simson
I'm settling in nicely
Posts: 241
|
Post by simson on Aug 1, 2011 11:28:52 GMT 1
I've managed to grow aubergines here's what I've come up with to use them up, i served it yesterday to friends and it went down really well 1 x aubergine score, rub in olive and bake until soft, cool and then scrape out the pulp, some skin is fine too. In a blender put aubergine, juice of 1 lemon , 1 tablespoon of olive oil, salt and pepper and 1 clove of garlic. Wiz until smooth serve on brown toast drizzled with honey and a sprinkling of feta cheese
|
|
|
Post by Elkay on Aug 1, 2011 19:01:41 GMT 1
Sounds lovely, simson - we like 'em just sliced lengthwise (mine don't grow very fat) and roasted slowly under lamb chops
Is not low calorie, but what the heck ;D
|
|
|
Post by ianh on Aug 1, 2011 19:17:26 GMT 1
I like them stuffed. Cut in half and scoop out the middles, leaving a shell which will support itself. Fry an onion, and some pine nuts (or walnuts if you have them), add the scooped out bits, some home-made tomato sauce - then blend (not too fine) this lot and stuff it back in again. Sprinkle with parmesan and grill til done.
|
|
|
Post by troll on Aug 1, 2011 20:05:32 GMT 1
I've managed to grow aubergines here's what I've come up with to use them up, i served it yesterday to friends and it went down really well 1 x aubergine score, rub in olive and bake until soft, cool and then scrape out the pulp, some skin is fine too. In a blender put aubergine, juice of 1 lemon , 1 tablespoon of olive oil, salt and pepper and 1 clove of garlic. Wiz until smooth serve on brown toast drizzled with honey and a sprinkling of feta cheese Can't wait to try this Simson. I love Aubergines, and your courgette and walnut thingy was ace.
|
|
philippa
I'm settling in nicely
Posts: 266
|
Post by philippa on Aug 1, 2011 21:11:52 GMT 1
I have a made up recipe that I call Moussaka meets Shepherds Pie. Grate an onion into a frying pan with some oil and let it soften. Add minced lamb, tomato puree, a pinch of cinammon and wait until the lamb browns on both sides. Remove this mix from the pan and wipe the pan. Add more oil and fry slices of aubergine with the skin on until they turn golden brown.Put them on kitchen roll to dry out a bit. Put the lamb mixture in a casserole dish and lay the slices of aubergine on the top. Then, or in the meantime, boil a pan of potatoes till they are soft, add butter, cream and an egg yolk and mash the potatoes. Pile the mashed potatoes on top of the aubergines and then sprinkle on grated cheese and slices of tomato. Put the dish in the oven for about 25 minutes till the top is brown and serve with a greek salad.
|
|
|
Post by Madame Moorhen on Aug 2, 2011 6:53:17 GMT 1
Haven't managed to grow any successfully in Brittany (well I only tried once but I just wanted some to make Sophie Grigson's Aubergine Sweetmeat - which is a middle eastern recipe and absolutely divine - lovely dollped on top of Greek yoghurt for example. Probably not worth making it with bought ones. Found this recipe though.... sounds disgusting, and I'm a big veg cake/pud fan! uktv.co.uk/food/recipe/aid/511759
|
|