| Archive for Downsizer For an ethical approach to consumption |
| cab |
AuberginesGot another big shiny aubergine coming along nicely, ate the last ones in moussaka... And thats about as far as my aubergine repertoire goes, what with never having had them grow very well before.What else are they good for? |
||||
| tahir |
Sliced thinly in pakoras, aubergine curry | ||||
| Sarah D |
Slice thinly lengthwise, then roll up over thinly sliced mozzarella and basil, splash on a bit of olive oil and bake.
Aubergine pate is quite nice too, and there's an Indian pickle made with them, isn't there? |
||||
| tahir |
There is, never tried making it though, not sure whether it's cooked or just brined before pickling | ||||
| tahir |
It'll be called brinjal achar if anyone wants to google a recipe | ||||
| kevin.vinke |
Just picked some small unripe ones as they weren´t getting any further. They are sort of green purple striped. Can they be ripened or even cooked as they are? | ||||
| AnnaD |
I use them in a roast vegetable lasagne which is really nice. I think it's a Delia recipe. | ||||
| kevin.vinke |
sounds nice, so you think they will be ok to use then? |
||||
| vegplot |
EV made a delicious curry the other evening. Used chunky sized pieces of aubergine. | ||||
| tigger |
Parmigiana | ||||
| AnnaD |
Definitely; here's the recipe in fact http://www.deliaonline.com/recipes/roasted-mediterranean-vegetable-lasagne,866,RC.html I usually fiddle about with the recipe a bit, but more for the cheese sauce. But the mixture of vegetables makes it a really nice lasagne 
|
||||
| kevin.vinke |
That looks great thanks  The curry sounds nice too we´ve been considering making more of our vegies and not just relying on the meat side of things.
|
||||
| Erikht |
Grill slices with garlic and chili, put in a jar, and pour hot oil over. Will keep in the fridge for a week or so, very good as an antipasti or something like that. | ||||
| vegplot |
This sounds tempting
http://www.recipezaar.com/Brinjal-Eggplant-Aubergine-Pickle-Goa-India-115529 |
||||
| nats |
Slice, nuke briefly in a microwave (stops them soaking in so much oil - about 5 or 6 mins does it) and then fry slowly in yummy olive oil. Side dish to almost anything. Yumm.
(Went on holiday to Mum's this Summer in the mountains of Japan where they grow so many different types we had aubergine almost every day and never grew tired of them!) I've also done a vege toad in the hole with long sausage shaped bits of aubergine - but that was ages ago and I can't remember what to do with them before putting in the batter or even if it was any good.... |