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aubergines in curry

(11 Posts)
MinginInTheRain Thu 06-Jan-11 21:58:37

anything I need to know about cooking aubergines in a thai curry? Do I need to salt them or skin them? Don't know why I'm fretting - they just look like the type of veg to do odd things if not treated right IYKWIM. Hope anyone has any top tips...bunging them in pretty soon...

meltedmarsbars Thu 06-Jan-11 22:21:54

You're cooking late!

(sorry, no advice - I don't put them in curry, I only make an Iranin thing with aubergines!)

MinginInTheRain Thu 06-Jan-11 22:26:16

yeah got to cook at this witching hour..cant manage anything during day at the mo and I strangely like the calm of a kitchen without my DCs thrashing about in it. Plus DH away this week so good week for this kind of late night stuff.

Whats the iranian thing?

mrspnut Thu 06-Jan-11 22:29:14

I don't bother with salting or skinning aubergines anymore.

Just fling them them in willynilly and be done with it.

meltedmarsbars Thu 06-Jan-11 22:32:25

Imam Bayaldi - middle eastern dish.

Half the aubergines longways, scoop out the flesh,
bake the skins 20 mins or so,
meanwhile fry a red onion,
add the aubergine flesh and some cumin and salt, fry 10 mins,
add chopped fresh tomatoes, put into the skins, scatter chopped chilli and garlic over, squeeze lemon juice over and bake another 20 mins.

Dh also away here - hence MN-ing. wink

SnowyGonzalez Thu 06-Jan-11 22:34:49

Don't fling them in, they'll get soggy. Dice and fry them separately in a hot frying pan, adding a little salt. Toss them regularly so they don't burn. When they are half-softened, stop cooking. Then add them to the curry 5 mins before you turn the heat off it. Delish.

MinginInTheRain Thu 06-Jan-11 23:12:19

Thanks for that mrspnut - I did salt them but kept skin on..bubbling away now. But not entirely sure why I got the aubergine hmm ..its looked so virtuous and I'm trying to be more of a vegetarian and I fell for its purple sheen...

MinginInTheRain Thu 06-Jan-11 23:17:55

oops wish I had checked this thread 10 mins before..thanks for that tip snowy..noted for the next time (if there is one)

Melted - your dish sounds yum - I'd seen imam bayaldi before but wasnt sure what it is. Like sound of onion and chilli. cheers. Like you my DH absence has an upside..MN til the wee hours..feel young again - until the morning when I remember I can;t survive on not much sleep and feel like I've been run over grin

SnowyGonzalez Thu 06-Jan-11 23:45:34

My pleasure. It's also a great way to cook courgettes - though separately from the aubs. While frying the veg I lightly fry sliced garlic, then add two cans tomatoes and leave on low heat until it reduces by half. It will be rich and tasty. Make sure you stir regularly to avoid sticking. At the end, combine the three (courge, aubs and toms) and add a bit more olive oil. It's a simple, and stunning ratatouille.

Imam bayildi is one of my fave dishes to eat...never made it, though. It has a beautiful meaning: something like The Imam swooned (because the dish was so gorgeous).


meltedmarsbars Fri 07-Jan-11 14:16:31

Snowy - I've never tasted it anywhere else but at home! - so I assume mine is how it should be! grin

moragdingdongbellingham Fri 07-Jan-11 18:18:34

I like using the smaller aubergines from indian grocers ot Tesco whole (but with a cross cut into the bottom).

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