A for Aubergine

The most familiar sort of aubergine is the large purple aubergine, but what many might not know, is that there are also white, yellow, striped and round variations.

Aubergine is considered a vegetable, but by botanical definition is actually a berry, and therefore related to tomatos and potatoes.

Aubergines as most of us know them have an oval shape and white, spongy flesh. It has a very high capability of absorbing oils and flavours into its flesh. Thanks to its relatively neutral flavour, the aubergine can easily be combined with many other ingredients.

Techniques: 

frying, barbecuing, deep-frying, grating, grilling, confyting, marinating, baking, stir-frying, smoking, roasting, stewing, stuffing, foaming.

Combinations:

Many animal proteins, including dried, cured and smoked variants, many fish proteins, including smoked and cured variants, all kinds of dairy products and cheeses, especially feta, greek yoghurt, parmesan and ricotta, pita bread, rosemary, (lemon) thyme and many other fresh herbs, ginger, almost all kinds of asian, middle eastern, african and mediterranean

spices and spice mixes.

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Recipes, Ideas, Suggestions:

Aubergine Variety

Wash 2 aubergines and cut 1 aubergine into two halves, lengthways, then put the 2 halves on grease proof paper on a baking-tray, and cut a pattern in the inner side of the aubergine then season with garlic, rosemary, thyme and olive oil.

Put the baking-tray in the oven by 190°C for at least 20-25 minutes.

When ready, take flesh from skin and mix in mixer for a few minutes until it is a fine cream, season the cream with what ever spice mix you prefer (eg. Ras el Hanout, Z'atar) or simply

salt & pepper, or fresh chopped herbs.

Take the second aubergine, slice the thinner part in 1 cm thick slices, and the thicker part im 2mm thick slices. Grill all slices on grill platter with olive oil. When ready, season the thick slices to your liking, with spices or herbs, salt & pepper. Then put some of the aubergine creme on top of the thin slices and roll them up like a cannelloni.

Take a few colourful cherry tomatoes, take skin off and season them with salt, black pepper corn and a splash of honey.

To top things off, take some grated parmesan cheese, put in a teflon frying pan and make parmesan crisps on medium heat.

Plating:

Spread the thick aubergine slices over a plate and mix the aubergine cannelloni on top and in between the slices. Put the aubergine cream in a piping bag and garnish on top and in between the aubergines. Garnish the rest with the colourful cherry tomatoes and the parmesan crisps and roasted pine nuts.

Also some seasoned bruscetta go very well with this.

Enjoy :)