Price comparison -
ASDA 75p
Aldi 45p
Morrisons 67p
Sainsbury's 80p
Waitrose 80p
some other good offers in fruit & veg like Pomegranate Pack 500G is 69p, cauliflower is 69p
Top comments
mercutio98uk
30 Oct 154#7
Random cooking tip:
If you think these taste like death, the recipe that uses them assumed you'd know to split them (generally lengthways) salt them and leave in water for a good hour or 3 before cooking them. The salt draws out a lot of the bitter taste and leaves them rather nice.
Continuing...
Take your salted and soaked Aubergine halves and stick em in the oven in a shallow oven pan/tray/dish, fleshy side up (skin down). Cook for 30 minutes (on around 180) or so till the flesh gets quite soft.
Take a fork and mash the fleshy side down a little (without piercing the skin) to get something like a boat/shoe.
Cook up some bolognese (add a little cinnamon).
Cook up some bechamel sauce.
Fill the boats with the mince sauce, cover with the bechamel and grate parmesan or similar over the top. Back in the oven (again, around 180) until the topping looks nice and golden.
Known as a papoutsakia ("little shoes") a Greek dish.
Excellent price for the best vegetable. Make sure you get a nice shiney firm one.
gdogg05 to M_z
30 Oct 15#11
i love your collection of train tickets , i have the same looool!!!!
glaspark
29 Oct 15#2
Great price and love the pic :smile:
snowflake75
29 Oct 15#3
a purple boxing glove lol
doomster
29 Oct 15#4
Lidl are doing them for same price this weekend in case anyone doesn't go tesco.
leon121
29 Oct 15#5
Nice find op
Nathan94
30 Oct 15#6
(not in express)
mercutio98uk
30 Oct 154#7
Random cooking tip:
If you think these taste like death, the recipe that uses them assumed you'd know to split them (generally lengthways) salt them and leave in water for a good hour or 3 before cooking them. The salt draws out a lot of the bitter taste and leaves them rather nice.
Continuing...
Take your salted and soaked Aubergine halves and stick em in the oven in a shallow oven pan/tray/dish, fleshy side up (skin down). Cook for 30 minutes (on around 180) or so till the flesh gets quite soft.
Take a fork and mash the fleshy side down a little (without piercing the skin) to get something like a boat/shoe.
Cook up some bolognese (add a little cinnamon).
Cook up some bechamel sauce.
Fill the boats with the mince sauce, cover with the bechamel and grate parmesan or similar over the top. Back in the oven (again, around 180) until the topping looks nice and golden.
Known as a papoutsakia ("little shoes") a Greek dish.
Moussaka (Hairy Bikers)
preparation time - Less than 30 mins
cooking time - 1 to 2 hours
Serves 6
Ingredients
2 aubergines, cut into 1cm/½in dice
1 tbsp fine sea salt
750g/1lb 10½oz lamb mince (less wine / drain tomatoes a bit if not enough mince)
1 onion, finely chopped
2 garlic cloves, crushed
1 tsp dried oregano
1½ tsp dried mint
2 bay leaves
1 cinnamon stick
1 tbsp plain flour
½ tsp flaked sea salt, plus extra for seasoning
200ml/7fl oz red wine
1 x 400g/14oz can chopped tomatoes
2 tbsp tomato purée
7 tbsp olive oil
500g/1lb 2oz Maris Piper potatoes, peeled, sliced into 1cm/½in slices
sea salt and freshly ground black pepper
For the white sauce
75g/3oz butter
75g/3oz plain flour
600ml milk
1 tsp finely grated nutmeg
40g finely grated parmesan
1 LARGE free-range egg, beaten
Preparation method
Put the lamb, onions, garlic, oregano, mint, bay leaves and cinnamon in a large heavy-based frying pan and cook over a medium heat for 10 minutes, stirring with a wooden spoon to break up the meat.
Stir in the flour, salt and plenty of freshly ground black pepper. Add the wine, tomatoes, tomato purée and bring to a simmer. Cook for 30 minutes, stirring occasionally until the lamb is tender and the sauce has thickened. Season with salt and freshly ground black pepper to taste. Set aside.
Place the aubergine pieces in a colander and sprinkle with salt. Set aside for 10 minutes.
Rinse the aubergine pieces under cold running water and pat dry in a clean tea towel. Heat three tablespoons of the oil in a heavy-based frying pan and fry the aubergines for 2-3 minutes on each side, adding more oil when necessary. Remove from the pan and set aside to drain on kitchen paper.
Cook the potatoes in boiling water for five mintues, then drain in a colander under running water until cold.
Preheat the oven to 180C/350F/Gas 4.
For the white sauce, melt the butter in a large saucepan and stir in the flour. Cook for a few seconds, then gradually stir in the milk. Add half the parmesan and the grated nutmeg. Simmer the sauce gently for 4-5 minutes, stirring regularly. Season to taste with salt and freshly ground black pepper.
Remove the saucepan from the heat and quickly stir in the beaten egg. Cover the surface of the sauce with clingfilm to prevent a skin forming.
Spoon one third of the meat sauce into a large, shallow ovenproof dish. Cover with a layer of potatoes and a layer of aubergines. Repeat the layers twice more, finishing with the aubergines. Pour over the white sauce, making sure it covers in a thick, even layer. Sprinkle with the remaining parmesan. Bake in the oven for 45 minutes, or until deep golden-brown and bubbling.
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Opening post
ASDA 75p
Aldi 45p
Morrisons 67p
Sainsbury's 80p
Waitrose 80p
some other good offers in fruit & veg like Pomegranate Pack 500G is 69p, cauliflower is 69p
Top comments
If you think these taste like death, the recipe that uses them assumed you'd know to split them (generally lengthways) salt them and leave in water for a good hour or 3 before cooking them. The salt draws out a lot of the bitter taste and leaves them rather nice.
Continuing...
Take your salted and soaked Aubergine halves and stick em in the oven in a shallow oven pan/tray/dish, fleshy side up (skin down). Cook for 30 minutes (on around 180) or so till the flesh gets quite soft.
Take a fork and mash the fleshy side down a little (without piercing the skin) to get something like a boat/shoe.
Cook up some bolognese (add a little cinnamon).
Cook up some bechamel sauce.
Fill the boats with the mince sauce, cover with the bechamel and grate parmesan or similar over the top. Back in the oven (again, around 180) until the topping looks nice and golden.
Known as a papoutsakia ("little shoes") a Greek dish.
More details/variations:
http://souvlakiforthesoul.com/2012/02/papoutsakia-stuffed-eggplants
http://www.sbs.com.au/food/recipes/papoutsakia
http://greek.food.com/recipe/papoutsakia-little-shoes-stuffed-miniature-eggplant-71949
All comments (16)
If you think these taste like death, the recipe that uses them assumed you'd know to split them (generally lengthways) salt them and leave in water for a good hour or 3 before cooking them. The salt draws out a lot of the bitter taste and leaves them rather nice.
Continuing...
Take your salted and soaked Aubergine halves and stick em in the oven in a shallow oven pan/tray/dish, fleshy side up (skin down). Cook for 30 minutes (on around 180) or so till the flesh gets quite soft.
Take a fork and mash the fleshy side down a little (without piercing the skin) to get something like a boat/shoe.
Cook up some bolognese (add a little cinnamon).
Cook up some bechamel sauce.
Fill the boats with the mince sauce, cover with the bechamel and grate parmesan or similar over the top. Back in the oven (again, around 180) until the topping looks nice and golden.
Known as a papoutsakia ("little shoes") a Greek dish.
More details/variations:
http://souvlakiforthesoul.com/2012/02/papoutsakia-stuffed-eggplants
http://www.sbs.com.au/food/recipes/papoutsakia
http://greek.food.com/recipe/papoutsakia-little-shoes-stuffed-miniature-eggplant-71949
Moussaka (Hairy Bikers)
preparation time - Less than 30 mins
cooking time - 1 to 2 hours
Serves 6
Ingredients
2 aubergines, cut into 1cm/½in dice
1 tbsp fine sea salt
750g/1lb 10½oz lamb mince (less wine / drain tomatoes a bit if not enough mince)
1 onion, finely chopped
2 garlic cloves, crushed
1 tsp dried oregano
1½ tsp dried mint
2 bay leaves
1 cinnamon stick
1 tbsp plain flour
½ tsp flaked sea salt, plus extra for seasoning
200ml/7fl oz red wine
1 x 400g/14oz can chopped tomatoes
2 tbsp tomato purée
7 tbsp olive oil
500g/1lb 2oz Maris Piper potatoes, peeled, sliced into 1cm/½in slices
sea salt and freshly ground black pepper
For the white sauce
75g/3oz butter
75g/3oz plain flour
600ml milk
1 tsp finely grated nutmeg
40g finely grated parmesan
1 LARGE free-range egg, beaten
Preparation method
Put the lamb, onions, garlic, oregano, mint, bay leaves and cinnamon in a large heavy-based frying pan and cook over a medium heat for 10 minutes, stirring with a wooden spoon to break up the meat.
Stir in the flour, salt and plenty of freshly ground black pepper. Add the wine, tomatoes, tomato purée and bring to a simmer. Cook for 30 minutes, stirring occasionally until the lamb is tender and the sauce has thickened. Season with salt and freshly ground black pepper to taste. Set aside.
Place the aubergine pieces in a colander and sprinkle with salt. Set aside for 10 minutes.
Rinse the aubergine pieces under cold running water and pat dry in a clean tea towel. Heat three tablespoons of the oil in a heavy-based frying pan and fry the aubergines for 2-3 minutes on each side, adding more oil when necessary. Remove from the pan and set aside to drain on kitchen paper.
Cook the potatoes in boiling water for five mintues, then drain in a colander under running water until cold.
Preheat the oven to 180C/350F/Gas 4.
For the white sauce, melt the butter in a large saucepan and stir in the flour. Cook for a few seconds, then gradually stir in the milk. Add half the parmesan and the grated nutmeg. Simmer the sauce gently for 4-5 minutes, stirring regularly. Season to taste with salt and freshly ground black pepper.
Remove the saucepan from the heat and quickly stir in the beaten egg. Cover the surface of the sauce with clingfilm to prevent a skin forming.
Spoon one third of the meat sauce into a large, shallow ovenproof dish. Cover with a layer of potatoes and a layer of aubergines. Repeat the layers twice more, finishing with the aubergines. Pour over the white sauce, making sure it covers in a thick, even layer. Sprinkle with the remaining parmesan. Bake in the oven for 45 minutes, or until deep golden-brown and bubbling.