Aubergine

eryn_kathleen

Eggplant Parmesan is a really good meal for vegetarians to cook for non-veggies. It's just like veal (not found very often) or chicken parmesan, but the eggplant replaces the meat.

There's an excellent recipe in The Joy of Cooking, but I'll give you the basic overview and a few links to online recipes.

2-3 eggplants (aubergines), cut into slices and dried on kitchen towels
eggs, beaten
breadcrumbs, mixed with a pinch each of italian herbs and parmesan
pasta sauce
mozzarella
parmesan

Coat the aubergines in the beaten egg, then in breadcrumb mixture.
Place on a cooking sheet, then cook in preheated 180 degree oven for 5 minutes. (Alternatively, you can lightly fry them in a frying pan)

Spread some pasta sauce thinly on the bottom of a casserole. Layer the cooked eggplant slices over the pasta sauce. Add more pasta sauce over the top and finish with sliced mozzarella and parmesan.

Here are some more detailed recipes (the first is the most traditional, the other two are a bit more 'posh'):
http://allrecipes.com/Recipe/Eggplant-Parmesan-II/Detail.aspx
http://www.gourmetsleuth.com/recipe_eggplantp.htm
http://www.elise.com/recipes/archives/000220eggplant_parmesan.php

Dazzieboo

For me, it has to be Moussaka, a dish I always have in Alykes, Zakynthos.

I hav tried many recipes to match what I have over there and Antony Worrall Thompson's is the only one which comes anywhere near the authentic taste.


75ml/6fl oz olive oil
1 large onion, finely chopped
675g/1½lb lamb mince
3 cloves garlic, chopped
1.25ml/¼tsp cinnamon
1.25ml/¼tsp allspice
2 x 400g/14oz tin of chopped tomatoes (I use Tesco Value)
1 tbsp fresh oregano, chopped
2 bay leaves
1 tsp fresh, soft thyme leaves
175ml/6fl oz white wine
4 medium aubergines, cut into 1cm/½in slices
salt and freshly ground black pepper
flour for dusting

For the Bechamel Topping:
85g/3oz unsalted butter
85g/3oz plain flour
900ml/1½pt milk
85g/3oz parmesan, grated
115g/4oz gruyere, grated (can use cheddar if on a tight budget)
2 egg yolks
1 egg

Method
1. Heat 2 tbsp olive oil in a large casserole dish. Add the onion and cook gently for 10 minutes or until the onion is soft, but not coloured. Brown half the lamb in a frying pan and add to the onion. Add the garlic and break up the meat with a wooden fork until it has a loose texture. Brown the remaining lamb.
2. Stir the cinnamon, allspice, chopped tomatoes, oregano, bay leaves and thyme into the casserole. Add the rest of the browned lamb and de-glaze the pan with white wine. Pour straight into the casserole dish, reduce the heat and simmer for approximately 1 hour.
3. Place the aubergines in a colander, sprinkle with salt and leave for 30
minutes. This draws out any bitter juices.
4. Meanwhile make the bechamel sauce. Melt the butter in a non-stick pan and stir in the flour. Take off the heat and gradually stir in the milk. Return the pan to the heat and stir continuously until the sauce thickens. Simmer over a gentle heat for 5-8 minutes. Remove from the heat, stir in 55g/2oz of the parmesan and 55g/2oz of the gruyere cheese and season with salt and pepper.
5. Rinse the aubergines and pat dry. Dust the aubergines with flour and fry in batches in the remaining olive oil until golden on both sides, about 8 - 10 minutes. Drain on kitchen paper. Set aside until ready to construct the moussaka.
6. The white sauce should now have cooled enough to whisk in the egg and egg yolks.
7. Cover the base of an ovenproof dish (30 x 20cm/12 x 8in) with a third of the mince then cover with half the aubergine slices. Repeat the layers, ending in the last of the mince, then pour over the cheese sauce. Sprinkle over the remaining parmesan and gruyere. Bake in a preheated oven at 180C/350F/Gas4 for 50-60 minutes, until bubbling and golden. Allow the moussaka to settle for 5 minutes before cutting into squares and serving.

Pink.

Hi newmrslockwood,

There is an older thread on aubergines that should give you more ideas so I have merged your thread with it as it helps to keep all the suggestions together.

Pink

Melissa177

A friend and I had a very OS Saturday afternoon - we went to the local market, which sells huge bowls of veg for a pound each (although far too much for one person) and split them in half afterwards.

We bought two aubergines for a pound, and I am now scratching my head about what to do with my one: I have no oven at the moment, and the only thing I've ever made with an aubergine is moussaka in the oven.

Does anyone have any good aubergine receipes that I can cook on a hob?

I'm not a big fan of rataouille, but I do have an abundance of cheese, herbs, spices, pasta, rice, beans, vegetables and, erm, pastrami on hand!

Any ideas appreciated.

Pink.

Hi Melissa,

Aubergine and chickpea casserole can be cooked on the hob. Aubergine pancakes sound good too.

For lots more ideas have a look at this thread: Aubergine

I'll merge your thread with that one later to keep all the suggestions together.

Pink

Melissa177

Thank you! I also have an abundance of chick peas in my store cupboard. The aubergine and chickpea casserole sounds lovely.

I spent a good half hour trawling recipe sites and cook books before I posted on here - you are all exceptionally good with ideas.

lofty_cherrytree

In The Low Fat Cookbook by Sue Kreitzman, she uses the flesh of aubergine with mince to stretch it. Cook the cubed aubergine with onions, garlic, spices or herbs (depending on what you are making) stock and wine until soft then add mince and tomatoes etc and this will stretch a smaller portion of mince. It does work and the aubergine takes on the flavourings you are using.

Melissa177

Low fat is good - I think I might have to try a few of these recipes - and maybe buy another aubergine!

Penelope_Penguin

Aubergine makes great curry. I would give you a recipe but when I googled *aubergine curry* there were to many delicious ones that I couldn't decide!

Try it, and pick your favourite - let us know what you choose.

Penny. x

mrcow

Bunging it in an omelette is always quick and nice