in salt. Pressed plate on top and squesed moisture out. Then tried to shake most salt off. Thought about rinsing the strips butassumed the water would get soaked in.

Well in the end. A very salty dish of aubergine, mushroom and tomato.

Now in bin.


Folly of trying to cook quickly.

Not much other food in as need defrost fridge freezer, so on to plan B. A can of diet coke and an aero. mmmm. Nutricious.

 

[dicky_plums]

The thing with your aubergine is to cook it just right.
I never salt mine. Cook it too much and it disintegrates, too little and its rubbery.
I have a great aubergine lasagne recipe which takes time but is always a winner. It involves brushing sliced aub with french dressing, then grilling, before using as layers in the lasagne.
I also find this is a good recipe:
http://www.jamieoliver.com/recipes/2005/10/14/caponata.php