Aubergines can be baked, stewed, roasted, grilled, or fried with a variety of coatings and sauces. Some examples of dishes containing aubergine include Eggplant Parmesan, baba ghanouj, and baingan bartha. Aubergines belong to the nightshade family of plants, as do tomatoes and potatoes.
What can I do with aubergine?
The slightly bland flavour of the aubergine makes it the perfect blank slate to which rich and aromatic spices and herbs can be added: slick with miso and grill, or stew gently with stock, chilli bean paste and Shaoxing wine for a classic Chinese dish with minced pork. In India, Iran and Afghanistan, aubergines are made into hot,.
What can aubergines be used for?
A great vehicle for flavour and spice, aubergines work really well in many dishes, from stews and curries to salads and pasta dishes. Check out our collection of amazing aubergine recipes and discover dishes the whole family will love.
What is the best way to eat aubergine?
Great at soaking up flavours, aubergine (also known as eggplant) works well in stews, salads and curries. Try them baked, grilled or barbecued as a veggie main or in side dishes. A star rating of 4.4 out of 5.
A frequent question we ran across in our research was “What is aubergine and what does it taste like?”.
I can figure it out. aubergine is often found baked in a Greek moussaka or Provençale ratatouille; roasted and puréed with garlic, tahini, lemon juice, salt and cumin for the Middle Eastern dip baba ganoush; and even thinly sliced and fried to make aubergine crisps.
What can I substitute for Aubergine skins?
Here’s your alternative. Think of it as the aubergine equivalent to potato skins and damn do they look tasty. The recipe on the Lazy Cat Kitchen recommends serving with a sprinkling of roasted pine nuts if you’re feeling fancy. Everything is better in chip form. It just is.
Do you have to Salt aubergines before cooking?
In the past, many recipes recommended salting aubergines to reduce their bitter flavour. This isn’t really necessary now, although salting does make them absorb less oil when they’re fried. To prepare, wash the skin and trim off the stalk. Slice or cut the flesh into chunks just before cooking as it discolours quickly.