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What are your aubergine suggestions?

post #1 of 10
Thread Starter 

It's freezing here, it's snowing, time for nice and hot comfort food. This is another delicious experiment with aubergines, or, eggplants as you may call them. Not exactly local sourcing for me, but hey, I'm only human. The inspiration came from a french website that uses aubergines only. I gave it my personnal touch. You need 2 aubergines to stuff just one, even with potatoes added, the aubergineflesh shrinks a lot after cooking.

 

For 2 persons, one half aubergine each;

- 2 aubergines; one peeled and chopped + one not peeled but sliced in 2 lenghtwise

- 4 quite small potatoes or 1 large one, cooked

- 3-4 slices of lightly smoked bacon

- grated mozzarella and parmezan

- 1 egg

- a dash of cream, depending of the moisture in the aubergines; about 1/2 cup is more than enough

- oregano and rosemary, 2 cloves of garlic

 

Cut the bacon in the smallest 5mm bits and fry in a pan without grease, untill done, with some dried rosemary.

Cut the peeled aubergine in small chunks. Cut the flesh out of the other unpeeled aubergine and add to the other aubergine chunks. Use a spoon or parisienne-spoon to get the most flesh out, without piercing or damaging the skin of the unpeeled aubergine. Bring some chickenstock to a boil (I used bouillon cubes) and put the auberginechunks in it, together with chopped garlic. Boil for 10 minutes. Put in a sieve and squeeze the biggest part of the cooking water out,.. very gently! Cube the boiled potatoes is 1cm large chunks, add to the cooked aubergine and mix coarsely with a fork. Add fried bacon, oregano, cream, an egg and stir to mix nicely. Add mozzarella and parmezan, stir in. P&S.

 

Fill the auberginehalves and sprinkle with some more parmezan. Put in the oven at 200°C for 30 minutes or untill nicely browned. Absolutely delicious! This started in fact as another left-over thing; what to do with 2 aubergines in winter!  Also, nice inspiration for vegetarians! 

 

Could be made with feta and Greek (or Italian orzo) pasta instead of potatoes. The potatoes however remind of moussaka! A small ladle of bolognaise sauce would make it a fantastic 1 portion moussaka.

 

What are your aubergine suggestions?

 

aubergineAardappelSpek.jpg

post #2 of 10

That sounds really good, Chris, and is now on my to-try list.

 

We love eggplant in this household, and eat it very often. I'd have to say that after caponata, baba ganouj, and, of course, moussaka, one of our favorites is:

 

Sichuan Fried Eggplant

 

1 eggpant, about a pound

2 cups oil

 

batter:

1/2 cup flur

2/3 cup water

1/4 tsp salt

 

sauce:

1 tbls peanut oil

3 tbls finely chopped scallions

1 tbls fresh ginger, finely chopped

2 tsp chili bean sauce

2/3 cup stoc

2 tbls Sherry

1 tbls cider vinegar

3 tbls tomato paste

2 tsp sugar

2 tbls soy sauce

Slurry of 1 tbls cornstarch in 1 tbls water

 

Make the sauce: Heat a saucepan until hot. Add the oil. Put in the scallions, ginger and chili bean sauce and stir fry for about 30 seconds. Add stock, Sherry, vinegar, tomato paste, sugar and soy sauce. Cook for 1 minute. Add the slurry and cook another minute. Set aside.

 

Cut eggplant into thin slices, about 1 1/2 x 3 inches. Or just slice into thin rounds. Do not peel.

 

Mix the flour, slat and water in a small bowl. Let set for 20 minutes. Batter will be on the thin side.

 

Heat oil until very hot. Dip eggplant slcies into batter, letting excess drip off. Deep fry a few at a time, draining well.

 

Arrange slices on a platter. Pour sauce over them and serve.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #3 of 10

Melanzane a barchetta (Eggplant boats)

 

take long thin eggplants, (no wider than maybe 2 - 3 inches (6 - 8 cm) and cut lenghthwise in half.  Using a small sharp knife, cut into them without cutting through to the skin, at intervals about a finger's width apart, diagonally, in both directions, so they are sort of in cubes.

 

Mix breadcrumbs (stale artisan type bread soaked in water and squeezed out and crumbled) with oil, lots of parsley, lots of crushed garlic, black olives (preferably gaeta type olives - not the canned kind - these come in brine) seeded and cut or whole, and a pinch of thyme or origano if you want it, optional pieces of salted anchovies that you've removed the spine from and soaked the salt off of, salt and pepper.  Don't be stingy with the oil. 

 

Put the eggplants in an oven dish that holds them snugly, salt them  lightly, drizzle with a little oil. 

 

Press on the edges of the eggplant half so the cubes separate and press the stuffing in and around the cubes and on top (remember the cubes are still stuck to the skin)

 

Cover with foil, bake at medium heat till they test soft with a knife or fork.  Uncover and keep cooking till the top is just a little crusty. 

 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #4 of 10
It has been some time since I did eggplant parm, I may have to work that into the menu for the coming week.

mjb.
Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #5 of 10

Egg plant dip:

Pierce egg plants, put in hot oven till scarred.

Cut in half, drain out the juices.

Take out the flesh (should be very soft), blend with olive oil, garlic and fresh basil.

 

The egg plants are still in season here, should start making some again!!!!!

Life is too short to drink bad wine
---Anonymus---

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Life is too short to drink bad wine
---Anonymus---

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post #6 of 10
Thread Starter 

Already interesting things to try out licklips.gif ! My repertoire on eggplant recipes is quite small, always glad to add some. I really like the taste, even when they are a little bitter.

post #7 of 10

I like your dish Chris!  I will have to try that, love the potato idea.  Nice and rich and it reminds me of the all-american twice-baked potato only more creative!

 

Did you know that in greece we have a stuffed eggplant recipe that is meant to be like moussaka?  It's called Papoutsakia which means "little shoes."  Basically you half the eggplants and scoop out only a little of the inside.  Season the boat.  Stuff the cavity with a little bolognese.  Cover it with a stiff bechamel and then sprinkle with cheese and breadcrumbs.  Bake and voila, mini moussaka.  Ok there's no potatoes but it's still good!

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #8 of 10
Thread Starter 

You'll love this KKV! I'm gonna make next try-out with just a bottom of bolognese too. There will be no bechamel, but the potato/eggplant/egg/cream mixture make it really taste like moussaka.

I had no idea there was some dish like papoutsakia, sounds delicious.

BTW, I didn't eat the remaining eggplant shell, it felt a litlte tough.

I also forgot to mention I used the broiler at the last moment (last 30 seconds or so).

post #9 of 10

Maybe the eggplant shell needs a bit of prebaking or parboiling before stuffing.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #10 of 10

Grilled Eggplant Bread Pudding a hearty custard of Sourdough, grilled Eggplant, Mozzarella, and fresh Basil, baked and topped with a roasted Red Bell Pepper Sauce

 

Moroccan Eggplant brushed with Charmoula, grilled, and served on a bed of Fruited Couscous and topped with a spiced Apricot Sauce

 

Fragrant Vegetable Paratha, an East Indian inspired vegetable medley with Acorn Squash, Cauliflower, and Eggplant simmered in toasted Coconut Milk and then baked in a cracked Black Pepper Pastry Shell

 

Turkish Eggplant and Lentil Stew with Pomegranate Molassesa slowly simmered stew of Eggplant, Lentils, Onions, Tomatoes, and Anaheim Chiles, seasoned with Mint and Red Pepper Flakes, and drizzled with Pomegranate Molasses

 

Grilled Stuffed Eggplant, eggplant slices grilled then rolled up with roasted red bell peppers, spinach, and chevre, baked in a hot oven and served with a roasted garlic tomato sauce

 

Gujrati Dhal Roulade an East Indian Vegetable Stew of Eggplant, Tomato, Carrots, Zucchini, and Cauliflower, seasoned with Cumin and Brown Mustard Seeds, rolled up in an Egg Soufflé and topped with a spicy Yellow Split Pea Paste, and drizzled with a Spinach Cardamom Sauce

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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