Aubergine Glut

[sandersj89]

Never thought I would say it as the season seems to have been very slow compared to last year, but I now have loads of aubergines ripening, some of them huge! These are the classic black variety Black Beauty.

We are eating some fresh on their own or in dishes such as moussaka but wondered about other ways to use them or store them. Freezer space is limited though even with 4 of them in the house!

Thanks

Jerry

[sandersj89]

[supersprout]

oh jerry, what a great problem to have! GREEN with envy here!

I lurrrrve aubergines preserved in oil and vinegar. Here is the recipe:

Ingredients:
 
4-1/2 lb. aubergines, peeled and cut into julienne strips
4 tbsp. salt
2 pints white vinegar*
2 tbsp. sugar (I use two level tbs)
1/2 cup olive oil
2 chili peppers, seeded and finely chopped
2 oz chives, finely cut
2 tbsp oregano
4 (or more) cloves garlic, halved

*I find cider vinegar is rather nice too

Wash, sterilise and dry preserving jars. Put the aubergines in a colander; salt, toss and set aside, over a bowl or in the sink, to drain for 30 minutes or so.

In a large saucepan; bring the vinegar and sugar to a boil. Add the aubergines and boil gently for 5 minutes. Do not overcook. Drain, reserving the cooking liquid. Add the oil, chili pepper, chives and oregano to the aubergines, and toss well. Fill the jars, leaving 1 cm. of space at the top. Press the aubergine mixture to the bottom of the jar to release its juice. If more juice is needed to cover the aubergines, add 1 or 2 tablespoons of the reserved cooking liquid.

Distribute the garlic pieces amongst the jars and seal tightly. The jars should be stored in a cool, dark place for four weeks before use.

[Mrs Ava]

Tut, my plants are about to go onto the compost heap as they have got huge, but no flowers or buds in sight!  Bah and humbug!!  ;)

[Moggle]

I think I post this recipe every time someone mentions a courgette or aub glut but I do love it and it seems perfect for this glut-y time of year:

Roasted veggie lasagne

Chop Aub in cubes/slices, and roast it in a hot oven along with a couple of sliced courgettes, a punnet of cherry toms, a chopped pepper, and a red onion or two - and a little oil of course.

The aubergines will need 30 minutes to an hour.

Layer in this mix in to a lasagne dish, top each layer with a bit of bechamel sauce, then fresh lasagne sheet. Top the final lasagne sheet with more bechamel and then some cheddar or parmesean and bake at 180 deg C for around half an hour.

I expect you still have toms and courgettes - so you could leave out the peppers, and even the onions if you can't be bothered with those.

2 other thoughts but don't have a recipe to hand - babaghanoush (aub dip) and caponata (sicilian aubergine stew)

[Curryandchips]

Just as an aside, went to Turkey this summer, didn't find baba ghanouj anywhere ... It is roast aubergine paste with tahini, similar to humous, but with a slightly smoky tang. Incredibly moresome ...

[Tulipa]

Curry, Baba Ghanouj is my most favourite dip, hmm, must find my recipe now, had forgotten about it.  With warm hand made pitta, not the cardboard that comes from the supermarket, yum!! :)  It is also called Moutabbal in some arabic countries.

[mc55]

boo - my only fruit died  ::) lucky you Sanders, here's a great recipe and incredibly easy / quick to make:

Spaghetti with Aubergine

1 large aubergine, cut into thick slices
3 tbsp extra virgin olive oil
2 cloves garlic, finely sliced
red chilli deseeded and finely sliced
parsley chopped to make 3tbsp
400g tomatoes (recipe calls for canned - but your choice, home roasted are gorgeous)
400-500g spaghetti
parmesan (to serve)

Heat grill, lay aubergines on baking sheet.  Brush with oil and sprinkle with sea salt - grill for 3-6 mins on each side until golden brown.  Cut into strips.

Heat frying pan over medium heat.  Add 3 tbsp olive oil, garlic, chilli and salt - cook 1 min.  Add parsley, tomatoes and black pepper - simmer for 10-15 mins.  Gently stir in aubergine.

Cook spaghetti, drain well and toss with aubergine & tomato mixture.  Serve with grated cheese (serves 4)

[Biscombe]

Made this with my glut, really easy.

Slice lenghways
Grill one side
turn over
top with home made pesto and grated cheese

How easy is that!!

[MrsKP]

are we doing any more grilling ???

???

[Doris_Pinks]

Jerry, if you do nothing else, PLEASE make some of this, I actually BUY Aubs to make it!!! DELISH!

http://www.mamtaskitchen.com/recipe_display.php?id=10555

[supersprout]

Thank you thank you DP, I have been looking for a recipe for this for ages! :D
SSxx

[sandersj89]

Thanks all, plenty to try there! And I need plenty of options with monsters like this to deal with!



Jery

[supersprout]

OMG Jerry you HAVE to post instructions on the wiki now! :o ;D
Seriously good growing, congratulations :)

[MrsKP]

WOW!

[calendula]

aubergine and tomato gratin is very nice

750g aubergines
1 onion chopped
3 garlic cloves chopped
olive oil
equivalent of 800g chopped tomatoes (tinned, jarred or fresh)
2 tab sp tomato puree
tsp caster sugar
s/p

for the bechamel

olive oil\1 tab sp flour
300ml milk
6 anchovies (tinned or jarred)
s/p

to finish

30g breadcrumbs
35 g parmesan
extra oil

cut the aubergine into pieces, spread out into a colander sprinkle with salt and leave for a while then rinse and dry. fry the onion until soft, add the aubergine and extra oil, saute until brown and tender add more oil and the tomatoes and puree, sugar, s/p (not too much salt because the anchovies will be quite salty). cook for another 15 mins until cooked down to a thick sauce. make the bechamel with the warmed oil, add flour and stir, cook for a minute to take the rawness out of the flour, slowly add the milk until creamy then simmer for 10/12 mins. stir in chopped anchovies and season to taste. place the aubergine mixture into a shallow dish, pour over the bechamel, scatter breadcrumbs and parmesan over the top and place in oven until browned and crisp on top