Do you need to soak aubergine before roasting?

As modern varieties are much less bitter, that is no longer necessary, unless you're planning to fry them – aubergines soak up oil like a sponge and salting helps reduce that.

How to roast eggplant Jamie Oliver?

Preheat oven to 450 degrees. Brush both sides of eggplant slices with oil, and place in a single layer on two or more baking sheets. Bake until undersides are golden brown, 10 to 15 minutes, then turn and bake until other sides are lightly browned.

What happens if you don't salt eggplant before cooking?

Older recipes call for salting eggplant to draw out the bitter juices, but today's eggplants are less bitter (unless very large), so salting is largely unnecessary. It will, however, help the spongy flesh absorb less oil and crisp up like a dream .

What is the secret to cooking eggplant?

"When you lay them on the tray to roast, make sure they're in a single layer and give them enough room to roast properly . Eggplant is about 80 to 90 percent water, so when you put them in the oven they need space to evaporate all that water and caramelize properly," says Covarrubias.

What is the English word for aubergine?

Chiefly British. eggplant. a dark purplish color .

How do you prepare aubergine before cooking?

To prepare: In the past many recipes recommended salting aubergines to reduce their bitter flavour, this isn't really necessary nowadays, simply wash the skin and trim off the calyx. Slice or cut the flesh into chunks just before cooking as the flesh browns quickly .

How do you cook aubergine without it going soggy?

Eggplants are known to absorb a lot of fat while cooking. A useful tip to prevent sogginess and greasiness is to salt sliced or diced eggplant and let it sit for an hour . This helps to draw out moisture.

How to prepare eggplant before baking?

However, if you can't get your head around cooking eggplant without salting it, here's how: sprinkle the cubed eggplant with 1 tsp salt, toss, leave in colander for 30 minutes. Rinse then thoroughly pat dry, toss with oil and pepper (NO SALT), roast per recipe .

Does eggplant need to be soaked before frying?

Should you? No. Eggplant has a high water content, so it's crucial to draw out some of that moisture before you fry it.

Aubergine Zaalouk with Chickpeas and Za'atar Flatbread

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Delicious and more-ish aubergine zaalouk with chickpeas and Za’atar flatbreads – a gorgeous spiced roast aubergine stew with chickpeas and creamy hummus.

Ingredients

2 large aubergines
1 onion chopped
2 tbsp olive oil
4 garlic cloves chopped
20 cherry tomatoes chopped
3 tbsp sun dried tomato purée
1 tsp ground cumin
2 tsp sweet paprika
1/2 tsp chilli flakes
2 bay leaves
Pinch light brown sugar
250 ml water
1 tsp sea salt
Juice 1/2 lemon
10 g fresh coriander chopped
10 g fresh mint chopped
1 can chickpeas drained

To serve

Hummus
Tzatziki
Za'atar flatbreads

Instructions

Pre- heat your oven to 180c
Prick the aubergines all over with a knife, then add to a tray and bake for 30 minutes until soft inside.
Set aside.
In a large pan, add the oil and onion and fry the onion for 8 to 10 minutes until soft and caramelising.
Add the garlic and cook for 30 seconds until fragrant.
Transfer the tomatoes, tomato purée, cumin, paprika, chilli flakes, bay leaf and sugar to the pan.
Add a pinch of salt and the water, mix well and bring to the boil.
Cover and reduce the heat and simmer for 10 minutes, stirring occasionally.
Now chop up the aubergines finely and add to the pan. Stir to combine.
Cover and cook for a further 10 minutes, stirring occasionally.
See Also
Buckwheat Salad - Give Recipe
Finally, add the chickpeas, lemon juice, coriander and mint and mix.
Serve with tzatziki and za'atar flatbread.

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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.

More Recipes with Aubergines, Chickpeas or Hummus

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Aubergine Zaalouk with Chickpeas and Za’atar Flatbread

Wild Garlic Chickpea Stew with Pesto and Wild Garlic Flatbreads

Rainbow Dough Balls with Hummus and Juicy Roast Tomatoes

Harissa Chickpeas with Sticky Leeks and Fluffy Harissa Hummus with Za’atar

Discuss this Recipe with Niki

2 Responses

Even my aubergine hating husband loved this recipe. So tasty and filling, thankyou.
Reply
1. So happy you liked it!
  Love, Niki xxx
  Reply

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Aubergine Zaalouk with Chickpeas and Za'atar Flatbread | Rebel Recipes (2024)