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Aubergines

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Aubergines

Postby Fenrir » Mon Feb 10, 2014 10:06 am

Take three or four aubergines and cut them into circles approximately one quarter inch thick and place some of the discs into the bottom of a flat bottomed frying pan in which there is already a good dollop of heated olive oil. Fry on both sides until the aubergines are soft and the flat surfaces have plenty of colour, Remove the aubergines from the pan and arrange in a layer in the bottom of an oven-proof dish and pour over some passata and onto this grate some strong cheddar cheese (not too much, little and strong is better than lots of mild). Keep on building layers up with aubergine, passata and cheddar until all the aubergines have been used. The final layer of cheddar should be more generous than those below.

About half an hour before you plan on serving the meal put the dish containing the aubergines etc. into an oven at around 200 C and cook away until the top has melted and turned a beautiful golden colour. You can cook on for longer if you prefer the flavours to concentrate a bit more.

Works really well with dry meats like grilled pork chops or chicken or fish steaks like tuna.
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Re: Aubergines

Postby Coldfinger » Mon Feb 10, 2014 1:26 pm

If you lay the aubergines onto a plate and sprinkle salt over them they will lose a lot of their water. You can then drain them off and dab them with paper towel to remove the salty brine before you fry them.


As an alternative

Cut the augergines into slices, remove the water as above then dip them into a beaten egg mix to which you have added some black pepper to season. Shallow fry the dipped aubergines in olive oil :thup:
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Re: Aubergines

Postby Bushdog » Mon Feb 10, 2014 6:35 pm

I've tried all Coldfinger's suggestions - for me, they still tend to be a bit slimey, though - have never succeeded in producing a dish with them that I was really proud of!!

Will have to try Fenrir's -I always feel like they should be good.

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Re: Aubergines

Postby Coldfinger » Mon Feb 10, 2014 8:26 pm

Who are you calling slimey?????

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Re: Aubergines

Postby Bushdog » Mon Feb 10, 2014 9:49 pm

Aubergines, old boy, aubergines - they're a slimy veg? fruit? (ooh er - wish I'd never said anything, now!!) :oops:

:grin:
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Re: Aubergines

Postby Sidebyside » Tue Feb 11, 2014 1:00 am

Coldfinger wrote:Who are you calling slimey?????

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:thup: :grin: :grin: :grin: :grin: :grin:
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Re: Aubergines

Postby flintlok » Tue Feb 11, 2014 2:00 am

Coldfinger wrote:Who are you calling slimey?????

Image


Egg plant slimey!!! OMG what are you fellows ever doing with those egg plants. They're typically used for Italian recipes in the US like egg plant parmesan or egg plant lasagna. I use to like egg plant then someone cooked a dish that was egg plant over kill. I can still see all of that egg plant in my minds eye so it's not my favorite dish.
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Re: Aubergines

Postby j0e_bl0ggs » Wed Feb 12, 2014 4:36 pm

An 'authentic' melanzane alla parmigiana is hard to beat! Various recipes available in the end - the north / south divide is real in Italian cooking!
Cannot think that Cheddar cheese would help much though - could see how you get 'slimy' with Cheddar cheese.
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Re: Aubergines

Postby Fenrir » Wed Feb 12, 2014 5:00 pm

Try a good cheddar, dry and crumbly with lots of bite.
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Re: Aubergines

Postby j0e_bl0ggs » Wed Feb 12, 2014 5:36 pm

Will stick with the Italian cheeses for this recipe thanks!
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Re: Aubergines

Postby Bushdog » Thu Feb 13, 2014 8:50 am

Excellent - cheese snobbery!!

I love cheese. Nearly any kind (except the very bland ones). :grin: :thup: :thup:
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Re: Aubergines

Postby Shootist » Wed Feb 19, 2014 11:29 am

Aubergines? Aren't they, [shudder] vegetables? :shock:
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