Eggplant or Aubergine is increasing in popularity and this week’s recipe is a great way of enjoying it in a recipe. This autumn has delivered the best eggplants in my garden 1 bush has given me over 6 eggplants.
Eggplants have a great earthy flavour which isn’t too strong so it works well in combination with tomatoes, olive oil, onion, garlic, herbs and spices. Great with minced lamb or beef, chicken and cheese. They hold their shape when cooked so provides texture in dishes.
You don’t need to peel eggplants but if they are getting to the end of their use by date removing the skin reduces the bitterness. Generally they are used cubed or sliced. Because they go brown quickly, slice them just as you need them or brush the cut flesh with oil or lemon juice.
Salting eggplants to leach out the bitterness is not needed if the eggplant is fresh but maybe helpful to reduce the amount of oil it absorbs in cooking. To salt it, sprinkle salt on each slice and layer them in a colander with paper towels to absorb the water. Dry with paper towels before proceeding with the recipe.
If you are looking for more recipes which use eggplants I suggest you search for recipes using courgettes and substitute eggplant for courgette as many of the same dishes will work with either vegetable.
Check out our delicious recipes with eggplant: