I just bought an aubergine

[SouthWestmom]

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...

I love aubergine. So many good ideas on this thread :-)

CURRY. Quick way is to buy a jar of "Our Little Secret" brand of curry sauce - I suggest getting the Gujarati Jeera variety. No need to add any further oil or spices unless you like it really hot (chilli flakes) or an extra curry taste (add dried curry powder). Sliced aubergines, jar of curry sauce, simmer until aubergine is very soft. Voila!

If you like SWEET & SOUR CURRY, then simply add a few shakes of any vinegar - I use a balsamic or Light one - and that should be enough to "sour" it a bit. Serve piping hot with plain boiled basmati.

Apparently you can post them as a real-life penis emoji:

www.theguardian.com/lifeandstyle/shortcuts/2016/mar/23/real-life-emoji-sexting-would-you-post-someone-an-aubergine

I had stuffed aubergine last night.

Cut aubergines in half scoop out the middle bit leaving some flesh and bake shells in the oven on a baking tray and cover with foil, until aubergine starting to soften. (you can drizzle a little olive oil over the shells to help them soften)

Chop up the scooped out aubergine gently fry in olive oil with anything else you want to throw in - I added rice (cous cous/pearl barley fine too or any grain) finely chopped green beans, chopped fresh tomato, cashew nuts, dried apricots and moroccan type spices. Any chopped veg or spices can be used (you could do a mediterranean version)

When the aubergines are soft fill them with stuffing and pop back into the oven for ten to fifteen mins to heat through (you can put a bit of crumble feta on the top if you fancy it too)

Sandras, that Moroccan dish sounds amazing.

I like them in Indian-style curries; they soak up the flavours beautifully. I think they like being cooked with yoghurt in curries, although I haven't tried that as yet.

Really easy baba ganoush if you have slow cooker, half aubergines, usually use 2, put in slow cooker, drizzle with olive oil, season with crushed garlic, salt & pepper
Slow cook 4 hours.
Scoop out soft flesh combine with natural unsweetened yoghurt ( full fat is most creamy). Mash up all together for creamy, tasty dip.

Best pasta dish ever:

Marinate cubed feta in olive oil, crushed garlic, lemon juice, a big handful of chopped mint and salt and pepper.
Slice aubergines into 1.5 cm slices, brush with oil, bake in a hot oven until soft. When cool, dice.
Skin and chop about 6 tomatoes, add to roasting dish with tomatoes, warm through.
Cook penne, pile aubergine and tomatoes on top, top with a big spoon of the minty feta.

To die for, we have it loads.

I use 2 aubergines per 2 adults and half a pack of feta.

I made this once for a friend who is a vegetarian - it was lush, Nigella is basically brilliant: goodfood.uktv.co.uk/recipe/soft-and-sharp-aubergine-involtini/

Swooning Iman or baba ganoush are the only things I ever do with aubergine. The last time I tried to make baba ganoush though the roasted aubergine ended up like slugs and wouldn't mash properly.

I never bother to salt aubergines and they never taste of 'bitter juices' - I really don't know what that's all about.

I used to, but one day I didn't bother and I couldn't tell the difference, so I've never bothered since.

I LOVE aubergines. DH won't eat them.

Can add cardamon seeds and lemon juice to taste with the baba ganoush ...

www.abelandcole.co.uk/recipes/aubergine

Imam Biyaldi (baked with onion, tomato, and LOTS of oil). Roast until the flesh is meltingly soft.

Ottolenghi calls it Swooning Imam in his recipe which is the translation www.theguardian.com/lifeandstyle/2012/feb/28/swooning-imam-stuffed-aubergines-recipe

Oops that wasn't Ottolenghi's recipe. I remember him featuring one in the Guardian not long ago but that wasn't the one! Still looks good though!

ooh ooh I love aubergines!

How about aubergine and black bean chilli ? (you put a dash of grated chocolate in and oh my days it tastes sublime!!) Think it's a Simon Rimmer recipe (the Accidental Vegetarian)

I love roasted aubergine, fried mushrooms, red onions and cashew nuts and then pour over a black bean sauce. It's amazing!!

Oh and ratatouille, mmm.

www.everydaycooks.com/recipes.asp?rcp_id=102

Madhur Jaffrey's aubergine cooked in the Lake Palace pickling style. My all-time favourite.

Use Niger/Kalonji/black onion seed rather than cumin.

Yes, ratatouille! Most versatile food ever- goes in pancakes, jacket potatoes, on pasta, accompanies sausages, tuna, halloumi, and my kids eat it, heavens be praised.

I like it just diced and fried with loads of olive oil, garlic, a touch of chilli and cumin. Fry until squidgy, and it's good on pasta with diced mozzarella, or as meze.

Or...char grill thin slices, and then marinate in an olive oil/ balsamic dressing with basil.

Or just make a pan of mediterranean roast veg- chunks of courgette, pepper, aubergine, whole cloves of garlic, with loads of olive oil.

Or...you can put your char grilled slices of aubergine on a pizza (with capers is good).

I chop it up with red onion, peppers, courgettes, mushrooms and cherry tomatoes, a bit of olive oil and some herbs and roast the lot.

I use it for a pasta bake.

Cut into thin (about 1 cm slices), lay out on a baking tray, sprinkle on olive oil, seasoning and some herbs if you have some and grill on high both sides until brown.

Then cook up some pasta shapes e.g. penne. In a large ovenproof dish layer the pasta, tomato sauce (homemade or jar), aubergine and mozzarella. Do this again until you have used up the ingredients finishing with cheese on top and bake in the oven for 25 mins.

and the microwave? Does nobody nuke their aubergine?

I prick it with a knife and cook it on high for about 5 minutes. If it isn't really soft by then I turn it over and cook for another 2 minutes or so. Then I either make baba ghanoush or plonk the mushed up insides into a tomatoe sauce with lots of basil and sometimes cubes of mozzarella.

Jamie Oliver's Norma pasta sauce is nice and easy, that uses aubergine

mousaka?