Re: Urgent help with Aubergines . . . please
I dont like 'soggy aubergine'! Love the flavour when skined,
Some tips that may help:
- Don't try to cook too many in a small pan at once
- High'ish heat
- Go easy on cooking oil (they will absorb tons -> soggyness & nausea
One approach that's worked for me is to cut an aubergine into 1-2cm slices. Put the slices in a plastic bag and tip in a few spoonfulls of olive oil - shake them vigoursly. This gives them all a reasonable coating, spread evenly between all slices.
Have an oven warming up to around 180 C whilst you do this. If you have time/room to cook several aubergines, do a separate "bag shake" for each one.
Put the slices on a metal baking tray, with none overlapping.
Bake in the oven for at least 20-30 minutes. Part way through, you can turn if you want, but they may flop as they soften. At this stage, you can:
- Season them, leave them a little longer, then eat as is.
- Take them out and add to favourite dish (Ratatouille etc)
It may seem long-winded. The advantage for us was that we get the taste of the aubergines, without so much oil getting absorbed. Plus you can get on with other things whilst they're in the oven