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Aubergines. Why? |
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#1 |
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Inactive Member
Join Date: Aug 2009
Posts: 8,940
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Aubergines. Why?
I've tried cooking with aubergines several times and just can't see the point of them. They seem to taste of nothing and have this horrible, slimy texture. I've tried grilling, baking etc and nothing seems to make them palatable.
Last night the Mem Sahib made a sort of aubergine bake with tomato sauce and mozzarella in a last-ditch attempt to convert me. The aubergines were from our garden so couldn't be any fresher. Apart from a vague, earthy sensation, they seemed once more, tasteless. The sensation of eating them was rather like chewing wet newspaper. So; aubergines. Love them or hate them? Have you got a favourite recipe? |
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#2 |
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Forum Member
Join Date: Jan 2010
Posts: 6,118
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Love aubergines. Score and oil them whole under grill Turing every five of twenty mins. then peel off the charred skin and eat with feta and pesto or a garlic and parsley pesto.
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#3 |
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Forum Member
Join Date: Nov 2002
Posts: 76,851
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It's one of the veg I've rediscovered after many years
I just chop them up into small cubes and make a curry with other veg.......you want a variety of veg in a curry ! |
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#4 |
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Join Date: Jun 2005
Location: Nottingham
Posts: 11,481
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They don't have much flavour - though they pick up ghee wonderfully in a curry
![]() They make a good filler - I like to halve them, hollow them out, mix the removed bits with cooked lamb mince/tomato then stuff it all back in the halfs, top with cheese and then steam. |
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#5 |
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Join Date: Sep 2011
Posts: 6,104
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I'm not a fan, much prefer courgettes.
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#6 |
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Inactive Member
Join Date: Jul 2014
Posts: 866
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Good post, I know exactly what you mean op, no taste nothing, I used to not like them.
But they do look good in any food. I always buy them, £1 a bowl at the market. I like to shallow fry them with onions, garlic, ginger, tomatoes and peppers. Yum. |
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#7 |
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Join Date: May 2005
Location: woking
Posts: 21,684
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I use them instead of pasta layering them up in a lasagnery way, courgettes work well like that too.
Yummy if seasoned correctly. |
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#8 |
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Inactive Member
Join Date: Jun 2006
Location: Mid Wales / Canolbarth Cymru
Posts: 37,555
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I use them, but only to bulk things out.
They're very bland. I dislike avocado for this reason. |
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#9 |
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Inactive Member
Join Date: Jun 2006
Location: Mid Wales / Canolbarth Cymru
Posts: 37,555
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Quote:
I use them instead of pasta layering them up in a lasagnery way.
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#10 |
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Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Aubergine parmagiana is my prefered aubegine dish.
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#11 |
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Inactive Member
Join Date: Jul 2014
Posts: 866
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Quote:
I use them, but only to bulk things out.
They're very bland. I dislike avocado for this reason. I said this a few years ago. Now I love them, certainly not bland, add a very tiny bit of salt, scoop it with a t-spoon. Yum They say our taste buds change has we get older? |
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#12 |
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Forum Member
Join Date: May 2006
Location: UK Garage, GoT, Brasil & steak
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I like it roasted.
And I like it how my mum does it, cut into pieces and deep-fried. Delicious. |
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#13 |
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Join Date: May 2005
Location: woking
Posts: 21,684
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Quote:
Basically moussaka then.
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#14 |
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Guest
Join Date: Jun 2005
Posts: 9,415
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I used to hate them as a kid but quite like them now.
There's a mauritian recipe called gateau bringelle (cake aubergine) You make a batter with chick pea flour (besan), add spices and fresh herbs like coriander and mint chopped and season - add water to make a batter. Dip in thin sliced aubergine and fry till batter is crispy. Quite delicious. pic |
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#15 |
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Join Date: Feb 2010
Location: South London
Posts: 4,076
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I love aubergines and they always go down well with the kids...
I made a minted aubergine & courgette cous cous salad last week which was delicious. I use them loads in pasta sauces & curries and I often do a chicken traybake with aubergines in it. I do stuffed aubergines these days as well as they're easier to carry home than marrows. |
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#16 |
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Join Date: Jun 2012
Posts: 2,161
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I use them instead of lasagne for a vegan version... one of those ingredients you need to add flavour to IMO but still useful
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#17 |
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Join Date: Nov 2010
Location: My Own Little World
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On one of the many TV cookery shows (including masterchef the world etc) a chef/cook diced the aubergines, boiled them for a wee while (don't know how long) in salted water then drained them. Next thing he deep fried them - not sure if he coated in seasoned flour first or not. I'm thinking of giving this a go and see how they turn out.
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#18 |
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Inactive Member
Join Date: Aug 2009
Posts: 8,940
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Quote:
I used to hate them as a kid but quite like them now.
There's a mauritian recipe called gateau bringelle (cake aubergine) You make a batter with chick pea flour (besan), add spices and fresh herbs like coriander and mint chopped and season - add water to make a batter. Dip in thin sliced aubergine and fry till batter is crispy. Quite delicious. pic |
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#19 |
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Join Date: Jan 2011
Posts: 266
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you can turn them from bland to tasty, by adding other things.
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#20 |
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Join Date: Jun 2005
Location: Nottingham
Posts: 11,481
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Quote:
you can turn them from bland to tasty, by adding other things.
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#21 |
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Inactive Member
Join Date: Jun 2006
Location: Mid Wales / Canolbarth Cymru
Posts: 37,555
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Quote:
you can turn them from bland to tasty, by adding other things.
They end up tasting of the thing you added! |
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#22 |
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Join Date: Jun 2005
Posts: 9,415
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Quote:
Interesting and nice photo. Do you deep or shallow-fry (or does it make no difference)?
A bunch of coriander, one/two cloves of galic (depending how strong you like it, a tomato, 1/2 chillies (again depending on your taste) and salt (to taste) - blitz it all up. It'll make a sauce like this pic. Dip your aubergine fritter in it - it's yum ![]() recipe Edit - you can deep fry too. click on the picture for actual measurements |
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#23 |
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Join Date: Jun 2005
Location: London
Posts: 14,740
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Quote:
Aubergine parmagiana is my prefered aubegine dish.
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#24 |
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Join Date: Mar 2013
Posts: 10,699
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Very appetising-looking vegetables, utterly gross when cooked imo
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#25 |
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Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Quote:
Delicious, wish I had one now
A bit like ratatouille without the tomato sauce. |
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