One small step..........

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Hen-Gen
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One small step..........

Post by Hen-Gen » Wed Sep 26, 2018 4:28 pm

.............for mankind, one giant leap for me!

All my adult life a guilty pleasure fo me has been roast parsnips. I could live on them (though in reality I’d die of vitamin deficiency). By contrast I regard aubergines as the spawn of Satan. So does anyone have a recipe that makes them edible? Even if someone dishes up mousaka I surreptitiously edge them to the side of my plate.

(Once went on a pub lunch where the starter was pear and parsnip soup. Possibly the best thing I’ve ever eaten).
bigjim
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Re: One small step..........

Post by bigjim » Wed Sep 26, 2018 5:47 pm

I'm with you, aubergine is horrible. I wouldn't eat Baba Ghanoush if you paid me.
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LadyA
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Re: One small step..........

Post by LadyA » Wed Sep 26, 2018 6:10 pm

Hmm. Ummmm.
Nope! Can't think of a single thing to do with aubergines to make them tasty! But roast parsnips now! Oh, yes! Only thing better is roast parsnips, carrots and mushrooms!
Lead me not into temptation. I can find the way myself!
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Tweetypie
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Re: One small step..........

Post by Tweetypie » Wed Sep 26, 2018 8:48 pm

I must be an oddball. I love aubergines. Can't think of anything to disguise the slug like appearance, but trying to make them taste different defeats the object. Ha ha. Roast parsnips are yummy, but like cauli they have that awful side effect 😷💩
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LadyA
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Re: One small step..........

Post by LadyA » Wed Sep 26, 2018 9:09 pm

What awful side effect, Tweetypie? Do tell! :mrgreen: :mrgreen:
Lead me not into temptation. I can find the way myself!
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Tweetypie
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Re: One small step..........

Post by Tweetypie » Wed Sep 26, 2018 9:13 pm

LadyA wrote:
Wed Sep 26, 2018 9:09 pm
What awful side effect, Tweetypie? Do tell! :mrgreen: :mrgreen:
:lol: :lol: :lol: I'm sure you know, LadyA, although being a Lady, it's probably a small fluff for you :lol: :lol: :lol:
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rick
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Re: One small step..........

Post by rick » Wed Sep 26, 2018 10:02 pm

My favorite aubergine recipe is Imam Bayildi (the Imam fainted) which, roughly, is:
a couple of large aubergines quartered lengthwise but still attached at the stalk. Cutting four strips of skin off lengthwise before quartering is a nice but probably unnecessary touch.
a sauce of onions (halves sliced but not chopped) and tomatoes with just a bit of chopped chili
a whole chili in the middle of each aubergine (those large ones that are only moderately hot)
pour the sauce over the aubergines in a baking dish and then pour on more olive oil than seems sensible - then pour on some more
cover and bake in the oven for about an hour then remove and mush just a bit with a fork - back in the oven for about another 20 mins
Its actually meant to be eaten cold with nice bread to mop up the oil but also good hot with rice.

Aubergine and potato bake is very similar but the aubergines and potatoes are sliced and stacked (like toppled books) alternately in the backing tray. Perhaps not quite so heavy with the oil (oh why not), a pinch of pepper/salt and a little sugar to sweeten. I take the seeds out the chilies and chop them for this one.
Sauce over the top and into the oven as before but a layer of chopped coriander is nice over the top for the last 5 mins.

I like aubergine very much!

Apparently, the Imam fainted either because it was so tasty or when he realised how much of his store of olive oil had been used up!
Margaid
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Re: One small step..........

Post by Margaid » Thu Sep 27, 2018 9:50 am

You beat me to it Rick although my recipe is a bit different.

I cut the aubergine in half lengthwise, scoop out (and keep) the pulp. Sprinkle with salt and leave to stand for half an hour to draw some of the liquid out, rinse and pat dry. (I don't always bother). Meanwhile chop 4 onions, 4 cloves garlic, 6 tomatoes and the aubergine pulp and mix with one tablespoon chopped parsley, one teaspoon of sugar and season with salt an pepper. Lightly fry the aubergines in hot olive oil and put on crumpled kitchen paper to drain. Fry the stuffing mix lightly in olive oil. Put the aubergine halves in a backing tray, pile the stuffing mix in and cook in a moderate oven for 30 -45 minutes.

If this is too oily for you the stuffing can be cooked in a little water and don't' fry the aubergine shells. The original recipe leaves the aubergines whole, cutting a slit in the side and removing the pulp but that's too much fiddling about for me!

The secret with a lot of Greek dishes, especially if served hot, is to let the oil sink back into the dish. For example if you take Moussaka straight from the oven o the table it will invariably have a layer of oil on the top (and be too hot to eat anyway). Leave it to stand for maybe 10 minutes (much like letting a joint of meat "rest" before carving and you will see that the oil disappears and it surprisingly doesn't make the dish oily.
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Hen-Gen
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Re: One small step..........

Post by Hen-Gen » Thu Sep 27, 2018 9:55 am

My favourite aubergine recipe.

1) Pour a glass of red wine
2) Chop the flesh of the aubergine and sweat with a chopped onion in ghee.
3) Add minced garlic and cumin and coriander.
4) Swig down the red wine, scrape the aubergine gunk into the kitchen bin and go down the chip shop. ☹️🤓🍆

Must admit though, I don’t mind Brinjal Bhaji.
bigyetiman
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Re: One small step..........

Post by bigyetiman » Thu Sep 27, 2018 2:07 pm

Don't like aubergines myself, but I remember my mum having them in a dish in Greece and saying " I didn't like it as it had aborigines in it"
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