Aubergine daal recipe | Jamie Oliver recipes (2024)

FAQs

Do you peel aubergine? ›

If it's an extra-large eggplant, the vegetable could be older and the skin tougher, therefore, it's a smart idea to peel it. But small, young eggplant have thin, tender skins that add great texture to the vegetable when cooked.

Spread out the aubergine in a roasting tin or on a baking sheet (you may need to use two) and drizzle with the oil. Turn the pieces over with your hands and season. Roast for 15-20 mins, turning the slices halfway through cooking, or until they are dark golden on the outside and soft inside.

When looking at the exterior of the eggplant, check the stem and cap. Both should be green and fresh-looking. If they are starting to fade in color, that's an indicator that the vegetable may be spoiling. You'll also want to toss the eggplant if there is any mold on the stem or cap.

You might know them as eggplants or you might know them as aubergines, but they are exactly the same plant. The English prefer the latter name, while in North America we use the former.

Salting versus brining

It will, however, help the spongy flesh absorb less oil and crisp up like a dream. To salt, just slice the eggplant into rounds, scatter 1 teaspoon of salt on top, leave for 30 minutes, then pat dry. Brining (soaking in salted water) will do the same job but also make the flesh super creamy.

Great at soaking up flavours, aubergine works well in stews, salads and curries. Try them baked, grilled or barbecued as a veggie main or in side dishes. If you enjoy our aubergine recipes, why not try some of our delicious vegetarian recipes, freezable vegetarian recipes and Mediterranean recipes.

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.

The modern variety are less bitter and so therefore don't require the salt which was commonly used to reduce the bitterness. Do you eat the skin as well as the flesh of an aubergine/eggplant? Yes certainly, the skin goes nice and soft once the aubergines are cooked.

Yes, you can eat raw eggplant without peeling it first, but the texture and taste might be a bit different from cooked eggplant. The skin of the eggplant is edible and contains some nutrients and fiber, so if you enjoy the taste and texture of raw eggplant skin, you can definitely consume it.

It's up to you! Some people do not like the bitter taste of eggplant skin and like to peel it. Some recipes may also call for peeled eggplant.