Aubergine

radiohelen

Slice it up, fry it on both sides until it's golden then layer up with tomato sauce, basil and mozzarella and parmesan....end with a layer of mozzerella on top, add some parmesan or cheddar and bake in the oven for a good 45 minutes....till it's all bubbly and cheesy.... mmm I'm hungry for it now.

jackieglasgow

rockie4 wrote: »

This is really tasty and I'm not a great lover of aubergine!

Aubergine & Chickpea stew

1 onion, finely chopped
1 or 2 cloves garlic, crushed
400g tin tomatoes
squirt tomato puree
1 large aubergine, cubed
1 400g tin chick peas, drained and rinsed
fresh coriander
Method
Finely chop the onion and garlic.
Cook in a little water for 5 mins.
Add the tomatoes, puree and aubergine. Simmer gently for 15 mins.
Add the chickpeas, cook for another 10 mins. Stir in the coriander.
Season to taste, I use stock granules instead of salt.
Serve.
This is good on it's own or with rice / couscous.

Makes enough to split into 3 portions if you're not as greedy as I am.

....................and we have a winner! thanks ladies, they all sound erm, good, but I'm going to try this, except that I will follow some of the others' advice and try frying it til golden before adding it. I've decided nothing ventured, nothing gained, and I can't try and persuade the kids to try anything at least once, if I don't do it myself.

If I don't poison myself, I will report back when it's over!

Thanks again. Jackie X

juliapenguin

In my humble opinion, the reason a lot of people don't like aubergine is that when they had it, it wasn't cooked long enough. To me, it has a bizarre texture when it's undercooked, kind of spongey. When it's cooked for longer it's a different animal altogether.

My favourite Chinese restaurant (Tai Wu in Manchester - lunchtime buffet £5.40 including a drink guess where I always go for celebrations?) does aubergine slices fried in batter - very yummy indeed, unless you get one that is too thick and isn't cooked enough, when it's horrid. It's either my favourite or my least favourite on the buffet.

rockie4

*rockie takes a bow*

I often chuck an onion in but have never pre-fried the aubergine (might have to try that!) but the others are right, it's minging if it's under cooked!

This recipe freezes well, I often double up and freeze half, the aubergine is nice and mushy then

Jane2112

An aubergine?
Just the one. I remember having a gorgeous aubergine starter in a restaurant in Egypt but haven't a clue how it was cooked.
I dont fancy stuffing it.
Cheers,

Pink.

Hi Jane,

I usually make moussaka with aubergines but one may not be enough. There's an earlier thread with lots of ideas that should help so I'll add your post to it to keep the suggestions together.

Pink

dandy-candy

I have always prepared aubergine in the method I found in an old cookbook - slice it up, sprinkle with salt, leave for an hour then rinse, dry and use. My stepmother came over at the weekend and said that modern varieties can be chopped up and cooked straight away. Is she right?

Diflower

Yes, modern varieties are not bitter, I always just chop and cook.
Also for things like moussaka, instead of frying slices, you can either dry-fry or lay in a foil-lined grill pan and brush with a little oil then grill.

CCP

I agree with Diflower, unless you're cooking home grown aubergines - they can sometimes be a bit bitter so I usually salt them before cooking. Otherwise, I definitely cook without salting, and have never found one that needed it.

Phoolgrrrl

I used to salt until I was told this. Now don't salt just chop and use and haven't noticed a bitter taste.