Aubergine

competitionscafe

Melanzane alla parmigiana is delicious - (the vegetarian style dish with aubergines layered with parmesan and tomato sauce, oven baked).

Recipe here:

http://www.jamieoliver.com/recipes/veggies/melanzane_alla_parmigiana_aubergine_parm

Also yummy is Baba Ganoush (Aubergine dip) serve with pitta bread:

Baba Ganoush recipes:

http://www.abel-cole.co.uk/Content/Recipes/Aubergine.htm#recipe18

http://www.waitrose.com/food_drink/recipes/recipesearch/recipe/0407038-r04.asp

nodwah

An idea I got from a fat free recipe book: Bake the aubergines in a medium oven (ideally when it's already on for something else -OS!) til they're all collapsed, depends on the size, then take the skin off and puree the insides (sieve to remove the seeds if you want). Then u can use this an egg replacer in burgers or meat balls- and a sneaky way of getting a veg into kids. I use this to make lamb meatball with no egg or breadcrumbs and they're sooo light and delicious but you can't actually taste the aubergine.

newmrslockwood

I've received my very first organic veggie box and it contains an aubergine which i have never used before. i have a chilli on my menu for next week, and wondered if i could use it in that? Or any other ideas, like as a side dish?

anniebooklover

Hi there,

Are you interested in snacks, starters, main meals?

you could roast an aubergine, courgette and some cherry tomatoes in the oven then warm a baguette and fill with the roasted veg, topped off with some goats cheese or any other soft cheese you like.

For a main course you could stir fry some aubergine (cut into chip-sized pieces) with spring onions, root ginger, garlic, soy sauce and sweet chilli sauce. Then mix some cornflour with some water, stir in to thicken and serve. You could add loads of other veg to this too and serve with some noodles.

HTH
Annie xx

newmrslockwood

Thanks annie, I like your idea of roasting it with courgette and tomatoes, I could use this with some grilled chicken, ooo... or with some steaks i think i have lurking in freezer!

airforce_beret

aubergine is definately best roasted ...yum yum

tumbleweed261

there was an amazing recipe on here for aubergine and chickpea stew... i'll have a root around for you

while i'm looking there's this - Aubergine pizza from the BBC, not tried it but it's on my to-do list!

edit: really sorry, I've searched everywhere that I thought it was and can't find it - I can PM you the recipe when I get back to uni tomorrow if you like though

poodlehorse

Baba ganoush. There are loads of recipes online for it but basically pr1ck the aubergine all over with a fork and bake until it is all squidgy and then turn off oven and allow to go cold, scoop out flesh and add loads of garlic and lemon juice and some olive oil and seasoning and you have a rather strange looking veggie dip, great on oatcakes or with pitta bread.

4maxine

Aubergines are great in ratatouille. You will need:
Olive oil
garlic
onion
courgettes
red & green peppers
tomatoes
salt & peper
and of course... aubergines.
Put it all together in a large pan. Cook on low heat.
It is fab with pork, chicken and even fish. If you make a lot you can freeze it or you can just reheat it and have it with eggs poached in the juice.

prettypennies

Ratatouille is one of my all time favourite dishes. I use Nigella's recipe from How to Eat. It can be eaten hot, room temperature or cold and is great as a side dish or main. ooh I want some NOW!!!

Stuffed aubergines are great too. This recipe is from Tessa Kiros Falling Cloudberries:

8 TBS olive oil
2 Garlic cloves crushed
4 aubergines
750ml tomato passata
1 celery stalk finely chopped
1 teaspoon paprika
400g minced beef
80g parmesan cheese grated
150g crumbled feta
4 TBS chopped parsley.

Heat 3 tablesp. oil in saucepan with one of the garlic cloves.

Add the passata and 250ml water.

Season and bring to boil.

Lower heat and simmer for 15 mins.

Preheat oven to gas mark 4 and bring a pan of lightly salted water to the boil.

Cut stalk off each aubergine then cut in half lengthways.

Scoop out flesh so that you have a boat shaped thin shell.

Chop up flesh and keep to one side.

Boil aubergine boats for 10 mins in the water. Drain


Meanwhile heat the remaining oil and garlic in a pan. Add the aubergine flesh, celery, paprika and saute over med heat til softened and lightly golden.

Add minced meat and continue cooking for 10 to 15 mins. mix in 250ml of the tomato sauce and cook for 2-3 mins more.

Mix in the parmesan, feta and parsley.

Ladle some of tomato sauce into a baking dish.

Fill aubergines with meat filling and put on top of the tomato sauce in the dish.

Put remaining tomato sauce over the top.

Bake for 30-45mins until sauce is bubbling up and golden crust formed in places.

Allow to cool slightly before serving.

Can be served at room temperature.