Aubergine

erdd2

"sandwich" pate/cheese between 2 aubergine slices, dip in seasoned or spicy batter and shallow fry

Lois_Lane

Cut the butternut squash in half lengthwise, scoop out the seeds, cover the cut side with foil, then bake in the oven until tender. Once cooked you can either serve it whole - I have it with grilled chicken and couscous - or you can take off the skin and mash the flesh with a little butter, and serve it as an additional vegetable like mashed swede, or in place of mashed potatoes.

I also roast it as someone mentioned above, along with cubed aubergine, chunks of pepper and red onion wedges. Prepare all the vegetables then put in a roasting dish with oil and garlic, cover with foil and cook in the oven for 30-40 minutes - lovely! :~)

Lois

ab7

I love both aubergines and butternut squash - here's a link to amazon scroll down to see a video of what is in my opinion a great way to cook aubergine - I just dont do the pomegranate seeds and squeeze lemon juice (from making the buttermilk lol) into the aubergine - enjoy. I love his book but some of his ingredients price are :eek: but his ideas and approach to food are great.

mumoffour77

LMAO!! im actually going to buy more of them, so many great ideas!! Thank you all xxx

Shalva

after frying or griddling the aubergine slices then use them to make a lasagna instead of pasta.......with a tomato based sauce...

sandwich mince[with onion ,spices ect] between two slices of aubergine, dip in egg and fry.......then cook slowly on a low heat in a tomato sauce....tip- cut the aubergine[ we call it eggplant here] so two slices are still attached at the bottom which will help them stay together while cooking.....

put a whole eggplant on the barbeque while you are cooking..just pierce it and turn it to be blackened on all sides.....serve cut in half and with a generouse amount of tehina on top......yum!

make eggplant salad by scooping out the inside of cooked eggplant and mixing with garlic,salt,lemon and mayonaise.......

notatvstar

.... my two favorite vegetables (not counting the boyf).

I love aubergines, either italian (sliced, covered with olive oil, and sprinkled with paprika and then done in an oven with a couple of cloves of garlic to flavour the oil), or chinese style (sliced and pan fried in olive oil with something called belchan - ground up shrimp- I know, sounds minging, but it's not!)

BNS - yummy steamed or par-boiled then roasted.

The boyf is suspicious of either veg so I don't really get the opportunity to eat them much - although he's coming around to the aubergine...

ixia

Aubergine- cover in breadcrumbs top with mozzarella and bake in oven serve with tomato pasta
or

griddle them then make a tomato sauce with onions garlic basil etc. in an ovenproof dish put a layer of aubergine the tomato sauce then grate some parmesan over and continue doing it until your dish is full.

FatVonD

I love aubergines, they have to be my absolute favourite vegetable.

I second the baba ganoush or you could use the aubergine in moussaka, it's also nice pickled with celery and garlic.

One of my favourite dishes when I was a veggie was to fry slices of aubergine and courgette, mix together some grated cheese, breadcrumbs, chopped tomato and some cumin seeds and layer in a dish then bake 'til the cheese bubbles.

katkins78

BitterAndTwisted wrote: »

Melanzana alla parmigiana for the aubergines.

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

Another vote for the melanzana alla parmigiana. I use layers of griddled aubergines, a layer of tomatoes (I prefer cherry toms sauteed with a teeny splash of white wine, but most recipes use tinned), a sprinkle of dried oregano, a torn layer of mozarella, then another layer of aubergines, grate over parmesan, dot with butter and in the oven for 20minutes or so.

I would happily have this for my last meal. I love it, love it, love it; in fact guess what I am having tonight:rotfl:

Oh and I am an aubergine salter, swear by it! Does anyone else bother/think it makes a difference?

medsdemon

OOh I made a lovely warm salad with aubergine a few times and it can also be used with spaghetti if you leave out the chickpeas.

You chop the aubergine into chunks coat it in harrissa and raost in a hot oven for about 1/2 hour with some garlic cloves. Add a drained can of chickpeas to this after 15 mins and mix it around abit. Meanwhile pop a finely sliced red onion in a dish of boiling water for 5 mins and fry a sliced block of halloumi cheese so its crispy. Then mix all these ingredients with a bag of rocket and pour over a dressing made of olive oil, lemon juice and lemon rind and scatter over some frsh coriander. It's so yummy. A recipe from Delicious mag, if any one wants it I can type it up later:D