Sunday, September 19, 2010

Our aubergine/eggplant bounty

Aubergines / Eggplants / Oma aia pommud / Oma aia baklažaanid

The eggplants/aubergines thrived in our greenhouse as well, as you can see :)

Now I need to think of the best way of using them - something that would allow their looks to shine as well. Any suggestions?

9 comments:

Allison said...

I cannot think of a way to maintain the beautiful purple-white of the skin if you're going to cook it...I'm going to just recommend 1) baba ganouj for delightful texture or 2) classic layered ratatouille so you can use your other crops as well. Another option you could try would be eggplant bruschetta. Here's a recipe for inspiration: http://allrecipes.com/Recipe/Eggplant-Bruschetta/Detail.aspx
Good luck!

A in NL said...

Here are some uses (aubergine visibility noted in parans):

* Mashed aubergine and green pea curry (invisible)
http://korasoi.blogspot.com/2010/09/mashed-aubergine-and-green-pea-curry.html

* Roast vegetable tart (slightly visible)
http://www.guardian.co.uk/lifeandstyle/2009/may/15/dinner-for-fiver-yoram-ottolenghi

* Red pepper and eggplant pizza (visible)
http://www.opensourcefood.com/people/yongfook/recipes/red-pepper-and-eggplant-pizza

* Pasta with roasted vegetables (slightly visible)
See below for recipe.

Any dish which involves roasting the aubergine will probably preserve the colour. I'm afraid I usually just toss mine into ratatouille, pasta sauce, or stir-fry and so the colour doesn't survive intact.

A in NL said...

Pasta with roasted vegetables

1 red paprika
1 yellow paprika
1 eggplant
1 zuchinni
mushrooms
olive oil
1 T parsley
1 t oregano
1 t marjoram
5 tomatos
2 cloves of roughly chopped garlic
salt and black pepper
pasta (I use multi-coloured spirals)

Preheat the oven to 190c/375F/Gas5.
Rinse the vegetables. Roughly chop those that are larger than bite-sized.
Put the paprikas, eggplant and zuchinni in a large roasting tin.
Pour 3 T olive oil over them and sprinkle with the herbs. Add some pepper and salt.

Stir well. Roast for about 30 minutes, stirring a
couple of times.

Stir in the tomatos, garlic and mushrooms, then roast for 20 more
minutes. Prepare the pasta while it is roasting.

Add the drained pasta to the roasting pan and mix well. Salt and
pepper to taste, and add 2 more T of olive oil.

Raine said...

Täidetult on nad ka hääd!

Threemoons said...

Grilled baby eggplant. Simple and keeps the shape of the original items. http://events.nytimes.com/recipes/2379/1983/06/05/Grilled-Baby-Eggplant/recipe.html

Veronika said...

Väga ilus saak! :) Meil oli sel aastal ka "prooviring" - panime nii avamaale kui kasvuhoonesse ja peab märkima, et avamaal kasvasid paremini (sellises tuulevaikses ja päikeseküllases kohas). Viljad jäid ainult väga väikeseks :( Mis sorte sa külvasid?

Diseño Web said...

Beautifull photo!

Virve said...

braavo! väga maalilised... enne grillimist/küpsetamist/ratatouilletamist peaksid lihtsalt lõuendile jäädvustama :)

ChichaJo said...

Lovely lovely eggplants! I like them sliced and pan fried, sprinkled with sumac, then served with a yogurt dip. Or another favorite was here is make into a "torta" -- roasted and peeled, then dredged in egg and fried :)