Great Veg by Good Housekeeping Institute

Author:Good Housekeeping Institute
Language: eng
Format: epub
ISBN: 978-1-90939-771-2
Publisher: Pavilion Books
Published: 2013-12-08T16:00:00+00:00

Perfect Aubergines

Aubergines are in season from summer into autumn and range in colour from dark purple-black through to lilac and cream. They can be stored in the fridge for up to two weeks.

Cutting aubergines

1 Trim the aubergine to remove the stalk and end.

2 Slicing Cut the aubergine into slices as thick as the pieces you will need for your recipe.

3 Cutting and dicing Stack the slices and cut across them to the appropriate size for fingers. Cut again in the opposite direction for dice.

Stuffing aubergines

1 To hollow out an aubergine for stuffing, cut off the stalk and halve the aubergine lengthways.

2 Make deep incisions in the flesh, using a crisscross pattern, being careful not to pierce the skin.

3 Using a spoon, scoop out the flesh, leaving the skin intact, and use according to your recipe.

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