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Post by mickthecactus on Sept 10, 2008 16:49:04 GMT 1
They always look so good but I must cook them wrongly as they don't do it for me.
Suggestions please.
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Post by 4pygmies on Sept 10, 2008 16:58:08 GMT 1
They are lovely sliced up lengthways and fried with garlic and olive oil with a crispy green salad and lots of good bread, Mick. I usually make a casserole with them, topped with cheese - lots of thick tomato sauce over them with mushrooms etc......yum. That need lots of bread too.........
Or sliced thinly and rolled with feta cheese, onions, mushrooms, spinach etc etc, pinned with cocktail sticks and roasted - brushed with olive oil and served with crunchy salad etc (and french bread...) ;D
And don't forget to salt them for 20 minutes and rinse before cooking, it takes away the slight bitterness.
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Post by Sleepy on Sept 10, 2008 17:08:02 GMT 1
They always look so good but I must cook them wrongly as they don't do it for me. Suggestions please. Slice them thinly (about 1/4" thick) and sprinkle with salt. This will cause them to sweat and will remove the bitterness. Wash off the sweat and pat dry in paper towels. Then fry in a pan with a mixture of olive oil and butter until they start to brown. Then serve. Mmmmmmm! |
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Post by mickthecactus on Sept 10, 2008 17:11:26 GMT 1
Do you peel them though?
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Post by Sleepy on Sept 10, 2008 17:13:36 GMT 1
If they are young and fresh then no. But if shop-bought quality or a bit on the mature side, then yes - the skins will be tough.
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Post by elsie on Sept 10, 2008 20:24:54 GMT 1
I love Aubergines ;D
At the moment with all the lovely tomatoes,courgettes,peppers and aubergines I have been making lots of veggie moussakas
I make a lovely sauce with tomatoes,onions,garlic,courgettes and peppers.
Cut the aubergines into 1/2 slices and sprinkle salt on them and leave for about an hour.
Wash and dry the slices well. I then usually shake them in a bag of seasoned flour before frying until golden brown. Put onto paper towels to drain excess oil off them.
Put the sauce into a baking dish,lay the slices of aubergine on top then make a cheesy topping with greek yoghurt,eggs and grated cheese.
Bake for about 45 mins gas no.4
Serve with crusty bread
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Post by mickthecactus on Sept 11, 2008 12:27:28 GMT 1
Thanks guys.
I have never peeled them which is perhaps where we have been going wrong. Seems to make them unpleasant to eat which is what puts us off.
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Post by debbiem on Sept 12, 2008 13:59:23 GMT 1
There are some scrumptious recipes here - if I ever get an aubergine to cook I'll remember to look on here.  |
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Post by 4pygmies on Sept 12, 2008 16:43:27 GMT 1
Do you know, I've never even considered skinning an aubergine..........I love them though. And I don't find them bitter at all.......  |
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Post by cheerypeabrain on Sept 12, 2008 17:03:17 GMT 1
My sister gave me an aubergine plant a few weeks ago...it's still not that big and is in a pot in the GH...will it survive the winter and fruit next year do you think?...should I bring it into the conservatory?
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Post by debbiem on Sept 12, 2008 17:53:10 GMT 1
Mine's at the same stage as yours Cheery, it's just stopped flowering(BEAUTIFUL flowers), and I was wondering the same.
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