Good Eatin’: Butternut Squash and Aubergine

List Item: Try 500 of the 1001 Foods You Must Try Before You Die

After last week’s major nine food item post this is going to feel a little bit short but if every week allowed me to try that much food it would mean the 1001 food book could be completed in a couple of years. So, here are two vegetables I managed to get crossed off during the week.

Food Item: Butternut Squash

One of those foods which, like the other in this post. I am surprised that it took this long to actually have them again. My favourite recipe for butternut squash is one where I soften it in chicken stock and use it to make a sauce with goat’s cheese to serve over linguine. However, I was feeling the need to be a little bit quick when it came to dinner so I decided to just cut it into quarters and roast it with the skins on. As always, it took double the length of time in the oven to roast properly but when it was (finally) done it went really well with the garlic and herb pork chops I made with a little help from Maggi.

Food Item: Aubergine

This is an aubergine. I know some people call it an eggplant but this is an aubergine. That name makes sense when you have the smaller white ones but not when you have a full grown purple rubber one (which looks and feels like a fake vegetable if I am being honest).

There is a lot that can be done with aubergine, so I decided that since it is an oil sponge that I would use it in a stir-fry. It soaked up all the flavours in the sesame oil, meat juices and the spice paste which made it flavourful (and still a little bit rubbery). I think that over in the UK the aubergine is a little bit underestimated in its ability to enhance a dish through sheer sponge-like abilities. It also forms the base of alinazik, my favourite Turkish dish.

Progress: 186/500

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