I love aubergine, or eggplant, or brinjal as it is known where I used to come from, but it has always seemed a bit fiddly to cook.
Came across this the other night in one if my "app" recipes: take a whole aubergine and roast it over an open flame for about 12 minutes (I did it on the hob using a wire grill). You have to keep turning it and get the flame just right, quite fun.
When it is all blackened and squishy to the touch, slice open lengthwise and scoop the cooked flesh out. It was delicious! Sweet and full of flavour and perfectly cooked. I had to discard the flesh towards the thin end, the flame didn't get there.
It went into a pan with chorizo sausages, onion and tomato and slices of par boiled potato chucked in towards the end. Oh yes and I added some spinach leaves.
Super yummy one pan meal.
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