#aubergine
Afternoon Dress | c. 1883⠀
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This dress was conceived as the second bustle period was beginning to emerge. The very brief époque between 1880-1884 created some awkward silhouettes as the curaiss bodice was still very much worn while the bustle was burgeoning on the back. Sometimes creating what can only be described as low, lusciously fabricated lumps that didn’t flatter. This sumptuous, aubergine example is definitely an instance where the proportions of the conflicting designs came to fruition in harmony. ⠀
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(@themintmuseum 2010.37a-c)⠀
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#fashion #dress #victorianfashion #victorian #bustle #glamour #beauty #ootd #curaissbody #style #design #costume #purple #aubergine# #color #art #mode #moda #velvet #silk #mintmuseum #museum
https://www.instagram.com/p/B3R3-xTg8Oh/?igshid=1j5hq2h61q49n
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i think i need to reblog this so that i can find it later and reference it when i have both the internet and a functioning kitchen at home.
Wish this had baking recommendations as well (since that’s my preferred method of cooking many, if not most, of these veggies), but still a good resource.
why do Americans have such weird names for things my goodness
‘capsicum’ and ‘eggplant’ and ‘zucchini’ they’re peppers and aubergines and courgettes you sillies
I swear it’s like you’re trying to make googling recipes difficult
Glad you asked! Actually, the original word for ‘eggplant’ is… eggplant! The original variety was white, so it was thought to look like an egg. 'Aubergine’ means 'a kind of peach’, which makes a lot less sense to me, but as an American, I’m biased. As always, you can blame the French.
'Zucchini’ is a plural of 'zucchino’, which is a diminutive of the Italian 'zucca’, so basically it means 'little squash, little gourd’. 'Courgette’, meanwhile, means… the same thing! But in French. (It’s a diminutive of 'courge’.)
As an American, I can tell you that 'capsicum’ isn’t used very often, we call them peppers or bell peppers. 'Capsicum’ is either from the Greek 'kapto’, meaning 'to bite’, or Latin 'capsa’, meaning 'box’. We don’t honestly know for sure (Ask Joseph Pitton de Tournefort). 'Pepper’ is more commonly used, anyway, due to the pepper-y flavor.
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Casting on Aubergine pattern by Hansi Singh. I’ve decided to knit straight through her Amigurumi Knits book. #hansisingh #amigurumi #aubergine
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Roasted aubergine salad
Roasted aubergine salad is really easy to make, filling, healthy and full of flavour. Vegan and can be made gluten-free.
http://www.lazycatkitchen.com/roasted-aubergine-salad
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Georgian eggplant rolls (nigvziani badrijani)
Georgian eggplant rolls are made for a summer BBQ. Charred eggplant sliced stuffed with savoury walnut filling are naturally vegan and gluten-free.
http://www.lazycatkitchen.com/georgian-eggplant-rolls-nigvziani-badrijani
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Miso eggplants / nasu dengaku
Miso eggplants is an dish that is low on effort and big on flavour, perfect as a starter or with plain rice as the main meal. Vegan, gluten-free and can be oil-free too.
http://www.lazycatkitchen.com/miso-eggplants-nasu-dengaku
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Vegan banh mi with lemongrass meatballs
Vegan banh mi with lemongrass meatballs, quick pickles and Sriracha mayo is a delicious Vietnamese-style sandwich that’s easy to put together, fresh, zingy and utterly satisfying.
http://www.lazycatkitchen.com/vegan-banh-mi-lemongrass-meatballs
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I vegetables. They are awesome but it’s essential to fuel your body with more nutritious food. Hence, I add beans, a beautiful source of plant based protein, to my ratatouille and cook it in one big frying pan instead of the oven. The oven > the pan but not when you try to save time.
It’s my way to cook it. Please don’t comment it’s not ratatouille. I added “kinda” in the title
1. What is required:
- 1 courgette*
- 1 aubergine*
- 1 bell pepper
- 1 can of rinsed red beans (or any beans tbh)
- juice of 1/3 lemon
- 1 small onion
- 2-3 garlic cloves
- 1 jar of tomato sauce
- 3 tbsp balsamic vinegar
- dried oregano (optional)
- black pepper & salt to taste
* or 1 zucchini and 1 eggplant if you’re from the US
2. The most difficult step of any meal : dice the onion and mince the garlic
3. Fry the onion and garlic cloves in a big frying pan for 3 minutes. Use around 1 tbsp oil if you don’t have a non stick frying pan.
4. Roughly chop all the remaining vegetables. Add them to the pan. Cook for 5 minutes.
5. Add beans, tomato sauce, spices, lemon juice, and balsamic vinegar. Mix well. Cover and cook for 20-25 minutes until the vegetables are tender.
6. Admire the full pan of colourful meal.
Don’t stare at the pan for a long time. It’s better to eat the meal warm although I ate it cold directly from the fridge because I didn’t have time for heating and it was still good.
Roasted Eggplant Shakshuka|The Brick Kitchen
A spicy roast eggplant shakshuka, with cumin, fresh herbs and served with crusty ciabatta bread.
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TEMPURA RICE
(From M/FoMT)
https://www.japancentre.com/en/recipes/354-tendon-tempura-rice-bowl
Ingredients:
- 300g cooked rice
- 75g tempura flour
- 4 shiitake mushrooms
- ½ peeled renkon lotus root
- 80g shelled king or tiger prawns - tails on
- ¼ aubergine
- sunflower or vegetable oil
sauce
- 6 tbsp mirin
- 2 tbsp soy sauce
- 1 tsp prepared liquid dashi
- 2 tbsp sugar
Directions:
- When making a donburi it is better to start with the rice preparation as this takes the most time.
- While the rice is cooking, let’s get our tempura ingredients ready to be fried. Begin by cutting the renkon and aubergine into slices of no more than a centimetre thick to ensure fast frying and removing the shell of the prawns leaving the tail attached.
- The next step is to pat the ingredients dry with a piece of kitchen paper and to place on a plate in the fridge prior to cooking. Chilling ingredients is the secret to a nice and crispy tempura batter.
- Now grab a heavy bottom pan and fill it approximately 2/3 with oil before heating it to 160-170°C (you could use a deep fat fryer to regulate the temperature). A thick pan is good for retaining heat but an iron wok is even better for this job. Check the oil is at the right temperature by dropping a splash of batter into the oil, if it sizzles then the oil is ready.
- Whilst the oil is heating up make sure to keep an eye on it whilst mixing 75g of tempura flour with 110ml of ice cold water to make the batter. The colder the batter and ingredients before frying, the lighter and crispier your tempura will be. You can use ice cubes to keep your batter extra cold.
- Now you’re almost ready to deep-fry. Dust the ingredients with a little flour, then dip into the batter, covering completely before placing the battered ingredients with your chopsticks into the oil and cooking for a minute or so on each side until the batter turns golden. Try not to cook too many pieces at one time as this will lower the oil’s temperature. Once cooked, remove from the pan and place on a wire rack before placing on kitchen paper to soak up the remaining excess oil.
- Finally let’s prepare the sauce. Put the mirin to boil on high heat and let all the alcohol dissolve. When you can no longer smell the alcohol just add the soy sauce, dashi and sugar and let the mix simmer for a few minutes. Then grab a donburi bowl and add the rice and tempura before covering with the tasty sauce. Enjoy.
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Bought these packs of Takeaway Dinner from the coffee shop across the street. The first box had stewed brinjal, stir-fried lady’s fingers and deep-fried pork slices in dark soya sauce reduction. The last pack had stir-fried bitter gourds, a side of stewed fried egg tofu and black pepper pork chops over white rice.
this is something that i’ve been meaning to try for ages and kept putting off out of fear it was too different from my usual bowls of salad and vegan cheese on toast. i’m glad i broke free from my usual food habits though as this was legit delish and probably one of the easiest lunches ever.
miso aubergine = miso happy
ingredients:
- 1 aubergine
- olive oil
- salt
sauce:
- 1.5 tablespoon white miso
- 1.5 tablespoon tamari
- 1.5 tablespoon sugar
garnish:
- purple spring onion
1. preheat ur oven to 200*.
2. cut an aubergine in half - mine isn’t a perfect half because i was using this up but u get the gist. score the aubergine to make a criss cross pattern. place in a pan and drizzle with olive oil and salt.
3. bake the aubergine for 25 mins. whilst this is going down… in a small bowl combine ur sauce ingredients till smooth.
4. remove aubergine from oven, generously apply ur sauce and place under a hot grill for 5 minutes.
5. devour
disclaimer: aubergine = eggplant if ur not from the uk xx
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