Any nice ways to cook and serve aubergine, either on its own or in a recipe?!
Any nice ways to cook and serve aubergine, either on its own or in a recipe?
Answers:
Sichuan Spiced Aubergine
2 aubergines, total weight about 600 g/ 1 lb 6 oz, cut into large chunks
15 ml/1 tbsp salt
5 ml/1 tsp chilli powder or to taste
75-90 ml/5-6 tbsp sunflower oil
15 ml/1 tbsp Chinese rice wine or medium-dry sherry
105 ml/7 tbsp water
75 ml/5 tbsp chilli bean sauce
salt and freshly ground black pepper
toasted sesame seeds, to garnish
1 Place the aubergine chunks on a plate, sprinkle them with the salt and leave to stand for 15―20 minutes. Rinse well, drain and dry thoroughly on kitchen paper. Toss the aubergine cubes in the chilli powder.
2 Heat a wok and add the oil. When the oil is hot, add the aubergine chunks, with the rice wine or sherry. Stir constantly until the aubergine chunks start to turn a little brown. Stir in the water, cover the wok and steam for 2―3 minutes. Add the chilli bean sauce and cook for 2 minutes. Season, then spoon on to a serving dish, scatter with sesame seeds and serve.
Stuffed aubergines
4 aubergines olive oil
1 large onion, chopped
2-3 cloves garlic, crushed
4 large tomatoes, skinned and chopped
2 tbsp/l0g fresh herbs, chopped
salt and freshly ground black pepper
4oz/100g Mozzarella cheese
4 tbsp/60ml brown breadcrumbs a little butter
1-Preheat the oven to 400oF/200oC/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.
2-Meanwhile heat 1-2 tbsp/15-30ml oil in a pan and fry the onion and garlic until translucent. Transfer to a bowl and mix in the tomatoes and chopped herbs.
3-Add more oil to the pan. Rinse the aubergines and pat dry. Place 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 a little more.
4-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.
5-Sprinkle with breadcrunibs and dot with butter. Place aubergines in a greased ovenproof dish and bake for 20 minutes until the cheese has melted and the breadcrumbs are crispy
Eggplant Lasagna
Ingredients:
3 large oblong eggplants
1/2 cup flour
olive oil
2 medium (or 1 large) onions, sliced
2 8-oz cans tomato sauce
2 cups each shredded Swiss and mozzarella cheese
Directions:
Remove top of eggplant and, from base to tip,
slice into 1/4-inch strips. Dredge strips with flour and fry in olive oil until light golden brown. Drain in paper towels; set aside.
In hot olive oil, sauté sliced onions and tomato sauce.
Simmer for about 15 minutes on low fire. In a baking dish, alternate layers of eggplant, tomato sauce, shredded Swiss and mozzarella cheese, ending in lots of cheese at the top. Bake at 350 degrees F until top is golden brown (about 40 minutes).
Source(s):
more aubergine/eggplant recipes in http://indorecipe.com
These melts are just scrummy, I have it all the time.
Take one fresh chicken and one aubergine,
dice the aubergine
cover the chicken in olive oil and butter
now throw the aubergine away
and cook the chicken 180 degrees 2 hours.
Cheesy Eggplant (Aubergine) Pesto Stacks
4 servings 35 min 35 min prep
1 lb eggplants
2 teaspoons salt
4 tablespoons pesto sauce
4 ounces grated mozzarella cheese (about 1 cup)
4 tablespoons grated fresh parmesan cheese or romano cheese
Pre-heat oven at 375°F, and oil a shallow baking pan.
Cut the eggplant crosswise into 12 1/3 inch thick slices, discarding the ends.
Arrange in one layer on paper towels.
Sprinkle both sides of slices evenly with salt and cover with another layer of paper towels.
Let eggplant stand 30 minutes.
Rinse salt off, and pat dry with paper toweling.
Arrange 4 eggplant slices in one layer in pan and spread each slice evenly with 1 teaspoon pesto.
Sprinkle 2 tablespoons mozzarella evenly over pesto on each slice.
Continue to layer remaining eggplant slices, pesto, and mozzarella in the same way.
Sprinkle 1 Tablespoon parmesan or romano evenly over each stack and bake in middle of oven until eggplant is tender, 20 to 25 minutes.
Oven Fried Eggplant (Aubergine)
4 servings 35 min 10 min prep
1/2 cup fat-free mayonnaise
1 tablespoon minced onions
1 lb unpeeled eggplants, sliced (about 12 1/2 inch slices)
1/3 cup fine dry breadcrumbs
1/3 cup grated parmesan cheese
1/2 teaspoon dried Italian seasoning
vegetable oil cooking spray
Combine first 2 ingredients, stir well.
Spread evenly over both sides of eggplant slices.
Combine breadcrumbs, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumbs mixture.
Place eggplant on a baking sheet coated with cooking spray.
Bake@ 425 degrees for 12 minutes.
Turn eggplant over; and bake an additional 12 minutes or until golden.
Eggplant (Aubergine) Meatballs
4 servings 1? hours 20 min prep
1 large eggplant
2 beaten eggs
1/3 cup parmesan cheese or romano cheese
1 teaspoon mixed Italian herbs
1 teaspoon garlic powder
1 teaspoon onion powder
black pepper, to taste
sea salt, to taste
1 cup breadcrumbs
Slice eggplant and sprinkle with salt.
Let sit 10 minutes to draw out water.
Rinse and pat dry.
Saute on stovetop with a splash of olive oil and about 1/4 cup water until eggplant is soft.
Remove and chop finely.
Mix everything but the breadcrumbs when eggplant is cool.
Then add breadcrumbs and mix until you get the consistency you want to form the balls.
Place in a generously olive oiled pan about l inch apart and bake at 400 degrees until golden brown, about 40 60 minutes.
Turn halfway through baking to ensure even browning.
Sinful Eggplant (Aubergine)
8 servings 1 hour 15 min prep
1 cup plain breadcrumbs
1/3 cup parmesan cheese, freshly grated
2 teaspoons dry basil
4 egg whites, lightly beaten with the salt
1/2 teaspoon salt
2 lbs eggplants, sliced crossways into 8 slices
lite olive oil flavored cooking spray
3 cups low fat tomatoe based pasta sauce (use ready made or look for a recipe on Zaar)
1 cup part-skim mozzarella cheese, grated (4oz)
2 tablespoons fresh parsley, chopped
Combine parmesan, basil& bread crumbs, mix.
Drain the eggplant slices on paper towels (slightly salt the eggplant).
Dip the eggplant slices into the the egg white/salt mixture.
Dip into the crumbs and cover well, redip if necessary.
Spray baking sheet with olive oil and place the crumbed eggplant sliced on the tray.
Heat oven to 400 degrees F.
Spray the top s of the eggplant slices.
Bake for 15 minutes, turn over& spray each slice again with olive oil.
Return to the oven and bake another 15 minutes.
Now spoon 1 cup pasta sauce into a 9x13" baking dish.
top with half the egg plant slices.
Spoon another cup of sauce over the eggplant and a half cup mozzarello.
Repeat with eggplant, sauce and remaining mozzarello.
Sprikle with Parsley.
Return to oven and finish baking for about 20 minutes until the cheese is completely melted& bubbling.
Ingredients
Serves 4
2-3 courgettes
1 large aubergine or 2 small ones
1 tin tomatoes
100g fresh spinach
1 clove garlic
Handful fresh herbs, e.g. parsley, thyme leaves, sage - whatever you fancy!
50 grated parmesan (optional) - if you're stuck, Cheddar will do.
Method
Preheat the oven to 200 C.
Wash the courgettes and the aubergine. Cut into 5mm slices.
Arrange the slices in an oven-proof dish - a layer of courgettes, then a layer of aubergine. Keep going until they are all in the dish.
Put the garlic and tinned tomatoes into a jug and liquidise them. Then add the spinach and herbs (if using) and liquidise again.
Pour the tomato sauce over the aubergine and courgette. There's no need to mix, it'll do that during cooking.
Sprinkle the top with a thick layer of grated parmesan. Bake for 30 minutes, until the crust is golden.
Delicious with fresh green vegetables or a side salad.
Aubergine with other vegetables roasted is divine. Toss the veg in olive oil and blasamic vinegar - beautiful. Good on the BBQ too!!
My favourite is Eggplant Parmigiana. This is Mario Batali's recipe. He calls for homemade tomato sauce, but I've used canned sauce before and it was just fine.
1/4 cup extra-virgin olive oil, plus more for oiling the baking sheet
2 large eggplant, about 2 pounds
Salt and pepper
2 cups basic tomato sauce, recipe follows
1 bunch fresh basil leaves, chiffonade
1 pound fresh mozzarella, sliced 1/8-inch thick
1/2 cup freshly grated Parmigiano-Reggiano
1/4 cup fresh bread crumbs, lightly toasted under broiler
Preheat the oven to 450 degrees F.
Using some extra-virgin olive oil, oil a baking sheet.
Slice each eggplant into 6 pieces about 1 to 1 1/2 inches thick. Lightly season each disk with salt and pepper and place on the oiled sheet. Bake the eggplant at 450 degrees F until the slices begin turning deep brown on top, about 12-15 minutes. Remove the eggplants from the oven. Remove the slices from the baking sheet and place them on a plate to cool.
Lower oven temperature to 350 degrees F. In an 8 by 12-inch brownie pan, place the 4 largest eggplant slice evenly spaced apart. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil. Place one slice of mozzarella over each and sprinkle with 1 teaspoon grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, and the 2 cheeses. Repeat the layering again until all the ingredients are used.
Sprinkle the toasted bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese is melts and the tops turn light brown, about 20 minutes. Serve immediately.
Basic tomato sauce:
1/4 cup extra-virgin olive oil
1 Spanish onion, 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely grated
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
Yield: 4 cups
To serve it on its own, the best way to serve aubergines is by grilling them. It tastes so good on its own and very nice smell too. Very delicious.
In a recipe, there are lots of ways to cook them either by stir-fry, grilling and some tasty stuffs in aubergines, etc.
Try: bhg.com or Yahoo! Food and they contain lots of recipes with aubergines in it.
And this link too, contains a list of different ways to cook aubergines and recipes:
http://www.recipesource.com/fgv/vegetabl...
I hope this helps! Good Luck!
This is one of my favourite recipes
Vietnamese Pork and Aubergine
First make up some nuoc cham - crush 1 clove of garlic and add to it 3 tbsp fish sauce, 3 tbsp lime juice, 1 tbsp sugar, 1 tbsp water and chopped red chilli to taste. Leave to sit.
Roast an aubergine in a hot oven until it is soft all the way through. Peel off the skin when it is cool enough to handle ( this dish is best tepid so dont worry about it getting to room temp )and put the aubergine in a dish.
Then fry half an onion until softened, add 100-200gs of pork mince ( depending on what you are seving this with ) and a chopped clove of garlic. Season and fry until cooked through, you can add a little water to loosen it if you like.
Spread the pork over the soft aubergine and pour over some of the Nuoc Cham sauce. Sprinkle with sliced spring onions, coriander and mint/basil leaves and serve.
Some of my favorites are eggplant parmigiana, Greek moussaka and Chinese eggplant with spicy garlic sauce.
But here is one that is less well known, but is a real gem...
Pasta With Eggplant, Zucchini, Tomato and Smoked Provolone Cheese
Slice eggplant into cubes, sprinkle with 1 Tablespoon of salt, place in colander over sink to allow to drain for 30 minutes. (This de-bitters the eggplant.) Squeeze eggplant to remove excess moisture, rinse off salt in plain water and squeeze again to remove excess moisture.
Chop zucchini into cubes. Slice an onion into thin wedges and fry in olive oil until translucent, about 3 minutes. Add eggplant and zucchini and 2 cloves of garlic (diced) and continue to stir-fry for several minutes. Add 1 can of Italian style plum tomatoes (crushed) with juice (or fresh tomatoes). Add 1 can of chicken broth. Bring to boil then reduce heat to low and allow to simmer for about 30 to 60 minutes. Toward end of this time, start cooking pasta. Various hollow shapes (like penne) work best for this dish. Bring sauce to a boil and reduce to desired thickness, stirring continuously. When pasta is done, drain it, return it to the pot, stir in sliced-up smoked provolone cheese, pour in the sauce and mix well, and cover the pot for a few minutes to allow the cheese to melt. If smoked provolone isn't available, you can substitute another smoked cheese. But the smoked cheese really is the secret ingredient that distinguishes this dish.
I love to slice them about half an inch wide and put them on a baking sheet, drizzled with olive oil, salt and pepper. Put in the oven until golden brown.
Also, diced (leave in salted water for 10min) - drain the water, then cook. Put a natural tomato sauce on top. Season with salt, pepper, oregano and top with grated cheese. It`s ver much like Aubergine Parmigiana. Enjoy!
Slice up the Arborginey and poach in port wine for a while, pass through a sieve and throw away any solids caught. Drink the gravy or pour it over hot buttered toast - got me drooling as I write.............
peel & boil an aubergines together with an onion!
in the meantime, peel a clove of garlic!chop finely
once aubergine & onion are cooked,leave to drain, then mash...add the garlic, & srinkle olive oil to it.....
can be eaten warm or cold....
makes a nice spread over bread...or an addition to any meal...
enjoy!!
Imam Bayildi (the Imam fainted - because it tastes so gorgeous)
For a starter or snack, allow half an aubergine per person, plus flatbread. One per person if you're hungry.
Slice aubergines in half vertically, sprinkle cut surface with salt & leave about 10mins before rinsing salt off. Dry on kitchen paper. Shove in a roasting tin with:
sliced onions
sliced ripe tomatoes
chopped garlic
chopped fresh mint & parsley
salt & black pepper
squeeze lemon juice
olive oil - as much as you like
Roast in hot oven for an hour or so, until aubergine flesh is really soft and onions have caramelized. Serve cold to let the flavours develop.