Why can't we eat the skin of aubergines?

[Stokey Sue Profile]

I’ve got some Korean “shrimp” crackers. They are very good

[Amyw Profile]

I’m the same with poppadoms. Love them with all the sauces and chutneys . In autumn/winter , I often sling togetherva spiced root veg soup , using whatever’s knocking about and use scrunched up poppadoms on top as a kind of crouton . Very good

[Renee Profile]

I've done that Amy and it works well.

[mark111757 Profile]

The recipe I mentioned earlier

IMG_20190807_165628_158.jpg (463.41 KiB) Viewed 5723 times

[Sakkarin Profile]

Made another batch of Fish Flavour Aubergine with the last of my baby aubergines last night, but as I found the first lot a bit bitter, I tried salting them, despite received wisdom being that you don't need to - sprinkled salt over the sliced aubergines, left for 20 minutes, then rinsed them and dried them in a salad spinner.

It proved doubly effective, as previously they soaked up all the oil when I fried them, so I had to add more for the second stage. This time they absorbed hardly any oil, allowing me to use the remaining oil for the second fry. I had known that was part of the reason for salting, but had never had it so graphically demonstrated. They also lost the bitterness, but more than that, they were softer than previously, meltingly so.

No more aubergines, but 250g minced pork left for me to figure out something to do with. Maybe some rice soup, if I can be bothered to make some chicken stock with a couple of carcasses in the freezer.

[Stokey Sue Profile]

IaninFrance did a careful trial once, weighing the aubergine slices to see how much oil they took up
Salting made a real difference

I had the actual oriental ones and they took up hardly any oil unsalted

Think I'd go Thai with 250g of pork mince

[Lusciouslush Profile]

Interesting comparison there with the aubergines & one I've long suspected - but the lazy me says don't bother!

That pork is screaming out for larb - or ants up a hill or whatever it's called - I had the same choice a couple of days ago & went for larb

[Sakkarin Profile]

Stock made for Thai Rice Soup, but haven't made Ants for ages so will probably make some if I've got any bean thread noodles. I'd forgotten it was pork, thought it was beef for some reason.

In fact last pic is 2013, Fuchsia Dunlop's version
http://www.sakkarin.co.uk/foodforumpix/ants2013-33.jpg

Earlier pic 2009, Sunflower's version, which in a 2013 thread I said I preferred to Fuchsia's...
http://www.carta.co.uk/foodpix/ants06.jpg

Twice in 10 years

[Binky Profile]

so what is that a photo of? It doesn't look like soup. Or ants.

[mark111757 Profile]

From BBC good food 8/2019

[Renee Profile]

I do like that recipe Mark! I'm always looking for new ideas for aubergines.

[Sakkarin Profile]

Mark111757, can you please use a 3rd party host for your scanned pix, it's breaking copyright for me to host them here. They are also very large, if you do use a host, please make sure the pix are no bigger than 200k.

Ideally link to the recipe online, or adapt it so it is not breaking copyright and post the text with a reference to its origin.

[Sakkarin Profile]

Sorry Binky, didn't see your post!

The pix are of "Ants Climbing The Tree", here's Sunflower's recipe, it also features in Fuchsia Dunlop's Szechwan Cookery book.

http://sunflower-recipes.blogspot.com/2 ... -tree.html

The rice soup was fab, had half for supper last night and the rest for breakfast this morning, but I will stink as it has lots of garlic in it.

[mark111757 Profile]

Apologizes on the pics. I certainly do not want to cause any issues . it will not happen again.

[Sakkarin Profile]

Ta.