hedgewitch
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Recipes For A Perfect AubergineI have what I think might be a perfect aubergine. It came in my weekly veg box. I have never seen an aubergine as beautiful as this one. And I think it will taste good.
How should I cook it? I don't want to drown it in too much garlic or spices. Should I dice it and roast it? Any suggestions?
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Blue Sky
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I made a lovely vegetarian Mousaka with our solitary aubergine. Somebody brought us a bag of Quorn mince so I had to put it to good use.
I do miss Quorn. 
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judith
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A perfect aubergine I would just slice into 1 cm slices, brush with oil and then grill the slices. Serve on their own with a bit of sea salt or a fresh tomato sauce.
Yummy!
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Blue Sky
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Well you are just posh Judith 
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judith
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What's not to like about that?
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hedgewitch
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| judith wrote: | | What's not to like about that? |
Nothing! It sounds... perfect.  
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tahir
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Don't mind moussaka but the only way I really like aubergines is in a curry or pakoras.
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Blue Sky
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| judith wrote: | | What's not to like about that? |
Nothing at all. I am just sad that I haven't the said vegetable around to give it a try.
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judith
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| hedgewitch wrote: | | judith wrote: | | What's not to like about that? |
Nothing! It sounds... perfect. |
Slightly charred on the outside, and meltingly soft on the inside. Luvverly.
I rather wish I had a perfect aubergine tonight too.
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tahir
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| tahir wrote: | | the only way I really like aubergines is in a curry |
Just remembered, that's me supper tonight at me mums. The missus should have harvested over 1kg today I reckon (off about 10 plants, and this is only the 2nd harvest this year)
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Blue Sky
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Shut up! 
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Blue Sky
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Your fennel is doing really well BTW
I will be looking for recipes for that soon.
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bernie-woman
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I would slice it length ways but thinly, and fill the slices with leek, tomato, courgette and smoked bacon - place the parcels in a baking dish and put some mozzarella and parmesan on top and bake till bubbling
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judith
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| Simon wrote: | | I will be looking for recipes for that soon. |
That's quite nice grilled too
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tahir
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| Simon wrote: | Your fennel is doing really well BTW
I will be looking for recipes for that soon. |
Do you get much fish there? Can't remember which it was, seed or bulb?
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tahir
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| judith wrote: | | Simon wrote: | | I will be looking for recipes for that soon. |
That's quite nice grilled too |
I think it's the other stuff
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Blue Sky
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I liked the way Hugh used it to barbeque his Trout. I think I might be leaning towards giving that a go.
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Blue Sky
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| tahir wrote: | | judith wrote: | | Simon wrote: | | I will be looking for recipes for that soon. |
That's quite nice grilled too |
I think it's the other stuff |
Other stuff?
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tahir
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| Simon wrote: | | Other stuff? |
The herb, not the veg
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Blue Sky
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| tahir wrote: | | Simon wrote: | | Other stuff? |
The herb, not the veg |
I thought that was Dill. 
Ours are quite bulbous at present.
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hedgewitch
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| judith wrote: | | Simon wrote: | | I will be looking for recipes for that soon. |
That's quite nice grilled too |
I like your style, Judith.
My fish recipes are along the same lines - drizzle a little olive oil on it, rub in some lemon juice, add a little salt and pepper and then wrap in foil and bake. Seems to work with everything.
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dougal
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| hedgewitch wrote: | | judith wrote: | | Simon wrote: | | I will be looking for recipes for that soon. |
That's quite nice grilled too |
I like your style, Judith.
My fish recipes are along the same lines - drizzle a little olive oil on it, rub in some lemon juice, add a little salt and pepper and then wrap in foil and bake. Seems to work with everything. |
Indeed - a ridged grill pan makes all sorts of things very respectable!
I think however that the 'papillote' is going to be the way that tonight's Brill goes... for which, my thanks!
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hedgewitch
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I love my ridged grill pan too.
I'm sure the brill will be lovely, Dougal - it seems to work well with anything and everything.
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wellington womble
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I always do my veg box aubergines in mousakka (even if I roast and freeze the aubergine, and make the mousakka later!) but I have just made a thai green curry, which you are sposed to use aubergine for - would be good in that (lacking the perfect aubergine, I used broccoli in mine, but I don't much like aubergine!)
I am looking forward to having the veg box back, though. Starts again on Wednesday (I cancelled it due to having no kitchen)
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hedgewitch
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I love my veg box. I am a cheap date again with this - it wins hands down over a box of fancy chocolates for me. 
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bernie-woman
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So what did you do with it then????
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judith
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| hedgewitch wrote: | | My fish recipes are along the same lines - drizzle a little olive oil on it, rub in some lemon juice, add a little salt and pepper and then wrap in foil and bake. Seems to work with everything. |
I think we may have been to the same school of cooking!
I do much the same, with the addition of placing the fish on a bed of Julie-Anned vegetables to steam in the juices.
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hedgewitch
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| bernie-woman wrote: | | So what did you do with it then???? |
Saved it for over the weekend in the end. But I'm going to go with Judith's suggestion
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hedgewitch
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| judith wrote: | | hedgewitch wrote: | | My fish recipes are along the same lines - drizzle a little olive oil on it, rub in some lemon juice, add a little salt and pepper and then wrap in foil and bake. Seems to work with everything. |
I think we may have been to the same school of cooking!
I do much the same, with the addition of placing the fish on a bed of Julie-Anned vegetables to steam in the juices. |
Oh - yes - forgot about that. I've also done the same thing with a chicken breast. That was rather exotic as I added a splash of soy sauce and a little thinly sliced ginger.
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