They call them eggplant here the try hard hippie bastards that Aussies are.
Anyway, am I the only one whose aubergine just soaks up the oil? I love a really nice and soft cooked aubergine from frying but a recipe like Nigel Slaterās cassoulet one says 2 tablespoons of olive oil and it takes me more like 8 to be able to fry the stuff correctly. Otherwise itās burning up on my Le Creuset.
You are usually so correct and have taken a massive plummet off a cliff here Iām afraid
I did this last Friday night and it was lush.
These were deep fried and the aubergine just went really crisp with a lovely gooey middle.
I was taught to āfroilā them on a cookery class I did. Put them in a nice big pan with your oil and about 100ml of water, stick a lid on, and leave it. The aubergine soaks up the steam first and then fries off with the oil afterwards.
Dunno. Lebanese foodās great, imho, especially if youāre not really into overly spicy stuff. Quite a few of the better dishes have eggplant in.
I prefer to roast cubed aubergine over frying - still need plenty of oil but maybe not quite as much
Or cut into thin strips and cooked on a griddle pan works too
They donāt work in the upside down places. The food just falls off and sticks to the roof of the oven.
Bloody love Lebanese food, the texture of aubergine is extremely bad though in my opinion. Iām not a mush guy (cooked apples are the only thing I dislike more tbh)
