The aubergine is popular and versatile vegetable.
It is widely used among a large population of the world, including Asia, America (especially Latin) and Europe.
It is one of the essential ingredients of many tasty vegetarian dishes, and one of my favorite ingredients. Here's how I like to cook it in two my favorite recipes:
How to cook aubergine
Aubergine can be: Breaded and deep-fried, stewed, grilled, baked, pureed, sauteed, boiled.
In fact there are so many ways to cook an aubergine that you really need to decide what dish you're going to make before you start cooking it.
Two of my favorite aubergine dishes are:
I actually borrowed the recipe for this dish from my favorite Japanese restaurant.
It's really tasty and simple to make, and is also very low in calories!
You start by simply slicing up an aubergine into thin chips and deep frying them.
The main thing that brings the 'wow factor' to this dish is the harusame sauce dressing.
It's a really basic soy-based dressing that involves:
Baba Ganoush
The popularity of the aubergine mainly stems from its subtle bitterish flavour and delightful usefulness.
Nothing highlights this more than a delicious helping of the Arabian aubergine dish known as Baba Ganoush.
It's basically a smokey aubergine purée that is used as a dipping side-dish.
I'd recommend chef Nigel Slater's take on the dish if you're interested in recreating it at home.
It is widely used among a large population of the world, including Asia, America (especially Latin) and Europe.
It is one of the essential ingredients of many tasty vegetarian dishes, and one of my favorite ingredients. Here's how I like to cook it in two my favorite recipes:
How to cook aubergine
Aubergine can be: Breaded and deep-fried, stewed, grilled, baked, pureed, sauteed, boiled.
In fact there are so many ways to cook an aubergine that you really need to decide what dish you're going to make before you start cooking it.
Two of my favorite aubergine dishes are:
- Aubergine and Harusame Salad
- Baba Ganoush
I actually borrowed the recipe for this dish from my favorite Japanese restaurant. It's really tasty and simple to make, and is also very low in calories!
You start by simply slicing up an aubergine into thin chips and deep frying them.
The main thing that brings the 'wow factor' to this dish is the harusame sauce dressing.
It's a really basic soy-based dressing that involves:
- 1.5 Tbspn Soy Sauce
- 1.5 Tbspn Rice Vinegar
- 2 Tbspn Brown Sugar
- 0.5 Tbspn Sesame Oil
Baba Ganoush
The popularity of the aubergine mainly stems from its subtle bitterish flavour and delightful usefulness. Nothing highlights this more than a delicious helping of the Arabian aubergine dish known as Baba Ganoush.
It's basically a smokey aubergine purée that is used as a dipping side-dish.
I'd recommend chef Nigel Slater's take on the dish if you're interested in recreating it at home.
