Allotment Gardening Advice Help Chat
Growing => Grow Your Own => Topic started by: mumsflowerpot on October 21, 2007, 19:19
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I harvested the last couple, relatively small aubergines over the last few days and made a lovely aubergine and mozzerella bake with them.
Or so I thought, they were bitter and totally inedible! (and i'm never cooking with mozzarella cheese again as it takes ages to wash up!).
The aubergines were grown in the greenhouse, have I left the aubergines on the plant too long or is it just the time of year and they always go like that?
Anyone help?
Thanks
Chris
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If the previous ones were Ok ,you just left them too long, otherwise aubergine has a bitter principle, more present in some, than other varieties. Certain varieties and mature fruit needs standing in salt for a while, to get rid of it, before cooking.
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Aubergines go more bitter when they lose their natural shine. I've got a couple of small ones that never got to the shine stage, they've just gone purple/creamy stripey. I'll pick them, but taste them before I decide whether to use them or not.
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Thanks for that, I think i've left them on the plant too long as the earlier ones were ok, actually better than ok, they were the best tasting aubergines i've ever had; bias aside. (Moneymakers).
I took out the plants today, as although they have some flowers I guessed they would come to nothing now.
Chris.