what can i do with my home grown aubergines?

Answer 1

throw them at neighbours

Answer 2

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Nut loaf is the classic veggie dish: the alternative sunday lunch. My version of this has a layer of aubergine to make it more interesting. The great thing about this is you can serve it with the usual trappings for meat: A sauce (red wine sauce), potatoes, two veg. You can also eat it by itself.

Ingredients
For four to six people:

One large aubergine
One small onion
two cloves garlic
Two green peppers
Eight ounces of mushrooms
10 oz (300g) tomatoes
Dill, sage rosemary, oregano, salt, pepper
Eight ounces of cashew nuts (maybe ground)
Six ounces wholemeal bread
Method
Preheat the oven to gas mark seven, 425 f 210c

Slice the aubergines longways into sixth of an inch (4mm) slices. Cover these liberally on both sides with salt, sandwiched between two places with a weight on top.

Fry the crushed garlic and chopped onion in a largish frying pan, until the onion is soft, then add the peppers. When the peppers are getting soft, add the mushrooms chopped into small chunks. After a few minutes, Add the quartered tomatoes. If you want to skin them, you can. I just pick out any bits of skin I notice when I stir the sauce.

Reduce the sauce down to a stew, stirring from time to time to stop it sticking.

Once the aubergines have been under salt for half an hour, wash off the salt, pat them dry, then place on a baking tray with a good covering of olive oil. Turn the slices to ensure they are well covered in oil. Bake for about twenty minutes until soft and clear.

Meanwhile, grind down the cashews. A nice way to do this is to grind three quarters of them very fine (so it looks like sand) and the rest into bigger bits. Also crumb the bread by grinding it.

When the sauce is thick, add it to the nuts.

Grease very very well the tin, place hald the nut mix in, the layer of baked aubergines (pat off some of the excess oil), trying to leave some space around the edge (about half an inch of border all the way round will be enough), then the other half. Flatten and press down.

Bake in the centre of the oven for thirty to forty minutes, until the topping is dark golden brown. Hopefully, it should turn out neatly. Serve in slices with roast potatoes and vegetables. good luck

Answer 3

If they are big and meaty enough, put them on a grill... I mean outside, make the fire, add charcoal, heat the grill and put the aubergines on it. Let them cook until the skin is very very dark, and they are very soft and juicy. Make sure to keep turning them on that grill.
Then take them off, let them rest for a couple of hours, after you added a generous quantity of salt over them - to drain the juices out.
Then peel them carefully. The insides should be greenish in color, and very soft. Put them in a mixer, add chopped onions, and start mixing at full speed. Add salt and oil as they are mixing. And a egg yolk too. The result should be a thick paste, not too hard, not too mooshy.
Serve with fresh pepper, or tomatoes. Trust me, the taste is divine!
It's a very romanian recipe. :) Enjoy!

Answer 4

slice about 1/4 inch thick, brush with olive oil, sprinkle salt and pepper. Layer them in a 9x13 baking pan and put one can of diced tomatoes on top. Then sprinkle with fresh (or dried) basil and oregano. Sprinkle with Parmesan cheese (as much as you like) and shredded mozzarella (not too much).

Bake at 350 for half an hour or until the aubergines (eggplant) is tender.

Answer 5

auberines make great curry ...

soak 1 cup of yello lentils in warm water overnight.

boil 2-3 potatoes and dice them, dice aubergines.

in a frying pan, put 1 spoonful of oil and add cumin seeds, mustard seeds, when the mustards start cracking, add the potatoes and aubergines. immediately add half teaspoon chilli poweder, 1/4 tsp turmeric, 1/2 tsp coriander powder, 1/4 tsp garam masala and stir. leave for 2-3 minutes. Add the lentils of previous night, add salt and leave to boil for about 20 minutes.

garnish with coriander and eat with poppadams / rice / nan bread !

you'll love it :-)

alternatively you can brush them with olive oil and herbs and leave to marinate for 15 minutes - then grill them till they are slightly crispy...

Answer 6

Slice them thinly and put salt on them and leave it for a while so the bitterness goes. Put them in a veggie lasagne. Either that or give them away.

Answer 7

Slicely them thinly and use them as a substitute for lasagne pasta.

Slice then thinly, roast them and eat them as an alternative to potasto crisps.

Use them as a filing for home made quiches/flans.

Answer 8

lol sooo many answers so little time!
anyway, i made somthing on hol with them, fryng them lightly in some butter then adding fresh spices and herbs to them, then topping with cheese and putting under the grill. yummy

Answer 9

Well answered Selina Raichand !!! Nice one.

Answer 10

Make Moussaka - its a delicious greek dish.

Answer 11

i suggest you put them into the freezer until the are frozen solid, remove from the freezer, chisel them into a sharp point and insert them up your well f****d fart box