What to do with aubergines

rabialiones

cut aubergine in half lengthways.
drizzle with olive oil , sprinkle sea salt and ground pepper
cook in hot oven for about 20 mins. or until flesh is soft
scoop out flesh, into bowl and add further spices and seasoning according to requirements/taste then mash or liquidise .
serve in small bowls as a dip
or
eat with naan as part of a main meal
delicious!!!

nabowla

Ratatouille's good too. You'll find all sorts of recipes if you type it in Google, but this is mine:

Aubergine
Couple of courgettes
Pepper (any colour)
Onion
1 1/2 Tin toms
Dried Herbs (oregano, basil,
Garlic

Fry aubergine, courgette and pepper on medium heat until reasonably soft. Fry onion separately (tends to burn if you fry it with the other veg). Combine veg, chuck in the tin toms (about 1 1/2 tins, but use your own judgement). Add herbs and garlic. Leave to simmer for at least half an hour - the longer the better.

I tend not to worry too much about quantities - I use whatever quantities I happen to have in the fridge. Goes well with lamb or pasta. Can also be frozen and used as a microwave meal for those times when you get home late from work and can't be bothered to cook!

nightsong

Has anyone suggested curry? Very nice with potatoes and other veg in a vegetable curry.

whatatwit

Unable to resist a bargain, I am now the proud owner of 5 large aubergines.:rotfl:

Any recipe ideas for something vegetarian, (DD is veggie) and that can go into the freezer.
I do have a giant tin of chopped tomatoes and a few other bits and pieces.

r.mac_2

There is an italian dish made with aubergines and cheese which is delicious. I don't have a recipe as I have never made it - but it is like a veggie lasange. the sauce is a tomato based sauce and the aubergine (cut in strips) act like the lasagne layers.

Alternatively, I love just griddled aubergine with a little olive oil as part of a salad or on its own.

Aubergines are great chopped and used in pasta sauce or ratatouille. they would freeze well like that.

Or you could use them as a dip. I think it is originally a Jamie oliver recipe (can't remember), but you put the aubergine in the oven for about an hour until it is all squishy inside, scoop out the flesh and blend it. It's great with crisps or breadsticks and very easy to do.

edited to correct my awful spelling!

empire67_2

Aubergine Parmeggaino,panfry Slices Of Aubergine In Olive Oil,meanwhile Make A Typical Italian Tomato Sauce,you Know The One ,loads Of Galic,onions,peppers,and Mush,then Layer It In A Dish With Alternate Slices Of Aubergine,then Sauce,finish With A Layer Ofsauce,cover Liberly With Parmesan Then Bake 20 Mins,serve With Crusty Bvread,superb.ps Dont Make The Sauce To Runny

Pink.

Hi whatawit,

You might get some ideas from this older thread: What to do with aubergines

Pink

r.mac_2

empire67 wrote:

Aubergine Parmeggaino,panfry Slices Of Aubergine In Olive Oil,meanwhile Make A Typical Italian Tomato Sauce,you Know The One ,loads Of Galic,onions,peppers,and Mush,then Layer It In A Dish With Alternate Slices Of Aubergine,then Sauce,finish With A Layer Ofsauce,cover Liberly With Parmesan Then Bake 20 Mins,serve With Crusty Bvread,superb.ps Dont Make The Sauce To Runny

thanks - that was exactly what i was thinking of!

lynzpower

Oooh I made a lovely thing last week ( if I do say so myself ) an adaptation of a WW recipe.

Aubergines, sliced/ quartered/ rinced/ salted ( 1 large)
tin chopped toms
other veg, peppers/ courgette/ you could add mushrooms
couple of small onions chopped big
tin drained chick peas
cumin
couple cloves garlic crushed

Fry off the onions & garlic on low heat- alsmost a sautee ( in spalsh olive oil)
then add chopped toms/ chick peas/ other veg & aubergine & cumin

Simmer for about 20 mins. I transfeered to a cassserole dish and cooked in that for about a further 30 mins.

Served with couscous- and it was yum!

Bogof_Babe

Moussaka is the obvious choice, so I'd make several and freeze them. You'll need more than one tin of tomatoes, plus a few onions and the ingredients for cheese sauce, but it is delicious and quite easy to make.

To make it vegetarian, use a couple of packets of Beanfeast (Bolognese Style is the most versatile) in place of the mince.