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aubergines
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what can i make with an aubergine either as like a side dish or as part of a meal?
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http://www.nigella.com/recipes/recipe.asp?arti cle=1241
I love this recipe, but I guess it depends on what you are having it with.
You can find other recipes on her website for Aubergines (and everything else) at Nigella.com and there is a recipes tab.
I love this recipe, but I guess it depends on what you are having it with.
You can find other recipes on her website for Aubergines (and everything else) at Nigella.com and there is a recipes tab.
As I suspected, after Googling, this Yank finds that aubergines are our eggplants. That being so, then, especially for the winter days we are still experiencing, I heartily recommend a nice ratatouille'. Easily done and goes with just about everything. Here's one that we do often:
2 tablespoons olive oil
2 cloves garlic, crushed and minced
1 large onion, quartered and thinly sliced
1 small eggplant, cubed
2 green bell peppers, coarsely chopped
4 large tomatoes, coarsely chopped, or 2 cans (14.5 ounces each) diced tomatoes
3 to 4 small zucchini, cut into 1/4-inch slices
1 teaspoon dried leaf basil
1/2 teaspoon dried leaf oregano
1/4 teaspoon dried leaf thyme
2 tablespoons chopped fresh parsley
In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.
Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft. (I also add about a cup and a half of thickly diced yellow squash plus sea salt and fresh pepper to taste).
Serves 4...
2 tablespoons olive oil
2 cloves garlic, crushed and minced
1 large onion, quartered and thinly sliced
1 small eggplant, cubed
2 green bell peppers, coarsely chopped
4 large tomatoes, coarsely chopped, or 2 cans (14.5 ounces each) diced tomatoes
3 to 4 small zucchini, cut into 1/4-inch slices
1 teaspoon dried leaf basil
1/2 teaspoon dried leaf oregano
1/4 teaspoon dried leaf thyme
2 tablespoons chopped fresh parsley
In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.
Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft. (I also add about a cup and a half of thickly diced yellow squash plus sea salt and fresh pepper to taste).
Serves 4...
AS a side dish...
cube an aubergine, slice some red and yellow peppers, some diced par boiled potatoes, courgettes and shallots and place in a shallow roasting dish and roast in the oven for about 40 minutes covered in olive oil, 2 whole cloves of garlic, rosemary, sage and oregano. When its out of the oven, toss some fresh mint through.
OR....
thinly slice 2 aubergines (then brush with oil and grill until golden brown on both sides)
thinly slice some beef steak tomatoes,
grease a gratin dish with butter, layer the aubergines and tomatoes alternating between aubergine and tomato.
take one egg and mix with 200mls of fresh greek yoghurt, season with salt and pepper.
Spread this over the dish evenly, sprinkle with parmesan cheese and bake in the oven for 30 mins.
Breaded aubergine is lovely too. Just dip sliced aubergine in egg and then breadcrumbs and deep fry.
cube an aubergine, slice some red and yellow peppers, some diced par boiled potatoes, courgettes and shallots and place in a shallow roasting dish and roast in the oven for about 40 minutes covered in olive oil, 2 whole cloves of garlic, rosemary, sage and oregano. When its out of the oven, toss some fresh mint through.
OR....
thinly slice 2 aubergines (then brush with oil and grill until golden brown on both sides)
thinly slice some beef steak tomatoes,
grease a gratin dish with butter, layer the aubergines and tomatoes alternating between aubergine and tomato.
take one egg and mix with 200mls of fresh greek yoghurt, season with salt and pepper.
Spread this over the dish evenly, sprinkle with parmesan cheese and bake in the oven for 30 mins.
Breaded aubergine is lovely too. Just dip sliced aubergine in egg and then breadcrumbs and deep fry.
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