Sicilian Aubergine

[woodbutcher]

I agree with the mozzarella tasting of nothing, but you put parmesan for flavour, and mozzarella for texture. The advantage of mozzarella is that the fat doesn't separate, so you don't get the "oil" floating at the top that you get with cheddar. Summing up, mozzarella is just scaffolding.

Fair point , but it is a bit pricy , at least the good stuff is . I must admit l like it torn up and scattered on top of tomato salad dressed with good balsamic and black olives .

 

[woodbutcher]

Cook one and save the other for tomorrow.

new iPhone ...apologies

 

[rikki]

You could try this Iranian stew

https://persianmama.com/khoresh-bademjan-persian-eggplant-stew-with-beef/
...

That's a great website.
Thank you.

 

[AndyRM]

I honestly thought this was going to be about the Dennis Hopper / Christopher Walken scene in True Romance...

(Contains swears and racist language)

View: https://www.youtube.com/watch?v=S3yon2GyoiM

 

[woodbutcher]

Disgusting things.

View attachment 541786

I bet you don't eat these either

 

[winjim]

I bet you don't eat these either
View attachment 541799

Shadow in the background means I can just make out the word ___italia.

 

[HMS_Dave]

Mousakka for me, there is surely a vegetarian option on that but not for me. Best i ever had was out in Cyprus...

 

[woodbutcher]

Shadow in the background means I can just make out the word ___italia.

Pasta container

 

[Reynard]

+1 for a parmiggiana

There's also a recipe for stuffed aubergine called "The Imam Fainted" which is really good.

Or just roasted with garlic until really squishy, then mixed with olive oil and used as a dip.

 

[srw]

Sear the outside on a naked flame (gas burner) until it's burnt and the insides are squidgy, then mix the insides with some oil and seasonings as a dip.

 

[stalagmike]

Sear the outside on a naked flame (gas burner) until it's burnt and the insides are squidgy, then mix the insides with some oil and seasonings as a dip.

Babaganoush

 

[woodbutcher]

Babaganoush

Now you're talking , shame on me for forgetting ....just saying Baba ganoush makes me hungry 😊

 

[winjim]

Babaganoush

Bless you.

 

[woodbutcher]

Bless you.

Close , it is a corruption of the Arabic for "father or man is spoiled" l guess it tasted that good

 

[woodbutcher]

+1 for a parmiggiana

There's also a recipe for stuffed aubergine called "The Imam Fainted" which is really good.

Or just roasted with garlic until really squishy, then mixed with olive oil and used as a dip.

Don't forget the tahini