Quote:
Originally Posted by kindlekitten
how do you prepare your aubergines?
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I usually bake (?) the aubergines on a hot stove/plate until they're well done.
Drop them in the sink to cool off a little before taking the crusted peel off.
I usually add green peppers as well for the taste. I bake a couple much like the aubergines until they're black (that is the peel is). All the black, charred skin gets peeled of as well. I cut them in small pieces.
The aubergines get a beating
, which means I mash them with a wooden spoon or knife.
From here, two paths diverge in the woods: one is adding mayo, the second is adding sauteed chopped onions.
For mayo: I usually make it myself with eggs and oil and mustard and it's here I add the seasoning (salt, pepper, basil etc).
For the onion way: the chopped onion gets sauteed until it gets a nice yellow tint.
The paths converge after this. After draining the aubergines and peppers, everything gets stirred together and maybe seasoned a little more, depending on the taste.
Oh, we also add garlic, especially in the mayo variant but I love it in the onion alternative as well.
Now, I'm hungry again!
