As you can see, I turn my back for a few minutes, and there are Aubergines everywhere!
One of my favourite ways of eating them is to slice them in half, cut a criss-cross pattern into the flesh, then simply fry in plenty of olive oil for about 5 minutes; turning once or twice. I then leave them to cool, covered, until required.
However, my latest experiment was to 'curry' them. The Aubergines were cut into manageable sized pieces. In a reasonable amount of Rape Oil I fried a tsp of ground Cumin, a tsp of ground Coriander, a tsp of Garam Masala, and a tsp of Kashmiri Chilli Powder.
When well amalgamated I threw in the Aubergine pieces, and cooked for a while. I added some Lemon juice, and a splash of water to loosen. At the last minute I also added a few chopped Cherry Tomatoes, and served with a dollop of Greek Yoghurt.
Verdict. Really good, but maybe next time I'll add some red Kidney Beans. With all the Aubergines at Haddock's, I'll certainly be doing this again.
Sounds better than most of the recipes I use here. The spices and the Greek yogurt would give them a needy kick. I might try it for myself but not for traditional people here.
ReplyDeleteI like them sliced and fried with a fresh tomato sauce.
As I have so many at the moment, I'll probably fry one for my lunch today. It's becoming difficult knowing what to eat next; Haddock's is overflowing.
DeleteHow lucky you are. I cover the slices with egg and bread crumbs and fry them in olive oil. I also made them like Linda wrote in her blog and it was wonderful.
ReplyDeleteThey are so delicious, almost any way of preparing them is good. I have loads at the moment.
DeleteI've never been that successful with aubergines so I tend to neglect them. I tend to favour broccoli, asparagus and courgettes and aubergines get forgotten ...I must start using them again. I'm cooking today for my husbands birthday as the family are all coming over ..... Chris asked for salmon so I'm doing a lemon cream sauce, rosemary potatoes and broccoli and asparagus with almonds with it !! I'll be thinking of you and that I should have included aubergines ..... if only you were my neighbour ..... I could have raided Haddock's !!!!! XXXX
ReplyDeleteGood luck with all that. I collect Lady Magnon from the airport today (yet again), and we shall have simple BBQ'd Pork chops. I shall be in a rush!
DeleteIt's my youngest son's birthday today.
Delicious - however you cook them.
ReplyDeleteThey sure are! And we have loads.
DeleteSounds like a reinvention of the Brinjal Bhaji, my favourite side dish when I go for a curry.
ReplyDeleteI had to look-up BB; it does look quite similar. It was very good.
DeleteThe brinjal bhaji side dish is very popular and there is also a brinjal pickle.
DeleteWe always have several jars of Brinjal Pickle in the house; Lady M's favourite!
DeleteI see by your picture that your aubergines are our eggplants. I like the sound of the word aubergines better. Years ago, we also grew them and just one plant would grow enough for a few families. We cook them often when my veggie/vegan family visit. I will copy your recipe because it looks delicious.
ReplyDeleteI've always thought that 'Eggplant' referred to the white variety that looked like eggs. In Europe we always say Aubergine.
DeleteNo, what we call eggplant has a purplish black skin and looks just like your aubergines.
DeleteIn India they're call Brinjal; the name I prefer.
DeleteWe had spicy Aubergines last night...onions, garlic, chestnut mushrooms and walnuts were in the mix.
ReplyDeleteSounds a lot fancier than mine. Mine was just one Aubergine and a couple of cherry tomatoes.
DeleteThat's always the trouble with growing your own in a good season. I doubt they can be frosen as their flesh is somehow the wrong consistency.
ReplyDeleteI usually preserve them in tomato sauce, or as a Ratatouille. But my Tomatoes are still not ripening. What I might do is freeze them, then process them later.
DeleteI crumb eggplant slices like a shnitzel, layer them in a casserole dish and pour over a can of crushed tomatoes or homemade passata and top with a little tasty cheese and pop in the oven. Vegos love it. As it's just me at home these days, I tend to grow the Lebanese eggplants now as they are smaller - but prolific. I also preserve them with oil, balsamic, garlic and thyme.
ReplyDeleteI have had them like you suggest; very good. I need to look into preserving them in oil etc. This year, that could be helpful!
DeleteHere's a recipe: http://ediblemarinandwinecountry.ediblecommunities.com/recipes/preserved-eggplant-garlic-and-fresh-thyme
DeleteThat sounds not only very simple, but delicious too. I will do a batch today. Thanks very much.
DeleteThis dish sounds lovely. Even I, not the most adept with using eggplant in recipes, could probably manage this one!
DeleteFirst lot done, and in the 'fridge. I'll leave them for a while before sampling. Thanks.
DeleteI only knew what to do with them by reading local alien's blog! I grew them once and didn't end up with very many, but your plant looks very productive! I think it's a popular day for birthdays. It is mine today, as well. -Jenn
ReplyDeleteHappy birthday Jenn; obviously a very good day to be born!
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