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Aubergine

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Re: Aubergines

Postby Earthmaiden » Mon Sep 27, 2021 11:16 am

Some of those ideas look very good KC2. Your 'wraps' sound interesting, zosh. I've bought another aubergine this week with the intention of trying the Spanish dish I meant to try with the last one, but life got in the way and it ended up in stir fry type concoctions :roll:.

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Re: Aubergines

Postby liketocook » Mon Sep 27, 2021 11:34 am

Thanks for that KC2 :thumbsup

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Re: Aubergines

Postby Stokey Sue » Mon Sep 27, 2021 11:42 am

I went to see if Ching’s aubergine recipe from Saturday Kitchen was up on the BBC site and found that the current feature recipe collection is - aubergines!

https://www.bbc.co.uk/food/collections/ ... _aubergine

And Ching’s recipe looks good
https://www.bbc.co.uk/food/recipes/yuxi ... with_81056

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Re: Aubergines

Postby KeenCook2 » Mon Sep 27, 2021 11:46 am

Ha, great minds, Sue :lol: :lol:

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Re: Aubergines

Postby OneMoreCheekyOne » Mon Sep 27, 2021 2:32 pm

I like them best when they are sliced longways into thin slices and then bbq’d or cooked on a very hot griddle so they have that lovely char. Then at one end place crumbled feta, herbs, chilli, pine nuts, diced roasted pepper from a jar etc…roll it up and eat immediately. We often do these as a starter when we have a bbq.

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Re: Aubergines

Postby Amber » Tue Sep 28, 2021 3:13 pm

Whilst trying to find my recipe for Tormented Eggplant, I came across this thread from last year, with more ideas.

viewtopic.php?f=3&t=4544

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Re: Aubergines

Postby Amyw » Tue Sep 28, 2021 7:43 pm

Ah maybe if admins could merge the two then please ? I always think it’s nice to have one thread when it comes to a specific ingredient, especially when you’re searching on the forum for ideas

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Re: Aubergine

Postby Stokey Sue » Tue Sep 28, 2021 7:50 pm

Merged!

I just found the easy way of doing it too :D

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Re: Aubergines

Postby PatsyMFagan » Thu Sep 30, 2021 10:00 am

herbidacious wrote:I am growing 7 different types of aubergine this year, although they are not all fruiting yet. (Hopefully the greenhouse will prolong the season for the ones that aren't.)


Blimey, I didn't know there was 7 different types of aubergine ... something else I have learned on this forum

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Re: Aubergine

Postby Amyw » Thu Sep 30, 2021 7:45 pm

Stokey Sue wrote:Merged!

I just found the easy way of doing it too :D


Thanks Sue

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Re: Aubergine

Postby Stokey Sue » Sat Oct 02, 2021 5:31 pm

While clearing the kitchen I found a jar of “roasted eggplant”, which are little cubes of peeled aubergine in a light brine.

On opening the jar I found they are actually smoky, fire roasted, aubergine. They are very soft, I thought maybe I could put them in a kind of ratatouille, but they are too mushy. I suppose maybe a kind of shakshuka or I could make a baba ganoush type dip, though I could make enough dip for a large party (good way to do it if you don’t want to roast and peel your own aubergines)

Any other ideas? I have 510g

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Re: Aubergine

Postby KeenCook2 » Sat Oct 02, 2021 8:01 pm

Ha, baba ganoush for a large party indeed!

You should definitely use some of them for baba ganoush - could you bear to post a pic of them? If I see them in the Turkish shop I'd be very tempted to get them as I really don't ever do that grilling etc that gives peppers and aubergines that lovely smokey flavour (as I have said before)

If I can spot the same description in Turkish, that would be helpful!

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Re: Aubergine

Postby Stokey Sue » Sat Oct 02, 2021 8:47 pm

Mine are Selin brand, but Bodrum also make them, with a nice picture of an aubergine nestled in flames

To be found near the flame roasted peppers, olives, gherkins and other things in jars

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Re: Aubergine

Postby liketocook » Sat Oct 02, 2021 8:59 pm

Would they maybe work Sue as part of a rice based stuffing for veg?

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Re: Aubergine

Postby Stokey Sue » Sat Oct 02, 2021 9:01 pm

Ooh, something like that might work

The aubergine, maybe some chickpeas, and rice or bulgar wheat

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Re: Aubergine

Postby liketocook » Sat Oct 02, 2021 9:12 pm

Sounds good.
I sometimes add the sliced aubergine you get in antipasti jars to lamb curries. they pretty much melt into the sauce and give a lovely flavour so they might also work in a curry added towards the end.

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