what the hell do i do with aubergines? no rude answers please?

Answer 1

Try this recipes
http://www.aubergines.org/recipes.php

Eggplant Lasagna

1 large eggplant
1 tablespoon dried oregano
8 ounces mozzarella
2 cups spaghetti sauce
1/2 cup olive oil
1 tablespoon dried basil
3 cloves garlic, minced
1-1/2 cups ripe olives, pitted and halved
15 ounces ricotta
2 teaspoons fennel seed

Preheat the oven to 425 degrees.

Cut the eggplant into thin slices. Mix the olive oil with all the herbs. Brush on both sides of the eggplant slices. Brown the eggplant slices on both sides until tender in a non-stick skillet. Layer half the eggplant slices, mozzarella, ricotta, spaghetti sauce, fennel seed and olives (in that order) in an oiled oven safe casserole dish. Repeat the layers. Top with the remaining mozzarella. Garnish with olives. Cover. Bake until hot and bubbly (about 25 minutes). Let stand 15 minutes before serving.

Answer 2

There is a very nice Vietnamese dish of grilled aubergine with spring onion. It's very simple too:

Aubergine, if too large cut lengthwise, placed under the grill until the skin is a brown and inside is soft. You can accelerate the process by pricking the skin before grilling.

Pour some cooking oil into a frying pan, when it's really hot (but don't let it smoke) throw in a cup of chopped spring onion. It will 'melt' right away. Take it off the hob, add some soy sauce and mirin (Japanese sweet cooking wine) to taste into the spring onion and pour the mixture on top of the grilled aubergine. Eat with steamed rice when its hot.

Answer 3

You can cut them to slices(medium thickness)

Put olive oil on the surface of a pan

Spread them on the pan

Top with pasta sauce from a jar( or something similar that is not from a jar)

On top of that put cooked ground beef.

Put in the oven for maybe 1/2 an hr

take out

Put riccota or feta cheese(law salt) on top of the whole thing

Put back in the oven for some time until ready

After you take it out

You can add almonds(light fried) or pine nuts

serve with either rice or your choice of pasta

Answer 4

Nuke them from orbit, it's the only way to be sure (they're lethal to me - and they're quite a common allergy).

If you're sure you're not going to kill your guests with them, try melanzane parmiggiana: cut them into long, thinnish (1/4" thick) slices, drizzle with oil and a little salt and leave to rest (draws out bitterness.)

Griddle or fry in a griddle pan for the bar effect until soft. Remove, pat dry, cool a bit, then roll round a mixture of mozzarella, parmesan and sunblush tomatoes. Top with tomato frito and more cheese, bake in a moderate oven till cheese well melted and aubs cooked through.

Answer 5

Roast them and puree them with some olive oil and lemon juice for a gorgeous dip.

Dust them with cumin, paprika, add some olive oil and chargrill them.

Use them to make moussaka (sliced potatoes, aubergines, minced lamb (or whatever else you want to use) layered and covered in bechamel sauce then baked.)

Add them to lasagna or pasta sauce, just chop and saute them.

Use them in a stir fry (I think they taste great with a gingery sesame teriyaki marinade)

Stuff them with rice and veggies.

Bake them in the oven in a tomato sauce topped with a nice strong cheese like Manciego or perhaps Parmesan. (You can do breaded slices if you want.)

Answer 6

I love aubergines!! I make a baked chicken dish with them and red pepper, tomato, onion fresh basil and mozzerella cheese, nice with pasta.

Answer 7

Peel, chop into small chunks and roast with peppers, courgettes, onions, tomatos...and when nearly done, sprinkle with mozarella and put back in the oven until it's melted. Serve with rice, and some crusty bread.

Answer 8

EGGPLANT BRUSCHETTE
The eggplant and garlic in this recipe are roasted until they are so soft, they create a spread that nearly melts into the crisp slices of baguette.

click photo to enlarge
1 baguette
4 tablespoons extra-virgin olive oil
1 1/2 garlic cloves, whole clove left unpeeled
1 small eggplant (1/2 lb)
1/2 teaspoon finely chopped fresh thyme
1/4 teaspoon finely chopped fresh rosemary
1/4 teaspoon finely chopped fresh oregano
1/4 teaspoon coarse gray sea salt
1/8 teaspoon coarsely ground black pepper
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons finely grated Parmigiano-Reggiano



Put oven rack in middle position and preheat oven to 375°F.

Cut off and discard 1 end of baguette, then cut 12 (1/4-inch-thick) crosswise slices from baguette (reserve remainder for another use). Lightly brush 1 side of each slice with some oil (about 1 tablespoon total) and arrange, oiled sides up, on a baking sheet. Toast until golden, 8 to 10 minutes. While toasts are still warm, rub oiled sides with cut side of garlic clove half, then transfer to a rack to cool. Reduce oven temperature to 350°F.

Halve eggplant lengthwise and make shallow 1/2-inch-long incisions all over cut sides with tip of a paring knife. Arrange eggplant, cut sides up (without crowding), in a shallow baking dish and add unpeeled garlic clove. Sprinkle thyme, rosemary, oregano, sea salt, and pepper over eggplant, then drizzle eggplant and garlic with 2 tablespoons oil.

Bake until garlic is very tender, 30 to 35 minutes, then transfer garlic to a cutting board and continue to bake eggplant until very tender, 20 to 25 minutes more. When garlic is cool enough to handle, squeeze flesh from peel onto cutting board.

Transfer eggplant to cutting board and let stand until cool enough to handle, about 15 minutes. Scrape out flesh with a spoon onto cutting board, discarding peel. Finely chop eggplant and garlic together and transfer to a bowl. Add parsley and remaining tablespoon oil, then stir until combined well. Season with sea salt and pepper to taste.

Top toasts with eggplant mixture and sprinkle with cheese.

Cooks' notes:
• Toasts, without eggplant topping, can be made 1 day ahead and cooled completely, then kept in an airtight container at room temperature. Recrisp in a preheated 200°F oven 5 minutes.
• Eggplant mixture, without parsley, can be made 1 day ahead and chilled, covered. Bring to room temperature, about 1 hour, then stir in parsley.

Makes 4 (hors d'oeuvre) servings.

Answer 9

The long slender Asian varieties I like to cook in coconut milk with Thai curry. The large bulbous ones I use to make baba ganoush:

http://www.epicurious.com/recipes/recipe_views/views/107051

Answer 10

Use in Moussaka or a ratatouille See http://www.beyond.fr/food/ratatouille.html

http://www.greek-recipe.com/modules.php?name=News&file=article167

or just bake baby ones whole and eat as a side dish.