Roasted rack of lamb. It's from allrecipes, but I can't find it there anymore. Supposed to have a bread crumb crust, but I don't use crumbs, it's even better without.
I've never been very successful with aubergine. It turns to mush if I fry it, grill it or griddle it. I had it a few times when I lived in Rhodes but I've never been able to recreate that dish. IIRC it was just fried with probably a tzatziki dip.
I've never been very successful with aubergine. It turns to mush if I fry it, grill it or griddle it. I had it a few times when I lived in Rhodes but I've never been able to recreate that dish. IIRC it was just fried with probably a tzatziki dip.
Yes, it's a difficult vegetable. I think you just get the knack after a while. My biggest mistake was always trying to use as little oil as possible but now I use whatever amount of light olive oil it takes. I also use two frying pans so the aubergine doesn't get crowded, few splashes of the oil and then add oil as needed. If I can be bothered, I salt it first when is supposed to mean it needs less oil.
Yes, fried aubergine just with tzatziki sounds lovely. With some fried courgette and red pepper too. Mmm!
I also roast in by slicing them into thick rounds and scoring around the edge quite deeply and with criss crosses on both sides and then oiling them with a mixture of olive oil, chilli and garlic. Then put them in the oven, adding extra oil if necessary, until they've slightly collapsed in the middle, turning them as necessary. Goes will topped with cottage cheese and a chilli tomato sauce.
I didn't actually use parmesan. I've topped it with mozzarella. A bit indulgent! I'm not that strict though, so I do use parmesan.
Aubergine and mozzerella bake is one of my favourite veggie (meat free) dishes.
I coat the aubergine in polenta and (deep) fry it. Then layer in a pryex dish with tomato sauce/passata and the mozzerella. I sometimes also add fried sliced potatoes.
Aubergine and mozzerella bake is one of my favourite veggie (meat free) dishes.
I coat the aubergine in polenta and (deep) fry it. Then layer in a pryex dish with tomato sauce/passata and the mozzerella. I sometimes also add fried sliced potatoes.
Never deep fried it before. How does the polenta stick? How long do you fry it for? In olive oil? (Sound like the Spanish Inquisition!). I do a sort of moussaka with potatoes and spinach and aubergine.
Tonight is just cheesy chips and M&S Edgy Veggie Burgers.
^^^ Kimi - have you googled Kwylie Kwon's - spicy aubergine stir fry etc - she does amazing dishes with aubergines.😊
I would put a link if I knew how.😳
Never deep fried it before. How does the polenta stick? How long do you fry it for? In olive oil? (Sound like the Spanish Inquisition!). I do a sort of moussaka with potatoes and spinach and aubergine.
Tonight is just cheesy chips and M&S Edgy Veggie Burgers.
Beaten egg and/or milk to get the polenta to stick. If frying in a pan i'd use olive oil.
You could use flour egg & breadcrumbs or just flour. You don't have to coat it at all.
Comments
I know what my two preferred options are
http://www.bonappetit.com/recipe/forked-oven-roasted-potatoes
http://recipes.farmhousedelivery.com/eggplant-gratin-with-herbs-and-creme-fraiche/
That sounds wonderful!
I know what I'm having this week
I've never been very successful with aubergine. It turns to mush if I fry it, grill it or griddle it. I had it a few times when I lived in Rhodes but I've never been able to recreate that dish. IIRC it was just fried with probably a tzatziki dip.
Yes, fried aubergine just with tzatziki sounds lovely. With some fried courgette and red pepper too. Mmm!
I also roast in by slicing them into thick rounds and scoring around the edge quite deeply and with criss crosses on both sides and then oiling them with a mixture of olive oil, chilli and garlic. Then put them in the oven, adding extra oil if necessary, until they've slightly collapsed in the middle, turning them as necessary. Goes will topped with cottage cheese and a chilli tomato sauce.
This is a nice recipe, too, but really rich.
http://www.greenbeansnmore.com/eggplantappetizermoroccan.html
I'll be trying the aubergines tomorrow, I think!
Are you using parmesan or are using a vegetarian equivalent?
I coat the aubergine in polenta and (deep) fry it. Then layer in a pryex dish with tomato sauce/passata and the mozzerella. I sometimes also add fried sliced potatoes.
Yes. The salt also helps remove some moisture from the aubergine.
Tonight is just cheesy chips and M&S Edgy Veggie Burgers.
^^^ Kimi - have you googled Kwylie Kwon's - spicy aubergine stir fry etc - she does amazing dishes with aubergines.😊
I would put a link if I knew how.😳
You could use flour egg & breadcrumbs or just flour. You don't have to coat it at all.
I ususally deep fry the slices.
Having smoky vegetable chilli and rice.