Aubergine ??

[anonymous-user]

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[benjipeg]

aubergine katsy curry is good when i had to eat vegetables

[Sciurus]

anonymous said:

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I found an Iranian restaurant in Dubai that did the following aubergine recipes and they were lovely. All served with Iranian bread (funny old thing...)

https://cookingwithayeh.com/kashke-bademjan-persia...

https://www.linsfood.com/mirza-ghasemi-persian-rec...

They also did this (walnuts / olives / pomegrante) and it was phenomenal.

https://www.thepersiankitchen.co.uk/blog/zeytoon

The white stuff was mast o khiar and is a cucumber yoghurt

Gratuitous pic attached...

[otolith]

OH fries them with jira. That’s nice. I like to fry or bake them with olive oil, lemon juice, and Mediterranean herbs. They will suck up a tremendous amount of oil, though, and if you don’t let them, they’re not as nice. We did some in the air fryer last week trying to be healthier, and they’re not the same.

[Murph7355]

anonymous said:

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More oil than you think (probably is) healthy and loads of seasoning.

Look up recipes for aubergine parmigiana, babaganoush and mousakka.

It gets most of its flavour from what you cook it with, and soaks up oil royally.

[craigjm]

If you are going to roast aubergines whole in the oven then it needs to be at 200 for about an hour. Poke the holes and stuff with garlic and on a foil lined tray turning every 15 mins.

[soad]

Don’t rate it myself, although the Mrs likes to cook with it.

Baba ghanoush worth a try?

[Kermit power]

I suspect that the reason you found your aubergine to be bland is that it was an aubergine. Aubergines are bland.

[The Dictator]

I detest aubergine with a passion, it's that and coriander for me as the two things I actively avoid. I even tell restaurants I am allergic to coriander to try and ensure it isn't snuck in to anything, especially Indian restaurants :-)

[MarkJS]

It's lovely in a Moussaka.

[Cotty]

anonymous said:

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You don't need to peel them.
I just cut them into chunks and roast them with other veg with some olive oil and mixed herbs on top.

[Brent Hoffmeister]

Keep it simple. Prick a whole aubergine and brush with oil, then bake like a potato for 45mins.

Cut open, use the flesh or add nice things to it. Tomato sauce, feta, maybe harissa/honey/yoghurt.

For added taste char the aubergine first over an open flame.

[craigjm]

MarkJS said:

It's lovely in a Moussaka.

Yep. I think it’s just tricky to cook and get right so most people who say they don’t like it have only had it cooked badly. I’m mousakka it’s great, baba ganoush, Mirza ghasemi etc are all really good.

[vaud]

Baba ghanoush

or

Nasu Dengaku – Miso Glazed Eggplant

[Glassman]

Patlican Shakshuka.

A Turkish recipe.

Delish.

[number2]

I only eat it cooked on the grill which is a shame as I really like it - I must expand my repertoire!

I cut it into thick slices, toss it in a bowl of oil and harissa, them grill the slices on the Konro until it's soft and charred in places. Absolutely delicious!

[TIGA84]

Basically a big bland sponge of a vegetable, most suggestions above, Moussaka being my preference, but even then that's probably under duress.

Whatever seasoning you're thinking of, in whatever you're doing with it - double, or even treble it.

Whatever cooking you're thinking of, do the same.

There is the apparent benefit nowadays that you don't have to slice and salt them to get rid of the bitterness as its been bred out, out whatever culinary term applies.

[blueg33]

Gratinated in a tomato sauce with manchego on top is very nice, as is parmigiana. For me aubergine is much nicer than courgette which along with cooked carrots are the work of the devil.

[hairy v]

After slicing, sprinkle with salt and leave for 30 mins - the salt will draw out the bitterness. Then rinse and pat dry.

I like this one: https://kelliesfoodtoglow.com/2019/06/24/spanish-f...

[Lotobear]

MarkJS said:

It's lovely in a Moussaka.

..but only if made with beef