Aubergines

 Aubergines

At their best July to September
Chefs and cooks seem to have an endless debate about aubergines: to salt and drain, or not to salt and drain. I’m for the former.

I do take the point that the modern aubergine has evolved to a state where it does not contain bitter juices, but the juices are there, nonetheless, and I find salting and draining gets rid of excess moisture and concentrates the flavour – there’s nothing worse than a watery aubergine.

Aubergines also have a capacity to absorb other flavours, so are great mixed with tomatoes and spices, cheese or pulses.

They also absorb oil at an incredible rate, so frying is not recommended. I find the best way to cook them is either by oven-roasting or char-grilling.

 
Related Recipes
Poulet a la Catalane Serves 6

Poulet a la Catalane

This frugal recipe includes aubergines, peppers, mushrooms and tomatoes so will be cheapest to make in early autumn when these ingredients are in season: enjoy!

 
 
Aubergines Stuffed with Moussaka Serves 4-6

Aubergines Stuffed with Moussaka

Moussaka with a twist here, as Delia uses minced lamb to stuff aubergines in her own version of a Greek classic.

 
 
Aubergines Amalfitane  Serves 3-6

Aubergines Amalfitane

This lovely, Italian-inspired aubergine recipe is the essence of late-summer eating and would be a good addition to your barbecue repertoire.

 
 
Moussaka with Roasted Aubergines and Ricotta Serves 6

Moussaka with Roasted Aubergines and Ricotta

Although moussaka is a Greek classic, Delia has added an Italian element with a ricotta topping for a creamy and lighter touch than the traditional bechamel sauce.

 
 
Oven-roasted Ratatouille Serves 4

Oven-roasted Ratatouille

A classic ratatouille is wonderful, but if you roast the vegetables it takes it to another dimension and retains all the vegetables' flavour and texture.

 
 
Lamb Chops Baked with Aubergines Serves 1

Lamb Chops Baked with Aubergines

A great midweek supper, with everything cooked together. Lamb and aubergines partner each other beautifully, offering more than a hint of Mediterranean flavour.

 
 
Giardiniere Pickles (Italian Garden Pickles) Makes four 17½ fl oz (500 ml) preserving jars

Giardiniere Pickles (Italian Garden Pickles)

Bottle summer vegetables for a taste of summer in the depths of winter. These lovely Italian-style pickles are superb with a plate of charcuterie or cheeses and good bread.

 
 
Italian Stuffed Aubergines Serves 2 as a light supper dish or 4 as a starter

Italian Stuffed Aubergines

Aubergines, tomatoes, mozzarella, anchovies and basil combine in this celebration of Italian ingredients. Eat it in late summer when aubergines and tomatoes are at their seaonal best.

 
 
Sicilian Pasta with Roasted Tomatoes and Aubergines Serves 2

Sicilian Pasta with Roasted Tomatoes and Aubergines

Aubergines, tomatoes and Mozzarella are the classic ingredients of any classic Sicilian sauce for pasta, and roasting the tomatoes and aubergines to get them slightly charred adds an extra flavour dimension.

 
 
Gratin of Rigatoni with Roasted Vegetables Serves 4

Gratin of Rigatoni with Roasted Vegetables

For strict vegetarians, exclude the anchovies.

 
 
 

 

 




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