One simple aubergine snack I really enjoy is slicing it into four strips, drizzling with olive oil and a light bit of salt and baking until it's dehydrated, flipping as you go, and then eating the strips when they're done. They're a great mix of juicy, cripsy and caramelised! Can go through so many of these at one sitting.
I just love aubergines! They are so delicious! Especially aubergine spread on the rye bread. For this wonderful spread you fry aubergines, cut in small pieces, with finely chopped carrots, bell peppers, a bit of tomato, lots of garlic and some salt. Then you mix these fried veggies in blander, and - voila! - nicest spread ever us ready!
I have two eggplants sitting on my counter right now and was literally just thinking what to do with them when I saw this video! Thank you for the inspo!
I was literally trying to find good aubergine recipes yesterday as I've had one getting old in the fridge and I've never cooked aubergine before. I tried roasting it (oil free) in the oven but it ended up rubbery (probably because of the lack of oil). Today I opened TH-cam and this vid has just been released. Good timing! I shall try again to cook aubergine today using your tips and I'll probably be experimenting with aubergine for the next week now. It's like discovering a totally new food because before now I've always been afraid to use it :)
Get it in the pan with criss cross knife cuts on some water and salt it, cover for few mins then add some masala paste or spice blend, turn over the eggplant, add some chopped tomatoes fresh or canned and also a can of coconut milk, cover to simmer then get it into oven and you get most amazing dish ever. Throw some grounded nuts over, serve with rice or cous cous... I caught it over at Jamie Oliver's tube as his rare vegan one
Great recipes, definitely some of the best ways to eat aub's 😁🍆 there's also an Indian dish made in a similar way to Baba Ganoush but where the aubergine 'puree' is cooked with some tomato paste and spices. It's really delicious with some flatbread. Thanks for the video 🙌
hello gents! watching from america here... QUESTION: (sorry for ignorance!): you didn't peel the skin off the ginger... is that standard practice? (i didn't know you could eat the skin! - bitter? not-bitter?)... & if one *did* prefer to take the skin off, by what method do you peel ginger? i've heard various suggestions... just wondering what method you find easiest. thanks so much & thank you for helping so many people have **higher standards for their nutrition, their health, how they care for their own bodies & care for the planet.** you're doing beautiful, kind things in a cruel world. we need that. x.
The best way to peel ginger is by using a metal spoon! You could use a knife, but that way you lose a lot of the innards you want to save for eating! The spoon method gets off the least amount of the "flesh" and easily removes the skin.
@Dr. M. H. Patterson I already posted this comment on a different post: There's a woman who has posted cooking videos from the NY Times here on TH-cam, she does not peel her ginger, either. She gives the ginger a good scrub and into the dish it goes. To each their own. The skin is so thin no need to peel, says she. I agree.
@Alice Kintisch There's a woman who does cooking vids for the NY Times, and she never peels her ginger. I don't peel my ginger, organic or not. The skin is so thin on ginger, why bother?
Edit: apparently male eggplant aren’t as bitter as female because they don’t have as many seeds, sex your eggplant 🍆 males have circles on the end whereas females have more of a line. I make a kick@ss vegan Moussaka. Eggplant and potatoes are the base with a veggie ground round/tomato sauce layer topped with a béchamel sauce.
Link to full written recipe here: thehappypear.ie/recipes/aubergine-recipes/ 🙌🏼😄💚
One simple aubergine snack I really enjoy is slicing it into four strips, drizzling with olive oil and a light bit of salt and baking until it's dehydrated, flipping as you go, and then eating the strips when they're done. They're a great mix of juicy, cripsy and caramelised! Can go through so many of these at one sitting.
Sounds fab nice work 🙌🏼😄
That sounds good! I'll have to try it.
I just love aubergines! They are so delicious! Especially aubergine spread on the rye bread. For this wonderful spread you fry aubergines, cut in small pieces, with finely chopped carrots, bell peppers, a bit of tomato, lots of garlic and some salt. Then you mix these fried veggies in blander, and - voila! - nicest spread ever us ready!
I have two eggplants sitting on my counter right now and was literally just thinking what to do with them when I saw this video! Thank you for the inspo!
I was literally trying to find good aubergine recipes yesterday as I've had one getting old in the fridge and I've never cooked aubergine before. I tried roasting it (oil free) in the oven but it ended up rubbery (probably because of the lack of oil). Today I opened TH-cam and this vid has just been released. Good timing! I shall try again to cook aubergine today using your tips and I'll probably be experimenting with aubergine for the next week now. It's like discovering a totally new food because before now I've always been afraid to use it :)
amazing video guys, gonna try it this weekend. ❤️
Using a bread knife to cut eggplants is GENIUS! Wonderful recipes. Where can we find your awesome vegan mayo recipe?
Get it in the pan with criss cross knife cuts on some water and salt it, cover for few mins then add some masala paste or spice blend, turn over the eggplant, add some chopped tomatoes fresh or canned and also a can of coconut milk, cover to simmer then get it into oven and you get most amazing dish ever. Throw some grounded nuts over, serve with rice or cous cous...
I caught it over at Jamie Oliver's tube as his rare vegan one
Wow! I'm running out to get eggplants this morning!
Tried the aubergine curry. Loved it so much! So delicious! Going to make it again tonight. 🙌😋
I have only used eggplant to make my eggplant parmesean. This will be great to see how I can eat this hearty vegetable in other recipes!
I love this « swim in baba ganoush » 😂😘
Thanks for the 3 eggplant recipes. I need to put that curry dish over rice.
Thanks guys. Can you make a "technical" fruit salad with all the things that are technically fruits or berries but not what most people think?
I made the Baba Ganoushjust as you did, and it turned out fantastic. =D Thx again my dear Irish folks.
Love baba ganoush
Yummers looking as always!! I Adore eggplant
Thanks a mill
Yum!!! Thank you!
Very excited for this series!!! Looks yummmm
Great recipes, definitely some of the best ways to eat aub's 😁🍆 there's also an Indian dish made in a similar way to Baba Ganoush but where the aubergine 'puree' is cooked with some tomato paste and spices. It's really delicious with some flatbread. Thanks for the video 🙌
Baingan Bharta!
Great recipe selection.
I'd love for you guys to create an aubergine puttanesca sauce in a large amount enough I could can for safekeeping.
Sounds fab will look into it 🙌🏼💚
wish you'd release your cooking books translated, e. g. to German
One of my favourite veggies, I love them so much! 💜
Totally agree
Love you guys ❤️❤️
Cheers, boys!
...that can says "tomato carcasses" bahahahahahah...love it! Great ideas for eating more aubergines! Thanks
❤️❤️❤️
I have everything in my kitchen except a handsome twin. HELP!
hello gents! watching from america here... QUESTION: (sorry for ignorance!): you didn't peel the skin off the ginger... is that standard practice? (i didn't know you could eat the skin! - bitter? not-bitter?)... & if one *did* prefer to take the skin off, by what method do you peel ginger? i've heard various suggestions... just wondering what method you find easiest. thanks so much & thank you for helping so many people have **higher standards for their nutrition, their health, how they care for their own bodies & care for the planet.** you're doing beautiful, kind things in a cruel world. we need that. x.
The best way to peel ginger is by using a metal spoon! You could use a knife, but that way you lose a lot of the innards you want to save for eating! The spoon method gets off the least amount of the "flesh" and easily removes the skin.
@Dr. M. H. Patterson
I already posted this comment on a different post:
There's a woman who has posted cooking videos from the NY Times here on TH-cam, she does not peel her ginger, either. She gives the ginger a good scrub and into the dish it goes.
To each their own.
The skin is so thin no need to peel, says she.
I agree.
They all look really delicious but I did think there was more oil involved than you tend to use in these.... which would concern me.
Hi, you didn't peel the ginger! I am new to using ginger, and I thought I had to peel it. Do I??
Peel it unless it's organic
@Alice Kintisch
There's a woman who does cooking vids for the NY Times, and she never peels her ginger.
I don't peel my ginger, organic or not. The skin is so thin on ginger, why bother?
The skin on ginger is edible. It can add a stringy texture though which is why most peel it.
I think it's even better to grate the ginger as it melds into the sauce (and no need to peel if the ginger is young and skin is thin),
I am not a fan of aubergines as I have no clue how to cook them.
Off to watch the video to see if I can be convinced.
With all that salt & oil, OBVIOUSLY anything will taste delicious...
I think it will taste as delicious without the oil and adding less salt…. Definitely trying those
#yodudes
that's mutabbal, babaganoush doesn't have tahini, but does have chopped onions & tomatoes
Edit: apparently male eggplant aren’t as bitter as female because they don’t have as many seeds, sex your eggplant 🍆 males have circles on the end whereas females have more of a line.
I make a kick@ss vegan Moussaka. Eggplant and potatoes are the base with a veggie ground round/tomato sauce layer topped with a béchamel sauce.
I didn't used to like it because I steamed in frypan yuk!
Sea sheapard...
Thats why the right is missing because it's a pear front really it's a aubergine 🙀
First veg masterclass ever, all about a FRUIT! 🤦♂
Don't dare lump bacon in with that