I had the thought that maybe it’s not enough just to post what’s seasonal each month. Not everyone knows how to cook every vegetable on the list. In fact, I had a random conversation with another blogger at BlogHer about how to cook beetroot (over a lovely beetroot salad).
So here is today’s spotlight vegetable, the gorgeous, sexy aubergine!
According to wikipedia, aubergines help block the formation of free radicals and are a source of folic acid and potassium. Some studies also show them to be effective in the treatment of high blood cholesterol.
But enough about that! How do we cook them?
At the most basic level, Jamie says you should “cut the aubergine across into slices 1cm/½ inch thick. Chargrill the aubergine slices, turning them 4 times until nicely marked, then remove.” You can toss with olive oil and serve, or try the marinade he recommends (follow that link I just gave you!)
And if you want to try using them in recipes, here are a few that look really tasty to me:
Jamie says: Incredible Sicilian Aubergine Stew
Ingredients:
• olive oil
• 2 nice large purple aubergines, cut into large chunks
• 1 heaped teaspoon dried oregano
• sea salt and freshly ground black pepper
• 1 small red onion, peeled and finely chopped
• 2 cloves of garlic, peeled and finely sliced
• a small bunch of fresh flat-leaf parsley, leaves picked and stalks finely chopped
• 2 tablespoons salted capers, rinsed, soaked and drained
• a handful of green olives, stones removed
• 2–3 tablespoons best-quality herb vinegar
• 5 large ripe tomatoes, roughly chopped
optional: 2 tablespoons slivered almonds, lightly toasted
Method:
Get yourself a large pan, pour in a couple of lugs of olive oil, and place on the heat. Add your aubergine chunks and oregano, season with a little salt and toss around so the aubergine is evenly coated by the oil. Cook on a high heat for around 4 or 5 minutes, giving the pan a shake every now and then. (Depending on the size of your pan you may need to cook the aubergine in batches.) When the aubergines are nice and golden on each side, add the onion, garlic and parsley stalks and continue cooking for another couple of minutes. Feel free to add a little more oil to the pan if you feel it’s getting too dry. Throw in the drained capers and the olives and drizzle over the herb vinegar. When all the vinegar has evaporated, add the tomatoes and simmer for around 15 minutes or until tender. Taste before serving and season if you need to with salt, pepper and a little more vinegar. Drizzle with some good olive oil and serve sprinkled with the chopped parsley leaves and the almonds if you like. Serves 4.
Delia says: Char-grilled aubergine and roasted tomato salad with feta cheese
Ingredients:
• 2 medium aubergines
• 8 small, ripe plum tomatoes
• 7 oz (200 g) Feta cheese, cut into thin slices
• 8 tablespoons extra virgin olive oil
• 1 heaped tablespoon torn fresh basil leaves
• 2 tablespoons balsamic vinegar
• 4 oz (110 g) assorted salad leaves
• 7 fl oz (200 ml) half-fat crème fraîche
• a little paprika
• salt and freshly milled black pepper
Method:
Pre-heat the oven to gas mark 6, 400°F (200°C).
First of all skin the tomatoes by covering them with boiling water for 1 minute, then drain them and slip off their skins. Cut them in half and place them on the baking tray, cut-side up, then season well, drizzle 1 tablespoon of the olive oil over and place them on the top shelf of the oven to roast for 50-60 minutes. After this time, leave them aside to cool.
While they’re cooling, cut the aubergines across into ½ inch (1 cm) slices, lay the slices on a board and lightly sprinkle them with salt on both sides. Leave them for 20 minutes to draw out some of the excess moisture, then blot them dry with kitchen paper. Next, brush them on both sides using 1 tablespoon of the olive oil and season with freshly milled black pepper. Brush the grill pan lightly with olive oil and place it over a high heat, then, when it is very hot, cook the aubergines in batches for about 2½ minutes on each side (this should take about 20 minutes in all).
Now pour the remaining 6 tablespoons of olive oil into a large bowl, add the basil and balsamic vinegar, then toss the cooked aubergines in this marinade and leave them in a cool place until you are ready to serve.
Divide the salad leaves between 4 plates and arrange the tomatoes and aubergines alternately all around. Then place equal quantities of the Feta slices in the middle of each salad and drizzle with the remaining marinade.
Finally, put 1 tablespoon of crème fraîche on top of each salad and sprinkle a little paprika over.
GoodFood says: Aubergine curry with lemongrass and coconut milk
Ingredients:
• 3 large red chillies , deseeded and stalks removed, chopped
• 6 garlic cloves , roughly chopped
• knob of fresh ginger , peeled and chopped
• 2 lemongrass stalks, trimmed and chopped
• 2 tbsp ground turmeric
• 1 tsp chilli powder
• 2-3 aubergines (about 600g/1lb 5oz), quartered lengthways, then halved
• 1 tbsp olive oil
• 1 tbsp sugar
• 6 shallots , finely chopped
• 1 tbsp Thai fish sauce (nam pla)
• 400ml can coconut milk
• 400ml vegetable stock or water
• small bunch coriander , roughly chopped, to serve
Method:
Using a food processor, pulse the chillies, garlic, ginger and lemongrass to a coarse paste. Set aside. Mix the turmeric and chilli powder together and rub it all over the aubergine wedges.
Heat the olive oil in frying pan, then brown the aubergines, remove from the pan and set aside. Cook the paste, sugar and shallots for a few mins, then return the aubergines to the pan. Add the fish sauce, coconut milk and stock or water, mix well, and bring the liquid to the boil. Reduce the heat and cook gently until the aubergine is tender, but not mushy, about 15 mins. Season to taste and sprinkle the coriander over the top. Serve hot with steamed rice or bread to mop up all the juices.
