Aubergines

You've come to the right place then.:yez:

http://www.nvsuk.org.uk/growing_show_vegetables_1/aubergine-egg-plant-growing.php

Just don't bring any greenfly in with it.

 

Im going to let you all into a big dark secret.

Ive never tried an aubergine
Dont ask me why... I dont know. Mum never cooked them when we were kids ( no rude comments about age please) I guess they may have been hidden in a recipe in a restaurant but I never knew. Now the big question, ....... what do they taste like and how would I use them ?

 

They have the texture of moist polystyrene & I use them in salads & curries.

 

Moist polystyrene sounds appetizing..............




Are they just for 'plumping' out dishes then?

 

Well cooked, aubergine is fantastic - badly or undercooked and it's utterly awful. I wouldn't even consider it raw. Caponata is fabulous http://www.woolfit.com/siciliana.html the secret being to adjust the sugar/vinegar ratio to get a balance.
I've grown three plants this year in pots, starting them off outside (remember when we had a hot spell?), then moving them to a large plastic cloche. I got 3 medium/small aubs - 2 of which the slugs got at (*&^%$#!!) but I'm adding the third to a green curry tonight.
A lot of the later flowers just got mouldy and fell off - I'm guessing due to lack of pollination. I'm not sure whether I'll try again next year....

 

Hi Mchumph,

So thats the trick.

Might try those white aubergines that actually look like eggs again next year. Had some sucess with those in the past, probably as they dont need to get as big as the purple ones.

 

Hey Ziggy. Different varieties sounds like an excellent idea. The Thais also use small aubs, I think maybe like these...
http://www.nickys-nursery.co.uk/gar...e-seed/aubergine-kermit-eggplant-25-seeds/all
...and pea aubs...
http://www.carreglefn-nurseries.co.uk/index.php?main_page=product_info&cPath=57&products_id=334
...which I might have a go at.

 

Thanks for this!


Thought Id chip in with an aubergine recipe. Its delicious, and I eat it by the bucket load.

Its called Salachat Chatzilim (Israeli name) or Baba Ganoush (Arabic name).
Its a smoky, deeply flavoured dip

Found this recipe:
http://www.waitrose.com/recipe/Baba_Ganoush_(Aubergine_Dip).aspx

Serve with toasted pittas, bread sticks, or with other salads.

 

Cheers Melinda,

Have bookmarked that for next year.

Have you brought your aubergines in now ?