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Glut of Aubergines

• Message 1. 

  Posted by sampson25 (U14632533) on Saturday, 2nd October 2010

  I have been very successful with my 3 aubergine plants and now have more than I think I'm going to able to use before the really cold weather comes.
  
  Any sugestions on how I might cook and preserve them?
  
  Many thanks

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• Message 2

  , in reply to message 1.

  Posted by nooj (U13729031) on Saturday, 2nd October 2010

  If you are fed up of moussakka and ratatouile, both of which can be frozen, I suppose you could try preserving in olive oil.
  Also stuffed and baked, or curried with other veg - all freezes fine.
  I really love them barbecued in slices (with oil and garlic and chilli for about an hour beforehand)

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  Posted by gone with the fairys (U14602461) on Saturday, 2nd October 2010

  some thing a little different
  (good for those who don't like it but don;t know it is there lol)
  
  Very adaptoble to own taste
  
  1, throw a few bit of finnly chopped garlic and 1 med onion in a sauce pan fry gently for a few mins till soft
  add 1 tin of chopped tom (or fresh), some origarno and a bit of tom puree, salt an pepper leave to reduce on lowish heat
  
  2, slice 2/3 chicken breast an roll in grated parmazan cheese and grill till turning golden/sealed.
  
  3, slice aubagine and grill till colored
  4, pour pan mix in to oven proof dish and layer chicken, aubagin and mozzerlla cheese and cook for till cheese is bubbling (bout half hour/45 min) on bout 180
  5, serve with veggie,pasta,chips or a big lump of crusty bread
  
  I love this you can add and take from it, i did it with caurgetts once (hubby cant tell the difference between the green thingy and the purple thingy lol) and was really nice
  
  enjoy
  Donna
  

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• Message 4

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  Posted by Vixxihibiscus (U13865184) on Saturday, 2nd October 2010

  I roasted some onions, tomatoes, courgettes, aubergines, garlic, torn basil, oregano and a little salt and pepper with olive oil in a hot oven till caramelised on top and soft.
  
  Left to cool in their trays then pureed in my blender and frozen as pasta sauces.,
  
  A taste of summer on a cold winters day

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  Posted by Kleftiwallah (U13700999) on Sunday, 3rd October 2010

  Look up the word IMAM on a Greek cookery website.
  
  Very tasty! Cheers, Tony.

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• Message 6

  , in reply to message 1.

  Posted by sunflower (U14287769) on Sunday, 3rd October 2010

  Lucky you, I have never been succesfull with growing aubergines yet. Please advise on your growing tips.
  
  
  Sunflower.

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  Posted by bravebertiesmum (U13656781) on Sunday, 3rd October 2010

  The most delicious recipe I have found is the 'Anglicised Involtini' in Nigella Lawson's 'How to Eat'. This broadly involves stuffing long slices of grilled aubergine with a mixture of cheese, pine nuts, dried fruit etc and baking in the oven with some passata over the top.

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• Message 8

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  Posted by sampson25 (U14632533) on Monday, 4th October 2010

  Hi All,
  
  Thanks for all the ideas, will have a go and see how I get on.
  
  Sunflower, I grew Moneymaker which I started from seed in February inside. They went outside in early June in a growbag, (2 plants) and were next to my back door directly facing south. They got their first flowers in July and I cut the tops out when I noticed that I had lots of flowers that had set. They had loads of water and I fed them tomato feed whenever I fed my tomatoes. It was my first attempt, so maybe it was beginers luck!
  
  

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