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Fried Aubergine
Posted: Mon Apr 28, 2008 11:29 am
by Smitch
When I was in Sharm recently I had really tasty fried aubergine. I would like to try it at home. I would just like to know if it is normally coated in anything, such as bread crumbs or semolina, or just fried as it is?
Posted: Mon Apr 28, 2008 1:09 pm
by Goddess
I know multiple versions of this dish - from just plain floured, battered or spicy. All quite simple really.
Probably the easiest version is just soaking them in water and then dropping them into seasoned flour - you can chilli the flour up a little too if you like it a bit spicy. Then just shallow fry. If you want to spend more time on it - you can do the flour, then egg, then seasoned flour bit - makes it a tad crispier on the outside - but takes time and makes a fair bit of mess. The third and favourite version - is the battered version - make pancake batter and dip them in that and then fry in deep oil.
Me, I love to rast aubergines with chilli and garlic and loads of oil - YUM!
Posted: Mon Apr 28, 2008 6:49 pm
by drwho
Semolina.......? yeuk.........
Posted: Mon Apr 28, 2008 7:02 pm
by HEPZIBAH
drwho wrote:Semolina.......? yeuk.........
[face=Comic Sans MS]Or Cous Cous to give it a more savoury name.
[/face]
Posted: Mon Apr 28, 2008 7:14 pm
by Goddess
HEPZIBAH wrote:drwho wrote:Semolina.......? yeuk.........
[face=Comic Sans MS]Or Cous Cous to give it a more savoury name.
[/face]
Up here, we add an extra "i" on to the end of cous cous(i) if we're talking in public, else it's a bit rude!!!
Just thought you might like to know that little gem of wisdom - for when you all go on your hols to Luxor and start bandying it about!
Posted: Mon Apr 28, 2008 7:46 pm
by HEPZIBAH
Goddess wrote:HEPZIBAH wrote:drwho wrote:Semolina.......? yeuk.........
[face=Comic Sans MS]Or Cous Cous to give it a more savoury name.
[/face]
Up here, we add an extra "i" on to the end of cous cous(i) if we're talking in public, else it's a bit rude!!!
Just thought you might like to know that little gem of wisdom - for when you all go on your hols to Luxor and start bandying it about!
[face=Comic Sans MS]Goddess, I think you'd best enlighten me - quickly.
[/face]
Posted: Mon Apr 28, 2008 7:50 pm
by Goddess
It's a bit of feminine anatomy - a bit below the belt if you get my drift!
Posted: Mon Apr 28, 2008 7:55 pm
by HEPZIBAH
Posted: Mon Apr 28, 2008 8:01 pm
by Goddess
Apologies to Smitch for smutting up your thread!!!
We should hide rude discussions in Kitchen Corner more often!
Posted: Mon Apr 28, 2008 8:18 pm
by HEPZIBAH
Goddess wrote:Apologies to Smitch for smutting up your thread!!!
We should hide rude discussions in Kitchen Corner more often!
[face=Comic Sans MS]As a lover of cous cous I am very happy you have warned me. From now on cous cousi it will be. [/face]
Posted: Mon Apr 28, 2008 8:24 pm
by FABlux
I believe a certain other L4U member was told never to ask for a chair in arabic for the same reason. Name not revealed to protect the innocent or guilty party
Posted: Tue Apr 29, 2008 6:23 pm
by Mimimay
Posted: Wed Apr 30, 2008 9:26 am
by Smitch
Well well the things you learn when you ask a seemingly innocent question about a vegetable!!!
Posted: Wed Apr 30, 2008 1:35 pm
by Goddess
Smitch wrote:Well well the things you learn when you ask a seemingly innocent question about a vegetable!!!
Makes you wonder what happens when you ask a really dirty question!!!!
Posted: Thu May 01, 2008 9:25 pm
by Annadongela
Apparently you're meant to cover with salt for 2 hours - it makes the aubergine soften and go a bit gooey, then dip in batter mix. I made some a few weeks ago and it was lush!
Posted: Fri May 02, 2008 2:08 pm
by TONY
Glad I have learnt that word for a ladies thingy. Not that I would ever use it of course. I rather like that utterly divine word " Minge "
Tony
Karnak
Posted: Mon May 12, 2008 12:48 pm
by DawnBev
TONY!!!!!!
Posted: Sun May 18, 2008 4:13 pm
by Quinonostante
I seem to remember BBLux had a thing for making Africa style fried auberthingy for a while and became quite expert???
[/face]