Aubergine idea for you to try
Discussion
Here's something you might like to try as a side dish next time you have a curry or a middle eastern dish.
Slice augergines into rings no thicker than a centimeter. Wash and salt well for several hours, wash very well, drain, then dry and with kitchen towel gently squeeze out excess water.
Take a decent amout of gram flour (chickpea flour) and mix into it about a teaspoon of tumeric. Also add a flat teaspoon of kashmiri paste (pataks do a pretty decent one) and make sure the whole lot is mixed thouroughly.
Coat each aubergine ring in this mix and then shallow fry in a little good quality oil - not too hot otherwise the outside will be burned and the inside raw. It takes about 10 minutes a side and when they are cooked the coating will be a dark caramel colour, maybe with a few caught pieces and the aubergine will be creamy inside and delicious.
Serve with sweet garlic and yoghurt for a really orgasmic starter.
(one word of warning, you'll need to keep the windows open or the extractor on high for this, it's a strong smell but well worth it - oh and make at least double what you think you'll need, trust me on this, half of them won't make it even to the plate ...)
Slice augergines into rings no thicker than a centimeter. Wash and salt well for several hours, wash very well, drain, then dry and with kitchen towel gently squeeze out excess water.
Take a decent amout of gram flour (chickpea flour) and mix into it about a teaspoon of tumeric. Also add a flat teaspoon of kashmiri paste (pataks do a pretty decent one) and make sure the whole lot is mixed thouroughly.
Coat each aubergine ring in this mix and then shallow fry in a little good quality oil - not too hot otherwise the outside will be burned and the inside raw. It takes about 10 minutes a side and when they are cooked the coating will be a dark caramel colour, maybe with a few caught pieces and the aubergine will be creamy inside and delicious.
Serve with sweet garlic and yoghurt for a really orgasmic starter.
(one word of warning, you'll need to keep the windows open or the extractor on high for this, it's a strong smell but well worth it - oh and make at least double what you think you'll need, trust me on this, half of them won't make it even to the plate ...)
missdiane said:
Sounds extremely nice, a good way to get people eating aubergine, they have to be one of the blandest vegetables ever- so a great idea to liven it up!
Sounds like a cracking starter / side dish that! Aubergine works very well with a strong cumin flavour to it - just dice it into like a ratatouille with lots of cumin and see how you get on with that!
the best way i have found is to cut the aubergine into approximately the size of "chunky chips" i.e. chip shop chips, salt for half an hour, then wipe the salt off and deep fry in batches for about a minute and a half.
They shouldn't come out oily as the water in the aubergine passes out as steam, and stops the oil getting inside the veg. The outside should be just golden (not brown), and the inside all soft and gooey. If the rate the bubbles form start slowing down, whip them out right away.
you can then toss them again with flavourings. It works well with chinese sauces, pesto, indian curry spices, in a Thai curry,....all sorts.
They shouldn't come out oily as the water in the aubergine passes out as steam, and stops the oil getting inside the veg. The outside should be just golden (not brown), and the inside all soft and gooey. If the rate the bubbles form start slowing down, whip them out right away.
you can then toss them again with flavourings. It works well with chinese sauces, pesto, indian curry spices, in a Thai curry,....all sorts.
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