Crosswords32 mins ago
Aubergine/eggplant
17 Answers
I've just cooked some aubergine and it got me wondering how many people like it and what they use it to make
mousakka
aubergine & potato curry
sliced spicy coated fried aubergines
ratatouille
anything else?
mousakka
aubergine & potato curry
sliced spicy coated fried aubergines
ratatouille
anything else?
Answers
1 to 17 of 17
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Hi terambulan
here goes
hot water
1 aubergine cut into chunks
small tin tomatoes
half chopped onion
2 large peeled, diced potatoes
oil
salt
1 teaspoon mustard seeds
1 teaspoon dhana jeeru
half teaspoon finely chopped green chillies
one teaspoon minced garlic
one teaspoon minced ginger
one teaspoon tumeric/haldi
pinch asafoetida (optional)
few curry leaves
chopped coriander to garnish
sounds a lot but it's worth it
Put oil into a pan & heat.
Put the mustard seeds in and let them pop, add the asafoetida and let it sizzle, throw in the onion.
Fry/cook for about 5 mins.
Add the tomatoes and let them cook down, breaking them up in the pan.
Add all your spices except for the garnish and stir fry for a few minutes.
Add the aubergine, stir coating all the pieces, add about 200ml of hot water, cover the pan and cook until you're happy with the consistency of the aubergine (like mine mushy)
now add the potatoes and some more water so that you've got a thick sauce, cook until the potatoes are tender, garnish with the coriander & viola! Mmmmmm nice with chappaties
here goes
hot water
1 aubergine cut into chunks
small tin tomatoes
half chopped onion
2 large peeled, diced potatoes
oil
salt
1 teaspoon mustard seeds
1 teaspoon dhana jeeru
half teaspoon finely chopped green chillies
one teaspoon minced garlic
one teaspoon minced ginger
one teaspoon tumeric/haldi
pinch asafoetida (optional)
few curry leaves
chopped coriander to garnish
sounds a lot but it's worth it
Put oil into a pan & heat.
Put the mustard seeds in and let them pop, add the asafoetida and let it sizzle, throw in the onion.
Fry/cook for about 5 mins.
Add the tomatoes and let them cook down, breaking them up in the pan.
Add all your spices except for the garnish and stir fry for a few minutes.
Add the aubergine, stir coating all the pieces, add about 200ml of hot water, cover the pan and cook until you're happy with the consistency of the aubergine (like mine mushy)
now add the potatoes and some more water so that you've got a thick sauce, cook until the potatoes are tender, garnish with the coriander & viola! Mmmmmm nice with chappaties
Ratatouille! All the different variations... and Eggplant Parmesan with penne... and one of our favorites:
Oyster and Eggplant Bake:
Ingredients:
2 medium eggplants (about 1 1/4 to 1 1/2 pounds each)
3 large onions, chopped
8 tablespoons butter, divided
8 to 10 slices
1/2 cup plus 2 tablespoons seasoned bread crumbs, divided
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 to 3 dozen oysters, about 1 1/2 pints, drained
Preparation:
Place eggplants in a shallow baking dish; bake at 400� for about 35 to 45 minutes, until tender. Let eggplants cool.
In a skillet saut� the onion in 3 tablespoons of the butter tender. In another small skillet, fry the bacon until crisp, then drain on paper towels.
Cut off the stem ends of the eggplants and carefully peel. Place the peeled eggplants in a colander to drain. After eggplant is well-drained, chop into 3/4-inch cubes and combine with the saute�d onion in a large mixing bowl. Crumble the bacon into the eggplant mixture then add 1/2 cup seasoned bread crumbs, salt, pepper, and drained oysters.
Melt the remaining butter in a small saucepan. Divide the eggplant and oyster mixture into four equal portions and place in individual baking dishes. Pour about 1/4 of the melted butter over each portion, then sprinkle each evenly with a 1/2 tablespoon of the remaining seasoned bread crumbs. Place the baking dishes on a baking sheet and bake in a preheated 425� oven for 20 minutes, or until bubbly and browned.
Oyster and Eggplant Bake:
Ingredients:
2 medium eggplants (about 1 1/4 to 1 1/2 pounds each)
3 large onions, chopped
8 tablespoons butter, divided
8 to 10 slices
1/2 cup plus 2 tablespoons seasoned bread crumbs, divided
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 to 3 dozen oysters, about 1 1/2 pints, drained
Preparation:
Place eggplants in a shallow baking dish; bake at 400� for about 35 to 45 minutes, until tender. Let eggplants cool.
In a skillet saut� the onion in 3 tablespoons of the butter tender. In another small skillet, fry the bacon until crisp, then drain on paper towels.
Cut off the stem ends of the eggplants and carefully peel. Place the peeled eggplants in a colander to drain. After eggplant is well-drained, chop into 3/4-inch cubes and combine with the saute�d onion in a large mixing bowl. Crumble the bacon into the eggplant mixture then add 1/2 cup seasoned bread crumbs, salt, pepper, and drained oysters.
Melt the remaining butter in a small saucepan. Divide the eggplant and oyster mixture into four equal portions and place in individual baking dishes. Pour about 1/4 of the melted butter over each portion, then sprinkle each evenly with a 1/2 tablespoon of the remaining seasoned bread crumbs. Place the baking dishes on a baking sheet and bake in a preheated 425� oven for 20 minutes, or until bubbly and browned.
Well, heathfield, you've certainly blown my favorable comments to Mrs. C concerning your level headed and sound postings out of the water! But then, there's no accounting for tastes (I suppose you llike Brussels sprouts).
Just for that , here's another great Eggplant recipe we use a lot in the winter:
Beef and Eggplant Stew
4 tablespoons oil
2 pounds stew beef cubed
4 onions, peeled and chopped
2 cloves garlic, minced
6 ripe tomatoes, peeled and chopped
1/2 cup dry white wine
4 cups chicken stock
2 sprigs parsley
3 eggplants, peeled and chopped
2 sweet red peppers, cored and chopped
Salt and pepper to taste
Heat oil in Dutch oven and brown beef over low heat, turning so all sides are done. Add onions and garlic and cook 5 minutes. Add tomatoes, wine, stock, and parsley. Cover and simmer 1 hour. Add eggplants and simmer 1 hour longer. Add peppers and simmer 20 minutes or until beef is tender. Season with salt and pepper. (Feeds 6).
Just for that , here's another great Eggplant recipe we use a lot in the winter:
Beef and Eggplant Stew
4 tablespoons oil
2 pounds stew beef cubed
4 onions, peeled and chopped
2 cloves garlic, minced
6 ripe tomatoes, peeled and chopped
1/2 cup dry white wine
4 cups chicken stock
2 sprigs parsley
3 eggplants, peeled and chopped
2 sweet red peppers, cored and chopped
Salt and pepper to taste
Heat oil in Dutch oven and brown beef over low heat, turning so all sides are done. Add onions and garlic and cook 5 minutes. Add tomatoes, wine, stock, and parsley. Cover and simmer 1 hour. Add eggplants and simmer 1 hour longer. Add peppers and simmer 20 minutes or until beef is tender. Season with salt and pepper. (Feeds 6).
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