I have one, plus some courgettes, onions, garlic and tomatoes. What do I do to make a nice meal?
Aubergines
Dice into chunks, place in a bowl and coat with olive oil, and salt, pepper and some herbs if liked ( like thyme) place in a roasting tin and roast until cooked, shake the roasting tin now & then to cook evenly - add tomatoes halfway thro' though as they don't require too much cooking. It's like a homemade ratatouille - serve with meat or fish or alone with a dollop of Greek style yoghurt.
The aubergines will start to blacken/oxidise once cut so cut them last, leave skin on btw - you could add mushrooms with the tomatoes too if liked.
Cook on 180-200c
The aubergines will start to blacken/oxidise once cut so cut them last, leave skin on btw - you could add mushrooms with the tomatoes too if liked.
Cook on 180-200c
Originally Posted by 4smiffy:
“Thanks, I've got some mushrooms.”
“Thanks, I've got some mushrooms.”
no problem. You could also finely diced all veg and fry in a frying pan adding beaten eggs to make an omelette - finishing under grill with grated cheese.
Originally Posted by Utopian Girl:
“Dice into chunks, place in a bowl and coat with olive oil, and salt, pepper and some herbs if liked ( like thyme) place in a roasting tin and roast until cooked, shake the roasting tin now & then to cook evenly - add tomatoes halfway thro' though as they don't require too much cooking. It's like a homemade ratatouille - serve with meat or fish or alone with a dollop of Greek style yoghurt.
The aubergines will start to blacken/oxidise once cut so cut them last, leave skin on btw - you could add mushrooms with the tomatoes too if liked.
Cook on 180-200c”
“Dice into chunks, place in a bowl and coat with olive oil, and salt, pepper and some herbs if liked ( like thyme) place in a roasting tin and roast until cooked, shake the roasting tin now & then to cook evenly - add tomatoes halfway thro' though as they don't require too much cooking. It's like a homemade ratatouille - serve with meat or fish or alone with a dollop of Greek style yoghurt.
The aubergines will start to blacken/oxidise once cut so cut them last, leave skin on btw - you could add mushrooms with the tomatoes too if liked.
Cook on 180-200c”
It's what i'm doing tonight but also with lamb mince. Like a moussaka base.
Originally Posted by degsyhufc:
“It's what i'm doing tonight but also with lamb mince. Like a moussaka base.”
“It's what i'm doing tonight but also with lamb mince. Like a moussaka base.”
My husband would love that
- one day when he lights the outdoor oven I'll cook lamb for him!
I loathe it as a veggie, it's my worse nightmare - the smell!I'll keep it in mind tho' for a summer day - outside!
