What can I make with an aubergine?!
Answers:
Do stuffed aubergine - cook whole aubergine in boiling water for 20 mins approx., cut in half lengthways, scoop out flesh and put in basin. Mix with grated cheese, chopped tomato, some chopped onion ("sweat" this in a little oil while aubergine is cooking) add a pinch of oregano, a little salt and pepper. Divide this mix between two halves of auberine "shells" , top with grated parmesan and bake in hot oven for 20 mins till browned on top. Eat with french bread.
Stuffed Aubergines
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4 aubergines
olive oil 1 large onion, chopped 2 - 3 cloves garlic, crushed 4 large tomatoes, skinned and chopped
15 g (2 tbsp) fresh herbs, chopped salt and freshly ground black pepper100 g (4 oz) Mozzarella cheese40 g (4 tbsp) brown breadcrumbs
a little butterPreheat the oven to 200°C 400°F Gas 6.Wash the aubergines. Cut in half lengthwise and score the cut surface deeply with a knife.
Sprinkle with salt and leave, cut surface down, for 30 minutes.Meanwhile, heat 1 - 2 tbsp oil in a pan and fry the onion and garlic until translucent. Transfer to a bowl and mix in the tomatoes and chopped herbs. Add more oil to the pan. Rinse the aubergines and pat dry. Put them, cut surface down, in the pan and cook gently for about 15 minutes. They absorb a lot of oil, so you will need to keep adding more. Scoop some of the flesh out of the aubergines, mash and mix it with the rest of the filling. Season well.Pile the filling onto the aubergines and top with thinly sliced Mozzarella. Sprinkle with breadcrumbs and dot with butter. Arrange aubergines in a greased ovenproof dish and bake for 20 minutes until the cheese has melted and the breadcrumbs are crispy.
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Aubergine and tomato casserole=============================
Butter and vegetable or cooking oil for frying2 large aubergines (approx. .3/4 kg (1 1/2 lb), sliced and degorge1 large onion, peeled and thinly sliced1 garlic clove, crushed (optional)396 g. (14 oz) can tomatoes, sieved1 tbsp tomato puree1 tsp spoon freshly chopped oregano or basil or 1/2 tsp spoon dried oregano or basil1/2 tsp sugarSalt and freshly ground black pepper141 g. (5 oz) carton natural unsweetened yogurt25 g (1 oz) Parmesan cheese, grated25 g (1 oz) fresh white breadcrumbs
Heat a knob of butter and a spoon of oil in a large frying pan. When foaming, add enough aubergine slices to cover the bottom of the pan. Fry until browned on both sides, then remove from the pan with a slotted spoon and drain on absorbent kitchen paper. Fry the remaining aubergine slices in this way, adding more oil and butter when necessary.Fry the onion and garlic (if using) until golden in the same pan. Stir in the sieved tomatoes, tomato puree, oregano or basil, sugar, and salt and pepper to taste. Bring to the boil, then lower the heat and simmer for 5 minutes to reduce the sauce slightly.. Divide the aubergines into three equal portions and put one portion in the bottom of a shallow ovenproof dish. Divide the tomato sauce into two and put one half on top of the aubergine layer. Spoon half of the yogurt on top of the tomato sauce. Repeat these three layers once more, then finish with the remaining portion of aubergines. Sprinkle the top with the grated Parmesan and breadcrumbs. Bake in a moderate oven (180°C/350°F or Gas Mark 4) for 30 minutes or until the topping is golden brown and bubbling.
~Aubergine baked with Cheeses
~Aubergine and Shallot Calzone
Check out those recipes ^ through this link:
http://www.flickr.com/photos/53417283@N02/?saved=1
Recipe Book: "1000 Great Recipes"
You can make an aubergine & tomato casserole, it is delicious and my favorite.
Plenty of recipes in this link :
http://www.cookitsimply.com/category-002…
Ratatouille
stuffed aubergines
aubergine lasagne
pasta dishes with tomato and courgettes and aubergine
fried aubergine slices
salads
lots!
i used to work in a hotel kitchen
curry
moussaka - like lasagne but aubergines in it
toss it in something else like a stew
grill it with cheese slices in between
try to draw out the bitterness by salting it first though
A soup maybe
I have never used one D so I dont have much of a clue really
eggplant parmesan
the answer to questions lie here http://wwwcooksblog.blogspot.com/
Soup..
