Aubergines

I've been around for a bit but quite quiet. I expect you wouldn't have noticed me.

You are a card , Soutra .
as I said on an earlier post not heard from you before .
Are you a newbie , don"t be shy , open up you will feel better for it !!

Clearly you enjoy cooking with wine Nonu!
Do you sometimes put it in the food too?

NO,NO, I only used one , so tomorrow I am going to make another one .
you know me . Cannot hold me back .
X

I was wondering how you got on, Nonu! Have they all been used now?

Just to let all the kind posters who advised me , the Aubergines were a great success !!!!!!

Thanks for that Margaret however , I won"t do lamb as this is more of a side dish to accompany the Moules Marinere , plus prawns of course to follow . Which we peel and dip into a nice dipping sauce I made earlier .
Busy little Bee -- Me tonight , still it is all accompanied by Christmas carols I have dug out .
So life is sweet tonight in Chez nonu , lets hope himself gets a good result with the footie .
Enjoy your evening too !!

This was a great year for growing aubergines so my freezer is well stocked with pasta sauces, Moroccan lamb, moussaka, ratatouille and roasted veg lasagne. [licking lips emoticon]

Sorry that yould be 20 mins before serving.

What about the good old Moussaka? This is originally a lamb mince and aubergine dish which is one of my favourite meals!

Its lamb mince,and onions and tsp oregano (can be the dried herb) put into layers with the aubergine slices. The recipie calls for the slices to be fried and the Greeks do that but I don't. Just a bit of olive oil for the top slices, then in the oven to bake.
"0 mins before servoing pour a mixture of and egg with cheese and cream or creme fraiche over the dish and eat when browned and bubbly.Delicious.
I must add that although this is a real favourite, the GCs don't like it!

I use NZ frozen minced lamb.

I love cooking with Aubergine nuno my favourite is Aubergine & Tomato salad which I picked up off line nice and easy just slice veg and toms and line a oven proof dish and spkinkle with olive oil and black pepper and bake for 50ish mins,easy peasy and then the all time classic Moussaka and ratatouille go down well also,you certainly got a good buy there with your shopping so put your bestest pinny on and start cooking

Thank you all for your suggestions. Am going to have a go later today !
Notice some say a glug of red wine, WOO-EEE , [ any excuse , well if it is open , may as well sample a glass, churlish not too].

TEE HEE !

I love aubergines - lucky you Nonu buying them for 19p each!

This is one of my favourite recipes:

aubergine parmigiana

Just Google stuffed Aubergines there are superb recipes.

I do vegetarian versions. Mushrooms are good as part of a stuffing. Feta cheese as well.

Imman Bayaldi is another lovely aubergine recipe.

My big tip is to ensure the aubergines are properly cooked. I microwave the shells until they are tender but be very careful not not to overdo this and get them so soggy they collapse. Been there done that!

|I find the flesh of aubergines seem to need quite high heat to make it tender.

Make and freeze a load of pasta sauce?