How do you cook an Aubergine?!
How do you cook an Aubergine?
Answers:
fry it with breadcrumbs
Source(s):
yum
pretty much any way you like, grilled, stuffed, baked, steamed, fried, cooked in a sauce, i guess you could boil them but would be pretty tasteless
stir fry with ginger, garlic, onion and throw in soy sauce at the end
moussaka is traditional:-
first of all you need to prepare the aubergines to get rid of their high water content and concentrate their flavour. To do this, remove the stalks and, leaving the skins on, cut them into approximately 1? inch (4 cm) chunks. Then place them in a colander and sprinkle them with about 1 level dessertspoon of salt. Now put a plate on top of them and weigh it down with something heavy, then put another plate underneath to catch the juices. Leave them like this for 1 hour. Then, shortly before the end of this time, pre-heat the oven to its highest setting. When the hour is up, squeeze out any of the excess juice from the aubergines with your hands and dry them as thoroughly as you can in a clean cloth. Next, spread them out on the baking sheet, drizzle 1 tablespoon of the olive oil over them and toss them around to get a good coating. Now pop the baking sheet in the oven and roast the aubergines for 30 minutes or until they are tinged brown at the edges.
Meanwhile, heat the remaining olive oil in your largest frying pan and fry the onions and garlic gently for about 5 minutes. After that, turn the heat up high, add the minced lamb and brown it for a few minutes, turning it and keeping it on the move. Now cook the whole lot, stirring all the time, for 2-3 minutes. Then reduce the heat and, in a small bowl, mix the mint, parsley, cinnamon, tomato purée and red wine. When they're thoroughly combined, pour them over the meat, season well and cook the whole lot very gently for about 20 minutes, stirring from time to time so it doesn't catch on the base of the pan.
Now remove the aubergines from the oven and reduce the temperature to gas mark 4, 350°F (180°C). It's a good idea to leave the oven door open to cool it down a bit.
Next, make the topping by placing the milk, flour, butter, nutmeg and bay leaf in a saucepan. Using a balloon whisk, whisk over a medium heat until everything comes up to simmering point and the sauce becomes smooth and glossy. Now turn the heat down to its lowest setting and let the sauce cook gently for 5 minutes. Then taste and season, discarding the bay leaf, remove the saucepan from the heat and let it cool a little before whisking in the ricotta and egg. Give it a good whisk to blend everything thoroughly.
Finally, combine the roasted aubergines with the meat mixture and transfer it all to the baking dish. Then pour the topping over, sprinkle the surface with the Parmesan and bake on the centre shelf of the oven for 50 minutes, by which time the top will be golden brown. Let it stand for 10 minutes to settle, then serve with brown rice and a Greek-style salad of cucumber, tomatoes, olives and crumbled Feta cheese dressed with olive oil and fresh lemon juice.
This recipe is taken from How to Cook Book One.(Delia Smith)
For different varieties, do go to google and type receipes - Aubergine/brinjal .
U will be flooded with a no. of receipes .
Since they cook fast, lightly steam them or fry [shallow] them in a little oil and add spices to the fried pieces of brinjal.
I love them in a moussaka. But I cook them in a microwave for a few minutes (sliced) because I find them rather greasy if fried in oil.
Slice lengthways sprinkle with salt to draw out some of the juice then after 10 mins grill
Peel and slice about 1 cm thick. Place in a tray and sprinkle with salt. (It draws out the bitter taste.) Leave for 5 minutes and rinse well. Pat dry with tea-towel. Dip into beaten egg and then into flour. Deep fry untill crispy.
Sliced and fried it's a bit like fried tomato. Nice.
There are thousands of ways. Thin sliced and grilled, baked whole and then peeled and chopped and put in salad, breaded and fried, chopped and slow-cooked in pasta sauce....the possiblities are endless.
Google "aubergine recipes" and you'll find an endless list.
Aubergine or eggplant, is versatile.I like it in soup.
Take one aubergine, cut in cubes.
1 medium onion, one clove of garlic, a handful of parsley finely chopped.
Add two cups of chopped tomatoes or a can of diced tomatoes.
chop up a bunch of basil.
4 cups of vegetable or chicken broth.
serve with flavored cro?tons or toasted French bread.
Sprinkle with Parmegan cheese, for those that can't live out cheese.
Brown the onions and garlic in olive oil, add the remainder of the recipe and simmer for half hour.
Trim it, take out the seeds, dice it and put it in the oven until done
well, there are alot of ways to cook it.....normally they are soften with oil on a skillet and then cook like how you cook.
aubergine tempura
soften with oil and cook with garlic and eggs (if you can eat eggs...otherwise use egg substitute)
if you think is too oily...use water to cook them.....
steam them....
need to soften then you cook with your favorite recipe....