Re: [london.food] Aubergine

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> See also the Aubergine Parmagiano recipe I posted a while back which
> used grilled and marinaded Aubergines like these.
>
> You can also make Baba ghannuge - cut the aubergines in half, drizzle
> with Olive oil and roast them in a hot oven 9200 c for about 20-30
> minutes until tender). Scoop out the flesh and puree it up with
> (potentially roasted for a smoother flavour) garlic, tahini and lemon
> juice or other Mediterranean flavours (coriander leaves, flat leaf
> parsley, harissa etc etc).

You can also put some miso paste on them for roasting.

Deep-frying is also quite common japanese starter - agedashi-nasu:
http://flickr.com/photos/clkao/132625882/

Cheers,
CLK

• Simon Wistow 09:30 on 26 Apr 2006
  See also the Aubergine Parmagiano recipe I posted a while back which
  • Richard van Oorschot 10:08 on 26 Apr 2006
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    • Simon Wistow 10:13 on 26 Apr 2006
      I like 'em extra crispy - you mere mortals may use 200 c
  • Chia-liang Kao 16:23 on 26 Apr 2006
    You can also put some miso paste on them for roasting.
  • James Bywater 17:03 on 26 Apr 2006
    I recently discovered Harissa in my local Tesco, and I remembered =20

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