Aubergine

Dee123_2

Cut in half and sprinkle liberally with salt. Leave for a half hour then rinse. This removes some bitter juices from inside the aubergine.

Heat oven to 200 degrees (gas mark 4?)

Using a spoon or knife, remove some flesh from the middle inside maybe an inch deep. Do not remove skin. You are aiming to leave just a channel in the middle you can add filling to.

Chop or blend together any or all of the following (onion, tomatoes, mushrooms, red peppers, garlic) and mix with some grated cheese. Fill trench in aubergine generously with this mixture.

Stick in oven for 30 mins.

Yumm.....simple and as good as many of the more complicated recipes

AussieLass

This is a completely different way to use zucchinni (augerbine).

Zucchinni Cream

1 kg (2 lb) zucchinni
2 cups sugar
1/2 cup butter
2 lemons, juiced and zested

Cut off stem and peel completely. If big take out seeds, if not don't bother. Cut into chunks and microwave in covered dish until tender. Drain and mash well.
Cook in top of double boiler over hot water with the other ingredients. Stir frequently until thick and creamy. About 15 mins. Bottle and store in cool dry place. NB: in can take up to 30 mins to cook down. (I use basin, in saucepan of water as I don't have double cooker)

Sorry, just realised aubegine isn't zucchinni. Courgettes are zuchinni's. So confusing.:oI just spied a thread further down. We call aubegine's - eggplants. Don't ask me why.

Curry_Queen

AussieLass wrote:

This is a completely different way to use zucchinni (augerbine).

( Ermmm zucchinni is courgette, not aubergine )

BTW, I made your Impossible Pie earlier ... fantastic :T ... magical ... how does it do that??? :eek:

And it's yummy too! :j



Edit: and I need to learn to read the whole post before replying :rotfl:

AussieLass

CQ,

Glad to know that you liked it. Sqeaky's was a dud. I find it really good as you always have the ingred on hand, and you don't have to serve it with anything. There is a savoury impossible pie as well. Same basics, makes it's own pastry etc and tastes like a quiche. So easy. I will post it in the recipe section later on.

ashmit

Impossible pie?? Where is that????

squeaky

It's in the Old Style Recipe Collection and is due to be indexed this weekend

Caterina

Hi all

Thanks for the welcome back Allexie, good to see I was not forgotten heheee.. been v busy and not often online.

Just a note to Dee123 - I think this was discussed before on this site - salting the aunergine is not really necessary, it only makes it salty and the amount of liquid it loses is negligible. Washing it afterward to remove salt makes it soggy! Try cooking without salting once and see if it's ok - if you don't like it, go back to salting - you might find that you can save youself some cooking time!

Ciao all

Caterina

Kippsy

Wow, thanks guys, didn't realise you could do anything with it! think I might try roasting it... or the channel thing... not sure.

My Mum always uses them to make moussaka and I wasn't terribly keen on the result she dished up (sorry Mum). Haven't cooked it yet... will probably be tomorrow or the next night...

I'm excited now about trying something new! I really appreciate your help, am definitely going to enjoy having aubergine in my Organic box again!

Thanks to everyone!

Also like the sound of impossible pie! Might have to dig out my recipe for chocolate puddle pudding aswell now the cold is setting in!

Kippsy

Well to be on the cautious side I made it into a pasta sauce type thing so I could see how it cooked if you know what I mean...

Was quite yummy! Will be looking forward to doing something different with the next one i receive in my veg box!!

r.mac_2

glad that you enjoyed it - it's always great to discover a new food item that you like isn't it

I have only recently decided that, actually, corgettes are nice - Mum's (sorry ) idea of boiling them in water had well and truely put me off until a few months ago when I added them to roast veg. Now use them in tonnes of things!!! :roftl: