Aubergine?

[JambalayaCodfishPie]

I bought 2 Aubergines yesterday because they were 50p each in Morrisons.

Never had them before, haven't a clue what to do with it.

Anybody got any fantastic recipes i can use them in, or for?

Aubergine shaped bump.

I live aubergine parmigiana... Mmmm.

Here is a recipe for it but I haven't tried this exact one, not really a recipe person.

www.bbc.co.uk/food/recipes/aubergineparmigianaw_92785

Remember to cook the aubergines thoroughly as they can taste 'squeaky' if underdone.

Live... Meant love, but live fits too!

Mosaka? With sliced Aubergines and courgettes?

Imam bayildi
Fish fragrant aubergine
Dry fried aubergine
I've tried all three and loved them, particularly the chinese dishes.

caponata

Truly delicious, esp with lamb. Enjoy!

Slice legnthways and cook on a griddle to get pretty stripes then wrap them round your favorite fillng and oven bake.

Brush with olive oil, bake in oven for about 40 minutes. They will collapse in on themselves a bit & be gorgeously smokey flavoured.

At this point you chop them & add to curry - really good in a daal.

Or, dice, add to a roasting tray alongside onion, peppers, mushrooms & tomatoes. Slosh some olive oil & balsamic vinegar over, roast for half an hour or so & then add to pasta sauce.

Look up curried aubergine potatoe pie! It's lovely, cheap and healthy.

I'm a huge fan of babaganoush which is a dip a bit like houmous made with aubergine. It's really easy - recipe here

I never liked the massive circles of aurbergine in the mousaka my mum used to make. I slice the aubergine lengthways quite thin and griddle each slice, then effectively "make lassagne" using the slices instead of pasta.

Caponata and parmigiana are my favourites. I like making dumplings with them too, just fry cubes of aubergine and then mix the (cooled and dry) cubes with breadcrumbs, some egg, Parmesan, salt, pepper and basil. And then serve with tomato sauce.

I cut them lengthways into thinnish slices (bit thicker than a pound coin), drizzle generously with olive oil and then bake in oven for a while until they start to brown round the edges and in a few patches.

You have to watch them though as they are boring if undercooked and burnt if overcooked - there is a window of about 5 minutes when they are perfect!

Totally delicious eaten just like that, but even better with a dollop of garlicky yoghurt.