Aubergine, what to do with it?
Discussion
IMO, the aubergine is one of those vegetables whereby if it no longer existed, I honestly wouldn't miss it.
It doesn't taste of much, or have a particularly nice texture, being spongy and inclined to Hoover up oil.
I think the middle-eastern cuisines which invented baba ganoush / imam bayeldi / mouttabal, etc, have done the best of a bad job with it - more than likely out of necessity.
It doesn't taste of much, or have a particularly nice texture, being spongy and inclined to Hoover up oil.
I think the middle-eastern cuisines which invented baba ganoush / imam bayeldi / mouttabal, etc, have done the best of a bad job with it - more than likely out of necessity.
Mobile Chicane said:
IMO, the aubergine is one of those vegetables whereby if it no longer existed, I honestly wouldn't miss it.
It doesn't taste of much, or have a particularly nice texture, being spongy and inclined to Hoover up oil.
I think the middle-eastern cuisines which invented baba ganoush / imam bayeldi / mouttabal, etc, have done the best of a bad job with it - more than likely out of necessity.
This is very true, it's just big baggy courgette!It doesn't taste of much, or have a particularly nice texture, being spongy and inclined to Hoover up oil.
I think the middle-eastern cuisines which invented baba ganoush / imam bayeldi / mouttabal, etc, have done the best of a bad job with it - more than likely out of necessity.
I have not cooked it myself but love to eat it , curried aubergine is amazing . It is covered in butter then baked in the oven . Peeled when cooked and skin discarded . The insides are then curried .
One thing I do not understand is why the resulting curry varies so much even when cooked by the same person . Maybe due to the freshness or maybe variety of aubergine . In punjabi we call it portha . If you have Indian / punjabi friends ask them about it . It is really really nice and I do not say that lightly
One thing I do not understand is why the resulting curry varies so much even when cooked by the same person . Maybe due to the freshness or maybe variety of aubergine . In punjabi we call it portha . If you have Indian / punjabi friends ask them about it . It is really really nice and I do not say that lightly
To be honest, I'll probably try making a simple spinach, aubergine and chickpea curry.
Didn't know a roasted egg plant dip existed, cheers. Apparently it's divine. Remains to be seen, as don't have any sesame paste at hand.
Glad no-one has said - "Why buy something, if you not sure how to cook it? Who does that?!"
Didn't know a roasted egg plant dip existed, cheers. Apparently it's divine. Remains to be seen, as don't have any sesame paste at hand.
Glad no-one has said - "Why buy something, if you not sure how to cook it? Who does that?!"
Bit of a Unit said:
Mobile Chicane said:
IMO, the aubergine is one of those vegetables whereby if it no longer existed, I honestly wouldn't miss it.
It doesn't taste of much, or have a particularly nice texture, being spongy and inclined to Hoover up oil.
I think the middle-eastern cuisines which invented baba ganoush / imam bayeldi / mouttabal, etc, have done the best of a bad job with it - more than likely out of necessity.
This is very true, it's just big baggy courgette!It doesn't taste of much, or have a particularly nice texture, being spongy and inclined to Hoover up oil.
I think the middle-eastern cuisines which invented baba ganoush / imam bayeldi / mouttabal, etc, have done the best of a bad job with it - more than likely out of necessity.
As you say, it tastes of very little and seems to mostly function as an ingredient in dishes I don't like.
Mashedpotatoes said:
BoRED S2upid said:
Mashedpotatoes said:
Put back in the fridge until it goes off then take it out and pop it strait into the bin, voila
+1 Horrible mushy veg.
soad said:
Glad no-one has said - "Why buy something, if you not sure how to cook it? Who does that?!"
Ex-wife made me buy a f**king great whole salmon once.Never got around to prepping and cooking it though, so one day I popped it in her bath, underneath the bubbles.
The result was quite funny.
I love aubergine, so versatile.
If you think it is tasteless you have cooked it badly. You have to get the texture just right, and usually you can spot it going slightly translucent.
Simply grilled, after rubbing with fresh garlic and then a generous squeeze of lime juice.
Roasted with rosemary and lots of black pepper and cumin seeds
Babaganoush- delicious in the summer, i base mine on David Liebowitz' recipe. http://www.davidlebovitz.com/2008/07/baba-ganosh/
Works brilliantly in a Thai Red/Green curry too.
Roasted - after marinating with lots of lemon zest and chilli flakes.
If you think it is tasteless you have cooked it badly. You have to get the texture just right, and usually you can spot it going slightly translucent.
Simply grilled, after rubbing with fresh garlic and then a generous squeeze of lime juice.
Roasted with rosemary and lots of black pepper and cumin seeds
Babaganoush- delicious in the summer, i base mine on David Liebowitz' recipe. http://www.davidlebovitz.com/2008/07/baba-ganosh/
Works brilliantly in a Thai Red/Green curry too.
Roasted - after marinating with lots of lemon zest and chilli flakes.
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