Whats a good way to cook aubergine?!
And then there are the numerous "baba ganoush" (a hummus-like spread using aubergines) recipes.
Anyway, here are my contributions:
GRATINéED AUBERGINE SLICES
Cut aubergines crosswise into round slices, about ? inch thick. Put them on an inclined board (draining into the sink), salt them, and cover them with another board, weighting it down to press them. Leave them to drain off their bitter liquid for a few hours. Dry the slices and place them on a greased baking sheet; then coat them with a smear of plain tomato sauce/purée, add a few chips of finely chopped garlic, and cover with a generous dusting of dry bread crumbs. Drizzle with olive oil. Bake at about 375-400° F for about 15-20 minutes or until the topping browns.
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BAKED AUBERGINE "BOATS" (Makes 8)
4 aubergines (the long, dark purple kind)
3 rounded tbsp tomato purée/paste/sauce
? cup grated parmesan cheese
? cup diced Swiss cheese
1 handful of fresh leafy parsley (about ? cup when chopped)
about 1 tbsp butter
dry bread crumbs
salt & pepper to taste
Cut the aubergines in half lengthwise and boil them in salted water for 15 minutes. Pour them out and let them cool in a colander and then, with a spoon, scoop out the pulp, leaving the outer skins intact, forming a sort of canoe shape.
Chop up the pulp and blend it together with the tomato purée/paste/sauce, grated parmesan cheese, finely chopped parsley, and diced Swiss cheese, salt and pepper.
Set the empty aubergine skins on a greased baking sheet, fill them with the filling mixture, dust them with dry bread crumbs, and dot them with a bit of butter.
Bake them in a moderate oven for about 15-20 minutes, or until the bread crumb topping is golden brown.
You can alter the proportions and invent as you like. I sometimes add some diced mozzarella as well; it sort of softens the Swiss cheese flavor, making them slightly milder and less "pungent" in taste. But either way they're very, very tasty.
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Another idea, a sort of ratatouille: sauté diced aubergine together with chopped red, yellow, and/or green bell peppers, diced potatoes, sliced onion, and chopped garlic in olive oil until soft, adding a little water as necessary to stew and avoid scorching any of the vegetables, and salt to taste.
Or look up various ratatouille (which would usually use zucchini instead of potatoes) recipes.
A really yummy side dish!
Answers: Soooo many... and a number of recipes have already been posted here (do a search for "eggplant", as well as "aubergine").
And then there are the numerous "baba ganoush" (a hummus-like spread using aubergines) recipes.
Anyway, here are my contributions:
GRATINéED AUBERGINE SLICES
Cut aubergines crosswise into round slices, about ? inch thick. Put them on an inclined board (draining into the sink), salt them, and cover them with another board, weighting it down to press them. Leave them to drain off their bitter liquid for a few hours. Dry the slices and place them on a greased baking sheet; then coat them with a smear of plain tomato sauce/purée, add a few chips of finely chopped garlic, and cover with a generous dusting of dry bread crumbs. Drizzle with olive oil. Bake at about 375-400° F for about 15-20 minutes or until the topping browns.
-------
BAKED AUBERGINE "BOATS" (Makes 8)
4 aubergines (the long, dark purple kind)
3 rounded tbsp tomato purée/paste/sauce
? cup grated parmesan cheese
? cup diced Swiss cheese
1 handful of fresh leafy parsley (about ? cup when chopped)
about 1 tbsp butter
dry bread crumbs
salt & pepper to taste
Cut the aubergines in half lengthwise and boil them in salted water for 15 minutes. Pour them out and let them cool in a colander and then, with a spoon, scoop out the pulp, leaving the outer skins intact, forming a sort of canoe shape.
Chop up the pulp and blend it together with the tomato purée/paste/sauce, grated parmesan cheese, finely chopped parsley, and diced Swiss cheese, salt and pepper.
Set the empty aubergine skins on a greased baking sheet, fill them with the filling mixture, dust them with dry bread crumbs, and dot them with a bit of butter.
Bake them in a moderate oven for about 15-20 minutes, or until the bread crumb topping is golden brown.
You can alter the proportions and invent as you like. I sometimes add some diced mozzarella as well; it sort of softens the Swiss cheese flavor, making them slightly milder and less "pungent" in taste. But either way they're very, very tasty.
-------
Another idea, a sort of ratatouille: sauté diced aubergine together with chopped red, yellow, and/or green bell peppers, diced potatoes, sliced onion, and chopped garlic in olive oil until soft, adding a little water as necessary to stew and avoid scorching any of the vegetables, and salt to taste.
Or look up various ratatouille (which would usually use zucchini instead of potatoes) recipes.
A really yummy side dish!
There are several ways:
1. sliced, dipped in egg and breaded the fried.
2. Cut in half length wise and baked. Spoon out the softened pulp and mix with some olive oil and herbs. Spread on toasted bread.
...... and these are just two of the many.
GC
Fry on the pan in a little butter for a few minutes on either side, lovely for breakfast
with your legs
1. slice length ways and carve out. fill with rice ans cheese [mixed] or 2. [slightly healthier] add tomatoe sauce [such as dolmios] and pepper, tomarto, and other veg
You can even shred it and put it in a Chocolate Zucchini cake for a very moist cake (plus it gives your children their veggies).