What is the point of Aubergine?
Jun 13, 2011 | 7:45 am
#1
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What is the point of Aubergine?
Does anyone like it? If so why and how?
Was it invented by the Greeks because they were envious of lasagne and couldn't work out how to make pasta - so invented moussaka by substituting pasta with aubergine?
Let's be honest - aubergine is completely pointless.
Was it invented by the Greeks because they were envious of lasagne and couldn't work out how to make pasta - so invented moussaka by substituting pasta with aubergine?
Let's be honest - aubergine is completely pointless.
Jun 13, 2011 | 8:06 am
#4
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Just confirms my prejeudices doesn't it!
Jun 13, 2011 | 8:27 am
#5
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Uhm, so you don't like eggplant, is what you're saying?
I would suspect that most Italians would disagree, and where it comes to food, I will take their opinion over anybody's with "UK" in their name. Just sayin'.
BTW, I make an awesome Melanzane alla Parmiggiana. Ridiculously good. So I am biased.
I would suspect that most Italians would disagree, and where it comes to food, I will take their opinion over anybody's with "UK" in their name. Just sayin'.
BTW, I make an awesome Melanzane alla Parmiggiana. Ridiculously good. So I am biased.
Jun 13, 2011 | 9:42 am
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Aubergines are lovely.
They're also very light, but with a tight skin. I like to imagine you could replace the air in them with hydrogen, to form a levitating, explosive vegetable, but I probably have too much time on my hands.
Only proviso is that it has to be eaten just as soon as it's cooked, with a degree of urgency slightly greater than other veg...
They're also very light, but with a tight skin. I like to imagine you could replace the air in them with hydrogen, to form a levitating, explosive vegetable, but I probably have too much time on my hands.
Only proviso is that it has to be eaten just as soon as it's cooked, with a degree of urgency slightly greater than other veg...
Jun 13, 2011 | 10:21 am
#8
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32.7.03 Exploding Aubergines
The aubergine can be your friend in our fight against the infidels! No one chooses an aubergine and no one expects them to blow up! Choose a tight skinned aubergine. They must be purple. Insert nozzle .......
Jun 13, 2011 | 3:40 pm
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Jun 13, 2011 | 7:34 pm
#11
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My husband loves eggplant. I don't. Therefore, he orders it in restaurants and I don't. It is a beautiful vegetable to look at or photograph. I see the beauty of the form; not the taste.
Jun 13, 2011 | 7:56 pm
#13
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I love them.
When prepared in the middle-eastern style - smoked and then into a salad of sorts - they are phenomenal. Ditto for sliced and grilled then drizzled with some olive oil. Or any of dozens of other preparations.
When prepared in the middle-eastern style - smoked and then into a salad of sorts - they are phenomenal. Ditto for sliced and grilled then drizzled with some olive oil. Or any of dozens of other preparations.
Jun 13, 2011 | 9:16 pm
#14
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One of the great delicacies when properly prepared. For years I didn't have any properly prepared and thought much like uk1, then I finally came across eggplant/aubergine done right. Heavenly!!!! Better than almost any other food. Actually several different styles of cooking works, but one of the simplest is to barbecue it, charring the surface completely and letting it collapse into a creamy mush. Bitter, soft, crispy, sweet -- all the basic food groups, in one simple dish that cooks itself.
