whats your favourite ...

[nick the grief]

Aubergine recipe?

I love Mousakka but Mrs G's not so keen so I was wondering what other recipes there are?

[Bren In Pots]

NtG here’s a couple of my fave aubergine recipes.

https://www.bbc.co.uk/food/recipes/s...gineandc_88020

Aubergine Shakshuka is always good lots of different recipes out there.

https://realfood.tesco.com/recipes/o...aubergine.html

[Snoop Puss]

I've got three go-to aubergine dishes: aubergine parmigiana, imam bayildi and this (if you like spicy food): https://www.schoolofwok.co.uk/tips-a...illi-aubergine
I don't bother with the BBQ sauce. It's easy-peasy. Be warned, though, gochujang is decidedly spicy.

Other than that, it's aubergine slices dredged in flour, dipped in egg and then fried. Really good.

[nick the grief]

thanks Bren In Pots and @ Snoop I'll take a look at them all and maybe try growing a plant.


ntg

[Nicos]

Sorry, but it’s one veggie I really can’t take to!
I maybe buy them once a year and make moussaka with them

[nick the grief]

Sorry, but it’s one veggie I really can’t take to!
I maybe buy them once a year and make moussaka with them

fat lot help you are We're the same but I got some free seeds and thought about growing them but Mrs G isnt keen on mousakkahence the question... Ah well maybe this is one that might slip by.

I'm thinking of getting rid of my little greenhouse and using the base (its brick) for a new shed then the old shed can go and I could make a little "secret" patio there and use it for growing my pots of tatties on... Just trying to make life easier for myself now I'm officially a crusty

[Snoop Puss]

Sorry, but it’s one veggie I really can’t take to!
I maybe buy them once a year and make moussaka with them

I can't imagine not liking aubergines. Home grown ones are even better than shop ones, as they've not been sitting around, waiting to be bought. Even at this time of year, I nearly always have an aubergine or two in the house. Even just sliced up, drizzled with a bit of olive oil and baked in the oven, I love them.

Edited: actually, to be fair, I don't like them in ratatouille. Either that or I never make ratatouille properly. Always comes out as a watery mess of veg that don't seem to go together in flavour or texture.

[Containergardener]

Sorry, but it’s one veggie I really can’t take to!
I maybe buy them once a year and make moussaka with them

I thought it was just me. I can't get the whole thing of them, maybe I just haven't had them made nicely.

[greenishfing]

The one aubergine recipe I absolutely love is called Moutabe, Moutabel or something similar. It's an aubergine dip that I came across in Lebanon. I can eat it until it comes out of my ears but have yet to make a good version of it myself. It is ubiquitous in Lebanon and I've never eaten a bad version of it there.

[nick the grief]

The one aubergine recipe I absolutely love is called Moutabe, Moutabel or something similar. It's an aubergine dip that I came across in Lebanon. I can eat it until it comes out of my ears but have yet to make a good version of it myself. It is ubiquitous in Lebanon and I've never eaten a bad version of it there.

Sounds a bit like Baba Ganoush - Thanks greenishfing

[Mark Rand]

You don't need many and you certainly don't want over large ones (too bitter), but they are an essential part of ratatouille! Just time them so that they're ready with the courgettes, peppers and tomatoes.

[Vince G]

I fry big slices floured and egged and coated in breadcrumbs or polenta, well seasoned with salt and pepper. I freeze a lot of them, still got a few left in the freezer. I drizzle them in oil and put on a baking tray when cooking from frozen.

[Bren In Pots]

Vince about how long do you cook them for.

[Snoop Puss]

Those look great, Vince. I'd never thought to do that. Will definitely do the same this summer. Thanks.

[Vince G]

Vince about how long do you cook them for.

5-10 mins either side in the frying pan Bren on a gentle heat or until they look nice and golden. The ones in the pic are only part cooked though as were intended for freezing. Frozen ones I bake in the oven for about 15 mins brushed with oil turning once.

Found the idea on some American cooking website years ago when I was googling for ideas of what to do with my glut. Suppose it's a similar idea to their Fried Green Tomatoes