When i was attending culinary school i needed externship hours and worked at an Indian restaurant. The chef owner had me prepping ingredients. A dish on menu called "Began Bharta" roasted whole eggplant pureed with tomatoes. The eggplants were skewered on long steel rods and put into tandor clay oven. When removed and cooled i removed charred skin and stem/core. Pushed it through a meat grinder. When i learned to make Italian eggplant lasagna or Greek Moussaka use large aubergines peel and slice into slabs on a mandolin. Layer eggplant slices in large colander with kosher salt to draw out the moisture. This reduces the eggplant from having a cotton ball texture when cooked and keeps sauce from watering down. After sliced eggplant has been salted it must be rinsed and thoroughly before layering. No need to add salt to dish. Noticed that the long thin Asian eggplants skin is not bitter compared to European aubergines so i dont need to peel.
I completely agree. I made it last night as part of a Greek bbq for my family. I always do, people love it, but I put Pul Biber, sumac and paprika on it at the end, and olive oil of course!
I think it’s great and important that we can have such little insights to the characters of the people in mental institutions. We shouldn’t judge about the things they might say, even when it seems to be weird and misplaced, talking about their plans what to do with huge aubergines, one-takes and seed to flesh ratio, we always should listen and give them their time to express themselves. They’re human after all.
I make baba using my weber grill. Grill till they deflate, then remove and cool a little bit and wrap them in plastic. When cool enoung to handle without gloves, cut the stem off and squeeze the pulp out like toothpaste into a bowl. Once in the bowl, add your garlic, olive oil, tahini, salt, pepper and fresh lemon juice. Puree with a stick blender. Serve with toasted pita crisps.
Sorry, but that was more seductive and ameliorating than Nigella Lawson… whether that was the intention or not is something only Marco can answer. It might just be that he had to keep his voice down! At any rate, his personality has improved SO much, I used to be so intimidated by him. Now I found myself envying his girlfriend slightly. lol.
This eggplant is now More appealing than ever and I literally pass them by at the grocery store every week… sorry Marco.. I feel So bad I buy baba already made… 😢
The best Baba Ganouj I had in my life was when I visited Lebanon for the first time nine years ago. Nobody knows how to make it like them. Marco Pierre’s explanation sounded close but the Lebanese don’t use walnuts on it, they use roasted pine nuts!
Only Marco can make preparing an aubergine sound threatening.
You know he's serious about aubergines when he drops an f bomb
i was about to say rhis
Marco you need your own youtube channel I would watch it.
He has one...
@bedford4383 you mean the one that has its last post dated 4 years ago?
marco : "i like my aubergines large very large"
person behind the camera ; " control the laugh control it" 🤣😂🤣😂🤣😂🤣
Here we go.
With a good ratio of seed to flesh! 🤣🤣
They should be plump and veiny.
🤣🤣🤣
FUCKING BIG.
Where I Iive, the native word we use for aubergines can be loosely translated to English as "little blue ones". Don't know why I'm sharing this.
My good god he's captivating as heck as in the man could read me the back of a pasta packet and I'd be entranced. Go chef white.
It really is your choice Marco
It really is
When i was attending culinary school i needed externship hours and worked at an Indian restaurant. The chef owner had me prepping ingredients. A dish on menu called "Began Bharta" roasted whole eggplant pureed with tomatoes. The eggplants were skewered on long steel rods and put into tandor clay oven. When removed and cooled i removed charred skin and stem/core. Pushed it through a meat grinder. When i learned to make Italian eggplant lasagna or Greek Moussaka use large aubergines peel and slice into slabs on a mandolin. Layer eggplant slices in large colander with kosher salt to draw out the moisture. This reduces the eggplant from having a cotton ball texture when cooked and keeps sauce from watering down. After sliced eggplant has been salted it must be rinsed and thoroughly before layering. No need to add salt to dish. Noticed that the long thin Asian eggplants skin is not bitter compared to European aubergines so i dont need to peel.
This guy is a genius. Love listening to his thoughts on cooking.
I completely agree. I made it last night as part of a Greek bbq for my family. I always do, people love it, but I put Pul Biber, sumac and paprika on it at the end, and olive oil of course!
So delighted to hear from the Legend again!
Christ, you know he's being serious when he doesn't apologise for swearing 😯
I think it’s great and important that we can have such little insights to the characters of the people in mental institutions.
We shouldn’t judge about the things they might say, even when it seems to be weird and misplaced, talking about their plans what to do with huge aubergines, one-takes and seed to flesh ratio, we always should listen and give them their time to express themselves. They’re human after all.
This guy is just awesome!
I like my aubergines quite large too
I make baba using my weber grill. Grill till they deflate, then remove and cool a little bit and wrap them in plastic. When cool enoung to handle without gloves, cut the stem off and squeeze the pulp out like toothpaste into a bowl. Once in the bowl, add your garlic, olive oil, tahini, salt, pepper and fresh lemon juice. Puree with a stick blender. Serve with toasted pita crisps.
It's 23:52 now. I think if I don't go make baba ganoush right now, Marco's gonna come round and do me in.
“Say your prayers. Or not. Do it your way”
I'm definitely trying and looking into that. Thank you Grand Master.
I just watched a man threaten me with an aubergine, it was my choice.
“Fucking big.”
Now I have to try making baba ganoush.
Marco you're the best. I find you so informative. Could you please make a video of you making your own version of yellow rice?
It takes a bit of time but it's worth it.....
Isn't that what good food is all about
Thankyou Marco
Existentially yours......
"Do it properly. Don't buy it."
Yes yes yes.
Thanks for teaching. Have an awesome day everyone :)
He did this in one take, it was his choice
Brilliant Thank You, Kia-Ora
This video has some serious meme potential...
He's a genius.
Sorry, but that was more seductive and ameliorating than Nigella Lawson… whether that was the intention or not is something only Marco can answer. It might just be that he had to keep his voice down! At any rate, his personality has improved SO much, I used to be so intimidated by him. Now I found myself envying his girlfriend slightly. lol.
That seems like one of the few instances of him swearing on camera.
Aubergine is one of very few foods that absolutely baffle me as to how/why people like it. I've only ever had it and it be absolutely detestable
Make it for us please…
Great fucking video
Ian McKellan in Extras vibes.
I love you, Marco. Your the BEST! Iwish I could meet you. Stand and watch you in the kitchen😊
class
This eggplant is now
More appealing than ever and I literally pass them by at the grocery store every week… sorry Marco.. I feel
So bad I buy baba already made… 😢
My total fave thing to eat ❤ but alas I will never eat a MPW standard baba ganoush outside of my dreams !
Nice!
First time I've heard MPW swear
"Fucking big!"
MPW: “I love a FUCKING BIG aubergine.”
Everyone who understands the irony: 😐
The best Baba Ganouj I had in my life was when I visited Lebanon for the first time nine years ago. Nobody knows how to make it like them. Marco Pierre’s explanation sounded close but the Lebanese don’t use walnuts on it, they use roasted pine nuts!
Good knowledge!!
Legend 😂🎉
Big aubergines energy. 🍆 👏🏽
Oh boy…
Your that great , ...you could turn that thing into a fucken carrot😅
I'm trying not to think dirty, but then again....that would be my choice 🥰
It was my choice to watch Marco prepare an Aubergine
Wait 'till the internet finds this...
This feels like a Sam Hyde skit
Food of the devil except when served rare with a pound of butter and a kilo of salt, my arse
Glasses 😎😅
Wtf 😂😂😂😂😂😂 😂
What am I going to do with it?
👁️🫦👁️
This guy is a genius. Love listening to his thoughts on cooking.
This guy is a genius. Love listening to his thoughts on cooking.