aubergine glut

[tracy]

hi guys wondering what you do with too many aubergines looked in my veg book but doesnt say anything about freezing or blanching but id does for some other veg so does that mean i have to use them as i pick em or what
cheers tracy

[Growem]

Haha, I was wondering how the heck you got a glut of aubergines and then noticed your location. I'm pretty sure you could freeze the puree (cooked first), but I'm not sure how slices would do.

[Alice]

Hello Tracy. Lucky you. I too wonderd how you got a glut of aubergines until I saw your address.
You can freeze them several ways.
Cut into thick slices.
Blanche for 4 mins.
Get rid of all excess water.
Lay out in a single layer on a tray and put in freezer until frozen.
Tip into a freezer bag and clip closed.
OR
Cut into thick slices.
Fry in a little butter.
Lay out in single layer on tray and continue as before.
Also aubergine makes lovely soup.
Enjoy.

[tracy]

that butter one sounds very nice someone here told me before i do anything i must put salt on them and leave for 20 minutes she says its to absorb the bitter taste is this true ?

[Alison]

Or you could just send them here as mine are totally useless!

[Alice]

Tracy, that was an old method of treating aubergines. I've never found a bitter taste. I think the varieties are better now. It's up to yourself whether you salt them or not.

[tracy]

thanks i take it you dont salt yours at all , i have no idea which way to go so i am going to try not salting them and doing them in butter like alice sudggested cheers tracy

[smallblueplanet]

I've never salted an aubergine, ever. Neither shop bought nor our own grown! Apparently aubs tend to get bitter when they're old? I've never let ours get old - we eat them when they're small and full-sized. They're great cubed in curries or pasta sauces or layered in lasagne, fry them as you would any other veg, they take up flavours well.

[tracy]

so why does my book say to salt if its that old fashioned ???? im glad i didnt though after all the advice ive had i will leave nature as its was meant to be and just add oh maybe a knob or two of butter x

[smallblueplanet]

Ahhh, some times you 'salt' things (like onions before pickling) to remove the water from them.

[kentvegplot]

If I get a glut(!) I'm going to roast with courgette, onions and tomato and freeze the resulting ratatouille....at the moment, I'm just making it without the aubergines!

[Rhona]

ooohhh lucky you! Don't salt - no point in my humble one.

Try Imam Bayaldi (literally, The Priest Fainted) - lots of cheffly variations, but essentially layered aubergines, potatoes, tomatoes, courgettes, onions and garlic, baked with spices. It is wonderful.

Or steam or fry slices, stuff with a cous cous mixture containing sultanas, sliced almonds, mint, parsley and feta. Make a slightly spicy tomato sauce and place at the bottom of an oven dish. Pack the rolls (they might be messy - doesn't matter) on top of the sauce and cover with a light bechamel and maybe a bit of cheese. Then bake. It's delish.

[Becca]

Oh, wish my aubergines would hurry up and grown now, that Imam Bayaldi sounds lovely.. unfurtunatly, I have 4 big plants but so far only 1 tiny fruit has set.. lots of blooms tho so i'm crossing fingers that I'll get a few at least...

[marigold007]

Bought some on sale earlier this year from Lidl. I sliced them, then grilled on one of those Chasseur grill pans with a little olive oil. When they were nicely sealed and striped, I froze them in meal portioned sized bags. they separated alright when defrosted and added a new and lively dimension to ratatouille.

[tracy]

oh what darlings you all are with your great ideas cheers once again tracy x