I just bought an aubergine

(124 Posts)
Noeuf Thu 21-Jan-16 16:13:27

Really fancied eating it. Now what?
I'm vegetarian. In the house I have oil tomatoes onions ('mushrooms but I hate them) cheese etc.

What do I do with it...

SandrasAnnoyingFriend Thu 21-Jan-16 16:18:44

Make a Moroccan-style curry.
Fry onion and garlic, then fry aubergine. Add spices (cinnamon, coriander, cumin), add tinned tomatoes and cook for 30 mins. Can also add dried apricots or raisins if you have any.
Serve with cous-cous or rice, topped with fresh coriander/mint/yogurt/halloumi.

tomatodizzy Thu 21-Jan-16 16:19:01

You can roast it with some other veggies and then melt cheese on top. Goats cheese is great (if you like it). Or we make it in a kind of bake similar to the recipe for bolognaise\cottage pie and melt cheese on top. You could use veggie mince.

SandrasAnnoyingFriend Thu 21-Jan-16 16:19:08

Ginger in that spice mix as well

tomatodizzy Thu 21-Jan-16 16:20:16

It also tastes good when it's sliced thinly and added to a lasagna. Could add a boost to a veggie lasagna if you have one.

Noeuf Thu 21-Jan-16 16:23:04

Oh wow, both of those sound good.

I dont have lasagne sheets but will remember that for next time.

I vaguely remember having to salt aubergines for hours once? Do I need to prep it or just slice and fry/roast?

SandrasAnnoyingFriend Thu 21-Jan-16 16:24:34

Nah, just chop it up and you're good to go

Noeuf Thu 21-Jan-16 16:28:12

Great. Sounds easy!

Noeuf Thu 21-Jan-16 16:28:31

It's so shiny, I'm quite excited! blush

fluffiphlox Thu 21-Jan-16 16:29:42

Congratulations grin
Aubergine parmigiana is your friend.

GummyBunting Thu 21-Jan-16 16:32:28

Lightly fried breaded aubergine is lovely

Noeuf Thu 21-Jan-16 16:33:49

I think you may be assuming a level of competence I don't have....

Onykahonie Thu 21-Jan-16 19:40:18

Whatever you do, make sure you cook (roast or fry) it in plenty of oil first, until it's soft. There's nothing worse than under cooked aubergine.
No need to salt first.

Aubergine parma is probably my favourite. You can make a quick version by frying the aubergine slices first. Layer up with tomato pasta sauce (home made or bought) and top with mozzarella and parmesan-style cheese. Bake for around 30 mins and serve with crusty bread or pasta.

megletthesecond Thu 21-Jan-16 19:45:34

Google the Jamie Oliver Caponata (Sicilian aubergine stew). You'll probably need to grab a few extra ingredients though.

It's delicious mopped up with ciabatta.

Afishcalledchips Thu 21-Jan-16 19:46:41

Thinly sliced rounds, salt & pepper, garlic (powder or crushed) loads of olive oil, basil and a tiny little bit of chili. Grill for about 5 minutes each side.
Lush.

ijustwannadance Thu 21-Jan-16 19:51:30

Chop up the toms, onions and put in small ramekins. Put thin slices of aubergine on top. Grated cheese on top. Bake in oven. Just like tapas.

Looseleaf Thu 21-Jan-16 19:54:35

I cut mine into small cubes last weekend and tossed in lots of olive oil and roasted in over with thyme (well I substituted mixed dried herbs actually ) and everyone commented was lovely

SanityClause Thu 21-Jan-16 19:58:38

Baba ganoush

Prick the aubergine a few times with a fork. Gook it under a hot grill until the skin is blackened (turn it as necessary). Once it is done, take it out, and when it is cool enough, peel the skin off with your fingers. Put the flesh in a colander, and slice it up with a sharp knife. Allow it to drain a bit.

Put the flesh in a food processor, and add garlic, salt, pepper, lemon juice, olive oil, ground cumin and tahini (I use almond butter, instead), similar to making homous.

So yummy!

fieldfare Thu 21-Jan-16 19:59:48

Caponata is easy and delicious.
I like it fried in a little sesame oil, teriyaki and soy.
Brinjal curry is lovely,
Slice it thinly and griddle then layer with a quorn mince bolognaise (Google the recipe for moussaka, it's very similar to a bolognaise but with different spices)
I like it griddled, sliced thinly and then drizzled with chilli oil - it works well with a cous cous salad or tabouleh.

fieldfare Thu 21-Jan-16 20:00:24

Oh and I forgot Baba Ganoush. The best dip ever!

Carbsnomore Thu 21-Jan-16 20:04:27

I always salt mine. Cover slices with thin layer, both sides. Wait 30 mins and all the bitter juice oozes out. Then wash really well and fry to make aubergine crisps.

A low carber dream food.

Allalonenow Thu 21-Jan-16 20:04:33

Keep it whole, wrap in foil, bake in the oven for abot 40 minutes, give it a gentle squeeze or stick a knife in to make sure it's soft, if not cook for a little while longer.
When cooked, leave to cool. Cut in half lengthways and scoop out all the flesh. Mix it with any combination of olive oil, garlic, lemon juice, pepper, herbs, and soft cheese if you like it.
Eat with your favourite bread.

HeadfirstForHalos Thu 21-Jan-16 20:04:43

I make moussaka with either lentils or quorn mince. I love aubergine but sadly nobody else in the house does so it's not very often I go to the trouble sad

Onykahonie Thu 21-Jan-16 20:04:55

Oh yes, baba ganoush is lovely. And Iman bayildi.

Noeuf Thu 21-Jan-16 20:59:10

Oh wow I need to but more aubergine! I did the easy one first and just cubed onion and tomato and baked with aubergine on top. Although I panicked and fried it first (all of it) just in case baking left it a bit cold!
Found a new veg!

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