any 1 know any good recipes for aubergine ?

Question

there is a man with an allotment at the bottom opf my street n he keeps giving me loads of aubergines and courgettes and tomoatoes n watermelons. but i cant think what 2 do with the aubergines. iv already made ratatouille

Answer 1

personally i think the aubergine is the slug of the vegetable kingdom

so i would chop them up and then open the composter and drop em in and then use the compost next year to grow something tasty - like anything else....

Answer 2

This sounds like nothing, but it really is good! One of the best sandwiches I've ever had.

Roasted Veggie Sandwich

Thinly slice an aubergine, courgette and half of a red pepper. Salt the aubergine slices and fry all veggies in a bit of olive oil until tender. Whilst frying, sprinkle some oregano and a bit more salt onto the mixture. It will smell Heavenly! For the bread, use a nice crusty white roll or baguette. Depending on the size of your aubergines/courgettes, you may have to adjust the portions. As a rule, put as much aubergine in as you have courgette and about half or 1/3 as much red pepper.

Answer 3

You can roast them in the oven. Slice in rounds, brush well with olive oil on both sides, sprinkle with salt and pepper and place in a shallow pan to roast in a 450 degree oven. After about 15 minutes, turn the slices over and return to oven to cook until the slices are soft.

You can also do this with the courgettes!

Another tasty and simple thing is to make a kind of relish. You can take your leftover roasted aubergine or start fresh with 1/2" cubes of raw aubergine. Cook in olive oil in a saucepan with a little garlic powder until very soft. Add some canned tomato or fresh tomato and continue to cook until you can mash it all easily with a spoon. Finally, add maybe 1/4 cup of balsamic vinegar or to taste, plus a little salt. This goes great with middle eastern menus!

Answer 4

(L)
Aubergine (Eggplant) In Garlic Sauce
The ginger and garlic must be grated or chopped *very* finely, and cooked longer than you may expect, since we are cooking them in water rather than oil! Hoisin sauce is available from supermarkets (at least in the UK), but you could probably substitute any kind of ketchuppy spicy Chinese bottled sauce. Julia's version used hot bean paste, but I haven't tried the recipe this way yet.

Serves 2

1 medium aubergine (eggplant) - about 300g (10-11oz)
1 tsp finely-chopped fresh garlic (about 2 cloves)
1 tsp finely-grated or chopped fresh ginger
1 tbsp hoisin sauce
2 spring onions (green onions, scallions), finely chopped
1 tsp dark soy sauce
1. Peel the aubergine if you hate the skin, or leave it on if you like the texture and think it looks pretty. Cut lengthways into oblong pieces about the size and length of 2 fingers side by side.

2. Boil 1/2 cm (1/4 inch) of water in a wide frying pan, then add the aubergine and cook, stirring occasionally and adding more water as needed, until aubergines are softened to your satisfaction, and very little water remains (about 7 minutes for me).

3. Remove the aubergine to a bowl, then heat another 1/2 cm water in the pan. Add garlic, ginger and hoisin sauce, then simmer briskly for 10 minutes, stirring and adding more water as needed.

4. Add the soy sauce and spring onions to the pan, then add the cooked aubergine, with a little more water if needed. Cook over a low heat for 5 minutes, stirring to coat the aubergine with the sauce.

5. Serve hot or at room temperature, with rice or noodles and another vegetable or a tofu dish.


for more details:

Answer 5

Aubergines are called eggplant in the United States. I great dish I like to make is eggplant parmigiana. You cut the eggplant into slices widthwise, dredge them in seasoned flour, shake off the excess, dip them into egg wash (eggs, salt, pepper and a little water) and then coat them with seasoned breadcrumbs. Then you deep fry them in vegetable oil until they're done. Then you place them on a sheet pan, spoon your favorite tomato sauce over them, sprinkle mozzarella cheese on top and put them in the broiler until the cheese melts and gets slightly brown. For more eggplant recipes, check out my sources below.

Answer 6

MOUSSAKA
Armenian, Greek or Turkish, it's eggplant and it's delicious!

INGREDIENTS:
4 large eggplants
1/2 cup olive oil
Coarse kosher salt and freshly-ground black pepper
4 onions, chopped medium
6 garlic cloves, chopped
1 28-ounce can whole, peeled tomatoes
1/4 cup parsley
2 tablespoons basil
1/2 teaspoon cinnamon
2 tablespoons red wine vinegar
2 pounds ground lamb
1/2 cup white wine
1/2 teaspoon cumin powder
4 tablespoons butter, plus extra for baking
4 tablespoons flour
2 cups scalded milk
4 eggs
10 tablespoons bread crumbs
1 cup crumbled feta cheese

PREPARATION:
•Prick eggplants several times with a fork. On a large baking sheet, roast eggplants in 400 degree oven until soft,
35 to 45 minutes, turning frequently to prevent charring. Cool and slice eggplants lengthwise
into 1/2-inch pieces. In a saute pan heat 1/4 cup olive oil and brown eggplant slices, 1 to 2 minutes per side.
Drain on paper towels and sprinkle with kosher salt.

SAUCE:
• In a saucepan heat 1 tablespoon olive oil over medium heat, add 1 chopped onion
and 2 chopped garlic cloves and saute until tender. Add tomatoes and their liquid.
squeeze the tomatoes in your hands into broken into coarse chunks. Add parsley, pepper, basil, cumin,
cinnamon and vinegar. Bring the sauce to a boil, then reduce to a simmer and cook, uncovered,
until sauce becomes thick, about 20-30 minutes minutes.
Yield: 3 1/2 cups sauce.

PREPARATION FOR THE LAMB FILLING:
• Heat 1 tablespoon of olive oil with onions and garlic over medium-high heat; saute until tender, 5 minutes.
•Add lamb and brown well, breaking up pieces with a wooden spatula until the pieces are no larger than 1/4 inch.
•Add wine, bring to a boil and cook until wine has reduced almost completely.
•Season meat with salt, pepper and nutmeg and stir in 1/2 cup tomato sauce. Bring to a boil, reduce heat and simmer 1 hour.

BECHAMEL SAUCE:
•In a saucepan melt butter over medium-low heat and gradually whisk in flour to make a roux.
Cook 1 minute, whisking constantly, but do not let the roux get brown.
Slowly whisk in warm milk. Bring bechamel sauce to a slow boil, whisking constantly,
then reduce heat to barely simmering and cook 20 - 25 minutes until smooth and thickened.
Remember to stir occasionlly so as not to let the sauce stick. Season with salt, pepper and nutmeg. Let cool slightly.
•In a bowl whisk the eggs and then whisk in spoonful of sauce to warm the eggs so they will not scramble.
Sowly whisk in the remaining sauce and adjust seasoning to taste, if needed.

FINAL ASSEMBLY:
•Preheat oven to 350 degrees. In a large baking dish or lasagna pan (18x8x3-inches) sprinkle 2 tablespoons
bread crumbs and cover evenly with half of eggplant. Drain as much oil from meat mixture as
possible(can squeeze meat in a paper towel) and spread over eggplant; top with half
of the feta cheese, then with half of remaining bread crumbs. Layer remaining
eggplant, then bechamel sauce, remaining feta cheese and remaining bread crumbs in even layers.
Dot top generously with butter. Bake 45 minutes until bubbly and top is well-browned. If necessary,
brown top briefly under a preheated broiler. Cool slightly and cut into 3-inch squares to serve.
Serve with extra tomato sauce, if desired.

SERVES 12

Answer 7

slice into thick slices, dip in seasoned flour and fry in butter

Answer 8

yes lob them out window.