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Thread: Aubergines....

  1. #17
    mush-mushroom b0redom's Avatar
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    Re: Aubergines....

    You mean aubergine, not avocado right Saracen? Deep fried avocado?

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    Re: Aubergines....

    Have seen both done, b0redom.

    Let me clarify that.

    Have seen this method used with both. If you mean the lemon wash trick, yes, FAR more relevant with avocado, where it goes brown right quick. I thought I made that clear, but having reread it, what I meant and what I said weren't quite the same.

    If you mean the frying method, have seen it done (and occassionally done it myself) with both. I don't use either avocado or aubergine regularly, though.

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    Banhammer in peace PeterB kalniel's Avatar
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    Re: Aubergines....

    Quote Originally Posted by Saracen View Post
    Broadly agree, but PROVIDED you like the taste, a fine spray of olive oil and frying on a cast iron skillet (therefore, obviously, very hot) often works well. I use a fairly generic olive oil that way, but a good one for sauces, salad dressings, etc.
    Oh it works, you just break down the compounds so it no-longer tastes like olive oil and you probably lose the slight health benefits. At which point I don't see why you're using olive oil and not a cheaper oil (which in the case of rapeseed, still may have some health benefits). I love eggs fried in olive oil as the temp doesn't need to be very high.

    Not that I'm all that convinced of these so called benefits - rapeseed is what used to be flogged as generic vegetable oil for years (still is in most places) and we used to go on about other oils having healthier properties. Now it seems rapeseed is in fashion and you can buy the same stuff in a posher container for many times the price!

    The one oil I will actively go out of my way to avoid is palm oil. Evil stuff. But also really hard to avoid when it's frequently lumped in under 'vegetable oil' as well.
    Last edited by kalniel; 06-02-2014 at 05:34 PM.

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    Re: Aubergines....

    I do find I can still taste the olive oil, though. That's why I do it, when I do it, for the flavour it adds.

    Edit - funny though, I prefer a more neutral oil than olive for frying eggs. Olive adds too much flavour, to eggs, for me. Different taste buds, and likes, I guess.

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    Banhammer in peace PeterB kalniel's Avatar
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    Re: Aubergines....

    Quote Originally Posted by Saracen View Post
    I do find I can still taste the olive oil, though. That's why I do it, when I do it, for the flavour it adds.
    Fair enough. It is a very nice taste too.. (*suddenly craves bread and olive oil dips..*)
    Last edited by kalniel; 06-02-2014 at 05:39 PM. Reason: ! love oil.. I don't want to know..

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    Re: Aubergines....

    Try either wrapping it in foil and cooking in the oven, (medium oven for 40 minutes or so) or microwaving it in a (foodsafe) plastic bag for a couple of minutes so it cooks in its own steam.

    You can add some oil, herbs etc if you want as well.

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    Re: Aubergines....

    ok you are salting the Aubergine first ?light salting draws out the water and bitter taste bout 15 mins .. gentle squeeze ...under a hot grill till it starts to brown or very hot shallow fry ..
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    Re: Aubergines....

    Aubegines... my advice

    don't bother

    bloody horrible things..

    life's to short and natures pantry too large to fanyn about with such a silly thing.

    Quote Originally Posted by Advice Trinity by Knoxville
    "The second you aren't paying attention to the tool you're using, it will take your fingers from you. It does not know sympathy." |
    "If you don't gaffer it, it will gaffer you" | "Belt and braces"

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  10. #25
    mush-mushroom b0redom's Avatar
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    Re: Aubergines....

    Sorry, should have updated this. I've got it cracked now. Cut into approx 2cm cubes, and stick in a tuperware box with a couple of table spoons of olive oil and some spices (I generally use smoked paprika, coarse sea salt and pepper). Whack on the top and shake so the cubes are evenly covered. Then spread on a baking tray and roast for ~ 20 mins.

    Nom nom nom.

    I've been trying to shed a few lbs to get ready for my ironman - lost about a stone since 1st Jan - and they're a great potato substitute.

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    Re: Aubergines....

    I joined the forum for tech stuff but this thread made me smile so here's my recepy:

    slice them vertically so you get big long slices about 5mm thick, wash them as they get all slimy then dry them in a tea towel and put them in some flour, then in beaten egg then in bread crumbs. Now you can fry them, the secret to get them crispy but not soaked in oil is to have the oil at the right temperature. How do you know when it's ready? if you put a wooden spoon in the oil it will start bubbling around the spoon, then you know it's ready.
    Once cooked, dry them with some kitchen paper and they're ready to serve
    Enjoy

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