Cooking aubergine(eggplant)?
what is the best way to cook this vegetable.
Answer:
oven roasted with a little olive oil and salt. cut length ways
slice the eggplant crossways so you have round pieces, about 1/2 inch thick. cover in salt in a strainer and let sit for about 30 mins so that excess water drains out. wash off excess salt. dip pieces in an egg batter then into italian bread crumbs. Fry until browned . YUM!
Peel it, slice it, let the slices sit in cool water until the water turns a bit brown, this gets the bitterness out, disgard the water then dip slices in flour and then beaten egg. Fry it till golden brown. Then you can layer it with tomato sauce and shredded mozzarella cheese. Bake at 350 for 40 minutes let stand for ten minutes and eat.
aubergines are very nice stuffed with a mince meat sauce, then on top of that a bechemel sauce, make your mince sauce as you desire,scrape out the centre of the aubergines and add to your sauce, then pop everything into the aubergine, add the bechemel on top and bake for about 1hr and a half
slice thin,grilled and put under oil chopped parsley garlic salt pepper.Very good.
Or:
slice thin fry them, then in a casserole put some tomatoes sauce, one layer of eggplant mozzarella, more sauce,another layer eggplant(at least 3 layer) top with more mozzarella some bread crumb and then in the oven for 35 minutes at 350.
Serve with white rice.
you cannot boil it or even really steam it just as it is or it will fall apart.
You can cut it into little pieces, or just slice it the thicj=kness of orange ot corgette slice thickness and then fry it with a little oil and onions, or saute it like you would with potatoe slices or grill the slices bbq it until its cooked - turned slightly brown or a darker colour and had reduced in size (but not shrivelled up as this is when it is over cooked!).
After doing this, you can mix it into a ratattoee and ieat it with rice, or add it to tomato salads, ot eat it with chicken....
cook up some beef mince with onions and herbs and tomatoes adding a pinch of Cinnamon. Fry slices of eggplant. Buy or make a white sauce. Layer all of these 3 things together (like a lasagne) and bake for 40mins in a moderate oven.!!
Chop it into cubes with other veges e.g. red onions, cellary, peppers, mushrooms and green olives. Fry with a bit of oil. When slightly browned, add about 2 spoonfuls of tomato paste, fry for a while then add about half a pint of cream. Add salt, black pepper and 2 vegetable stock cubes. Serve with rice (basmati). Yum yum!
Highly indulgent but ok if eaten once in a while.
A lot of people salt the slices, and let it sit in a collander so moisture is drawn out, but if the aubergine is fresh I've never found it nescary.
The first three recipes, I love. The last one I've never tried, but it sounds great.
Herby Aubergine:
http://www.recipezaar.com/99211...
Crisp Fried Eggplant:
http://www.epicurious.com/recipes/recipe...
Eggplant, Zucchini, Red Pepper, and Parmesan Torte:
http://www.epicurious.com/recipes/recipe...
Roasted Eggplant Soup:
http://www.epicurious.com/recipes/recipe...
cut the eggplant in half inch slices sprinkle salt over both sides and leave for half hour,drain and either steam or put in a dish with other ingredients and cook your way,but dont forget the first instruction.
chop some garlic and onion fry it off in a pan with olive oil pour contents into a roastng dish slice some aubergines, peppers, mushrooms, red onion, with another spash of olive oil and roast for 15-20 mins
If it's fresh you don't need to steep it in salt. But for someting basic, slice it and fry it, it tastes a lot like fried tomatoes or its nice in stews etc.
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