Aubergine

Penelope_Penguin

CCP wrote: »

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.

My HG aubergines aren't bitter I grow Moneymaker which is the most common seed variety available.

CCP

Penelope_Penguin wrote: »

My HG aubergines aren't bitter I grow Moneymaker which is the most common seed variety available.

That's interesting. I get ones from my dad - I don't know what variety they are, but they're definitely bitter enough to need salting before eating. I might trying growing my own next year, of the variety you use, and see what happens. (A fine excuse for eating lots of aubergines, I think. )

zippychick

I've merged this with the aubergine thread

mumoffour77

What is the best way to use Aubergines..... I have 2 medium sized ones (gifted to me by my mum) also a butternut squash.

I know to slice the aubergine in approx 5mm slices and "paint" them with oil and griddle them.... but what do i use them in?

Please help, as I dont want them to go to waste!:money:

TIA

Racheldevon

One easy and tasty recipe for the aubergine is cut and griddle them like you say, then when slightly cooled, thinly spread a little pesto on each slice, then add a thin slice of mozzerella cheese on top of the pesto and roll up, place all the slices like this into an overproof dish, then cover with a tomato sauce (either home made or whatever floats your boat), then you can top with either some cheese, or breadcumbs and bake til goldern

Also try bbc good food website, just type the ingrediant you want to use into the search bar and a whole list of recipes come up

ifonlyitwaseasier

BNS is lovely peeled (well you don't have to but i prefer it peeled) and then sliced and cooked like oven chips, delicious healthy and sooo filly if you have that with fish

soup is also good but personally i find it too sweet for me

BitterAndTwisted

Melanzana alla parmigiana for the aubergines.

Butternut squash is delicious baked. Makes a lovely soup, too.

MrsE_2

I buy a butternut squah nearly every week to make soup - I love it

http://www.goodtoknow.co.uk/recipes/501396/stilton-and-spicy-butternut-squash-soup

I only use the stilton as a treat, otherwise I stick to the lo cal version.

meritaten

I dont like aubergine - but butternut squash is delish!
I peel it by cutting it in half just above the round bit, then using a sharp knife cut the rind off. cut it in half and scoop out the seeds from the round bit. (you can rinse these and dry them off and either eat them yourselves or put them out for the birds). then slice the squash and cut into nice large chunks - do the same with the top bit. my fave way is to roast the chunks with olive oil and a little salt and black pepper - add garlic if you want. I like to use the roast squash as accompaniment to roast pork or chops - or make soup. or you can add chunks of onion, mushrooms. peppers and garlic with some chopped herbs (parsley, basil, tarragon or dried italian herbs) and make a roast veg mix! I can eat that on its own but i like to mix it into cous cous or rice or pasta. any leftovers are kept in the freezer to make roasted veg soup.

greenbee

Aubergines... Bake whole until soft, then peel and blend with garlic, oil and cumin to make baba ganoush