Aubergine
Used in 2 recipes on RecipeWiki.
Aubergine is a purple-skinned fruit with a pale, spongy flesh that absorbs oil and seasoning readily. It can be roasted until creamy, fried until browned, or salted briefly to draw out some moisture before cooking. Small aubergines tend to have fewer seeds, while larger ones are useful when a recipe needs slices or a substantial layer. It works with tomato, garlic, yoghurt, tahini and warm spices, and needs enough heat to colour rather than simply steam.
Recipes with aubergine
Moussaka
Aubergines roasted rather than fried, and a béchamel thickened with egg yolk so it sets into a custard you can slice rather than a sauce that runs.
Main courses
Dinner
Pasta alla Norma
Fried aubergine folded through a simple tomato sauce with torn basil and salted ricotta, which is the ingredient the dish stands or falls on.
Italian