Aubergine

zippychick

ive merged this with our aubergine thread

BN Squash may also help

Zip

melanzana

Hi all,

Got three lovely aubs for a pound, yes! Was stumped as to what to do with them, so I drizzled olive oil on them and cookd in the oven until I could decide!

Now they are sitting in the fridge.

I looked up a few things, but not sure if I can freeze?

Melanzane parmigiana looks nice, anyone made and frozen it?

Otherwise I think I'll just chuck em in a veg soup medley, but am a bit concerned that they are already cooked in olive oil, and that might just make the soup a bit yuck. But maybe it won't.

Thanks all.

lostinrates

It tickles me you are asking this with the user name.

My favourite:
http://www.google.co.uk/search?q=baba+ganoush+recipe&ie=UTF-8&oe=UTF-8&hl=en&client=safari

I would have lEft the, whole til decided. Roast and tossed with mozzerella and other medittereanian veg just over pasta or as Pan Bagna maybe?

Tish_P

I was going to suggest baba ganoush as well!
Or just bung them in a blender then use the puree as a spread or dip or as part of a pasta sauce.

melanzana

lostinrates wrote: »

It tickles me you are asking this with the user name.

My favourite:
http://www.google.co.uk/search?q=baba+ganoush+recipe&ie=UTF-8&oe=UTF-8&hl=en&client=safari

I would have lEft the, whole til decided. Roast and tossed with mozzerella and other medittereanian veg just over pasta or as Pan Bagna maybe?

That baba ganoush looks good. I can still make that with the cooked aubs I have. Hummus without the chick peas!

And I know... My nick is "Auby" from the time I dyed my locks purple, unintentionally! I prefer melanzana.

katkins78

Melanzane Parmigiana freezes fine, baba ganash sounds good though!

Fruball

melanzana wrote: »

That baba ganoush looks good. I can still make that with the cooked aubs I have. Hummus without the chick peas!

And I know... My nick is "Auby" from the time I dyed my locks purple, unintentionally! I prefer melanzana.

Baba ganoush is scrummy - definately recommend it!

I noticed the post relating to your username too

Moussaka - I always make that with precooked aubergines and I cut them into cubes rather than slices but either is fine. Adding cinnamon and a little mint (and red wine if you have it ) adds a really awesome dimension to the moussaka. Don't tell anyone that though as it's my secret ingredient

f0nz

After some lovely people offered their help on a previous query I had earlier I thought I'd post another

I had my first fruit and veg box delivered last week and it was ace! My only problem is that there was an aubergine in there and I have no idea what to do with it. If I don't use it within the next day or 2 it's going to be going to the compost heap in the sky. It looks to be a pretty average sized one so any suggestions would be gratefully received! We're a family of 5 (2 adults 3 littlies) if that makes a difference?

Thanks in advance :beer:

PenguinOfDeath

Roasted with courgettes, peppers etc?

Make moussaka (Greek lasagne with lamb, essentially)

Season, griddle and top with mozzarella... Careful with the amount of oil as it soaks up like no one's business...

mashedavocado

What else do you have that you could put with it?

Moussaka is always a winner.

Or you could try stuffing/roasting it - there's a recipe here for a dish called imam bayildi that looks great (although it wouldn't stretch between 5 of you) - http://www.bbcgoodfood.com/recipes/681666/imam-bayildi-with-bbq-lamb-and-tzatziki

You can make a dip called baba ganoush with it that's really good, and excellent in sandwiches/wraps.

Or you can have it as part of a Chinese-style meal by first steaming it for 10 minutes (cut it into sizeable chunks/strips), then tossing in cornflour and shallow frying. You can then include it in a sauce or just drizzle with soy sauce.

One of my favourite things is something I had very recently, that's basically a roast vegetable lasagne. Cut up the aubergine into cubes, along with some peppers, courgettes and onions. Drizzle with olive oil, sprinkle with salt and pepper, and chuck in a couple of cloves of garlic and a few basil leaves. Roast for around half an hour.

Take the roasting tin out of the oven, remove the garlic cloves, and pour in a carton of passata. Stir and leave to rest. In the meantime, make your bechamel sauce, and layer up the lasagne using the vegetable mix in lieu of meat/red sauce. I promise you it'll be glorious