As I mentioned in my previous post, I love aubergines cooked whole, whether over fire on a barbecue, under a grill, in an oven or over a gas burner. The flesh becomes meltingly soft, it is truly the best way to cook aubergines.
Sometimes I remove the skin to use the flesh in a salad or dip, but I don’t like the waste, so I usually eat the whole thing.
However you choose to cook your aubergines whole, do remember to prick the skin otherwise they will explode!
If I don’t chop the aubergines up for various uses, I like to use them whole and fill them with whatever I have to hand..
This one was filled with quinoa and a sauce made of fresh spinach, garlic, almond butter, buttermilk, lemon juice and courgette, and topped with cumin seeds, Aleppo chilli flakes and sesame seeds. On the side is a grilled red pepper dip.
This one is filled with more quinoa mixed with chopped herbs, garlic, spring onions, spices, olive oil, lemon juice, and drizzled with tahini.
Whatever you fill your whole aubergine with, ensure that it is packed full of flavour and not too dry, this will then seep into the soft flesh and create a whole edible wonder 🙂
Hot or cold, whole aubergines work as the perfect carrier for my foods…happy weekend…I think it’s long overdue that I visit Fiesta Friday and say hello to my fellow bloggers….do pop over and see what great food other bloggers are sharing…
What colour and luxury is on that plate! I would love to sit down to that.
I will have to visit the fridge and start thinking!
LikeLiked by 1 person
Thank you 😃😃 have fun experimenting!
LikeLike
Love aubergines any way too and would dig into any of those delicious preparations of yours Elaine! Xxo
Dr. Johanne Lamarche 630 Spruce Lane Berwyn, PA 19312-1457 610-220-2086
>
LikeLiked by 1 person
😃😃😃 thank you x x
LikeLike
This looks like a satisfying meal!! I bet they are tasty!! Happy Fiesta Friday, Elaine. x
LikeLiked by 1 person
Thank you sweetie xxx
LikeLiked by 1 person
Wow ! Looks so tempting !!
LikeLiked by 1 person
😃😃😃
LikeLiked by 1 person
Yummy Elaine – these caught my eye on Instagram – I’d happily eat one of your eggplant boats for breakfast, lunch and dinner!
LikeLiked by 1 person
Ooh, good plan!!!! 😀😀😀
LikeLike
This looks amazing Elaine! So much flavor and textures! yumm
LikeLiked by 1 person
Thank you xx
LikeLike
Elaine these sound delicious! I prefer aubergines baked whole too, but I often forget to stuff them like you do – I must start to do this more often! Lovely to see you over at Fiesta Friday this week, thanks for sharing more of your delicious foods with us.
LikeLiked by 1 person
Thank you, and thank you for co hosting, I hope you’re enjoying it x
LikeLiked by 1 person
Yes… Always fun to co-host👍🏼Must be your turn again soon 😋
LikeLiked by 1 person
Such a vibrant and healthy dish! Thank you for sharing with us over at Fiesta Friday! Happy Fiesta Friday!
LikeLiked by 1 person
Thank you xx
LikeLike
Elaine, I love the taste of grilled eggplant and this looks fabulous!
LikeLiked by 1 person
Thank you 😊😊😊😊
LikeLiked by 1 person
Why are you so good? You always make me want to eat more vegetables! I want everything boat! From A to Z. Aubergine to Zucchini!
LikeLiked by 1 person
Ha ha! 😄😄😄😄
LikeLiked by 1 person
I love all the flavors and can just imagine how it all melds together! And to think, just a few years ago, before I met you, I only knew two ways to make eggplant!! You a freestyler, girl!! 🙂
LikeLiked by 1 person
Love that!!!! Thank you xx
LikeLiked by 1 person
These are great. I don’t prick mine, but I bake them in the oven. So it’s probably different over hot coals!!!
LikeLike
That’s interesting…I put some in the oven whole once without pricking them and they exploded all over the inside of my new clean oven!!!
LikeLike
Oh no! Was the oven hotter than 350 degrees? Or, higher than 176.7 C?
LikeLike
Really great read, I am feeling inspired!
LikeLike