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Thread: What is the point of Aubergine?
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Old Jul 28, 2011 | 9:31 am
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notsosmart
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Originally Posted by YVR Cockroach
Apparently, the original version (before nouveau cuisine manifested itself) requires it and peppers and onions to be cooked to a mush and put through a food mill. A very tasty spread on good bread.

I just made a baba ganoush with 6 eggplants that I roasted then charred the skins.

We also get the tiny Indian eggplants (come in regular and light green colours) which I like to put whole in curries.

Heh, I had some old ratatouille in the freezer that I decided to thaw out... wasn't really appetizing-looking enough to eat a side, so I stuck it in the power blender and out came a nice dip. Not quite as creamy and smooth as babaganoush, but tasty nonetheless... ^
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