Garlic Aubergines

Wig

Anyone got a good recipe for this? I just tried this one
http://www.101cookingrecipes.com/chinese-cooking-recipes/garlic-aubergine.php

And it worked ok, first time I did it, I did it like this:
used EV olive oil
Kept adding more olive oil as the aubergnes absorbed it.
Added garlic early (as in the recipe) and of course if you add garlic early it just burns. :doh:
Added spring onion early But after aubergines were browned.
splash of yellow bean sauce (sharwoods)
substituted water for rice wine and did not add much water because the oil had started to come out the aubergines + soy sauce

It worked ok but was very oily

Second time I did this:
fair amount of oil to start but I didn't add any more when absorbed, browned off both sides (you could say burnt )
added onions, again no more oil.
added yellow bean sauce A bit more than first time.
added garlic
added water a soy sauce, more water than first time.

This second one I preferred but I would have added more water or less sauce (or both).

* Oh, and I did not salt the aubergines and they were fine, does anyone know why they often say to salt aubergines?

StudentLife

Wig wrote:

* Oh, and I did not salt the aubergines and they were fine, does anyone know why they often say to salt aubergines?

Oooh i know, i know [waves hand frantically in the air], pick me, pick me :rolleyes:

It's because when you heat up the oil, if you add aubergine (or other fruit/veg of similar watery consistency) then the water will mix with the oil and it will spit at you lots. If you salt them first it reduces the spitting.

[N.B. i found this out whilst watching 'Come Dine With Me' so it may not actually be true - makes sense though!]

spender

Aubergines used to be very bitter and you used to salt them to draw out the bitterness. However with the new varieties that are sold now they no longer have to be salted as they are no longer so bitter.

Roast them in the oven with garlic, cherry tomatos and sweet potatos in a little amount of EV. Yummy

Wig

I had heard the water extraction theory before, and it's true water does come out, but then you have to wash them and dry them. Cooking them as I did, is no trouble without salting.

My OH had heard the bitterness extraction story when I asked her earlier, so I tasted it raw and it wasn't bitter, so I went ahead.

Dunno which story is the right one or if they are both correct, but one things for sure, you don't need to do it. Waste of salt and time.

spender

You've got it, the bitter bitterness bred away! I love the little ones you can buy.

Wig

They might taste better with a bit of bitterness