Aubergines; is there any point?

#1
Has anyone got a recipe for an aubergine that enhances or brings out the flavour of the aubergine itself? Or is it just a big purple thing you can eat, but without any meaningful value?
 
#2
Slice them about 1cm thick, salt them, after an hour wash and dry them, cook them on a griddle with olive oil, pepper and maybe a bit of chilli, eat them with crusty bread.
 

Soggy4978

Old-Salt
Book Reviewer
#4
It's just a big fat purple thing you can eat. No flavour and the bastard doesn't even have the decency to contain any vitamins or anything. Having said that, the missus eats them all the time but, then again, she's a vegetarian and so clearly isn't too worried about flavour, protein, etc.
 
#6
Orrible orrible veggy thing,,it squeaks on your teeth and is almost tasteless,,you can coat with olive oil,black pepper,small pinch of celery salt then either BBQ,Grill or Dry Fry........
 
#9
Baba ganoush. Top stuff, but takes some effort to make.
 

Auld-Yin

ADC
Kit Reviewer
Book Reviewer
Reviews Editor
#10
Make a great layer separator in moussaka.

Slice, drain, salt then lightly fry the slices, add layer of meat sauce/aubergine/meat/etc topping off with cheese sauce. Loverly.

Alternately do it the Italian way, slice aubergines thinly, dry, salt fry lightly then throw all of them in the bucket and use fresh pasta - lasagne. :)
 
#12
Yes, but only one, this one is in Urdu, but you get the idea (if not, simply type "Bahrta" in to youtube / google):

[video=youtube;W8wPSUdtnKI]http://www.youtube.com/watch?v=W8wPSUdtnKI[/video]
 
#15
Melanzane alla parmigiana - great if you've got vegetable people coming to dinner.

Slace, salt, wash, dry and fry the aubergines, then layer them in a dish with a nice rich tomato-onion-basil sauce, put some grated Parmesan (the fresh stuff that smells of schoolgirl changing-rooms, not the pre-grated filth in a box that smells like Satan's dirty sock bag with white-cider-puke mixed in) between each layer, then put some fresh Buffalo Mozzarella on top, bake for about 30 mins at 180.

Vegetarian nosh that normal people can eat without nipping into the kitchen for a sustaining meat pie halfway through.
 
#16
Slice them about 1cm thick, salt them, after an hour wash and dry them, cook them on a griddle with olive oil, pepper and maybe a bit of chilli, eat them with crusty bread.
Cook as above then layer them in a dish with chili and garlic. Splash a bit of olive oil on it all, cover and keep in the fridge. When needed, chuck a couple on toast with a fried egg or savoury mince on top. You can also try curried brawn microwaved for 30 seconds to turn it into a rich gravy.
 
#18
Most of these suggestions sound like they just about prevent you from throwing them things back up! Indian (mogul) cooking really works and I swear I did not know what I was eating when trying Bahrta for the first few times, I hate aubergines!
 
#19
Melanzane alla parmigiana - great if you've got vegetable people coming to dinner.
My Italian mrs used to make this and it was ******* lush. You can also use pecorino (goats) cheese. Incidentally, you may be interested to know that 'pecorino' also means doggy style.

There was also 'caponata' which is an eggplant pickle. With cheese and crusty bread it is to die for.
 
#20
Mr S, One's country might be "to die for". Even one's family. But an Aubergine, no matter how well cooked? Do you perjhaps have some sort of death wish suicidy goth thing going on?
 

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