About a month ago, the first aubergine flower appeared. I tickled it and waited for a purple fruit to follow.
The flower dropped off and so did the next. But then one didn’t. Instead the base grew fatter and harder and I became hopeful that this time would be different.
Indeed it is. This afternoon I came home to a bit of shiny purple sticking out of the base. So I might be in for an aubergine curry yet!
Aubergine coming out
What is your favourite aubergine dish?
© Helen Butt, September 2014
Aubergine is so elegant. Here in the US we call them eggplants, lol. I have been wondering what the difference is between courgettes ( sorry if the spelling is wrong) and marrows? I think that is what we call zucchini here.
Yes, I understand that ‘zucchini’ is ‘courgette’. I’ve not read any American ‘marrow’ recipes so didn’t know ‘zucchini’ meant this as well. Stands to reason though, considering marrows are just overgrown courgettes.
I like the word ‘aubergine’ more than ‘eggplant’ but am fascinated by how different terms have been adopted in different parts of the world.
I had to google what aubergine was. I know it as eggplant 🙂 I love persian eggplant stews although I have never attempted to make it myself.
I did think of putting ‘eggplant’ in the title as I thought ‘aubergine’ might cause some confusion!
Anyway, I’ve never heard of Persian eggplant stew – have an Iranian friend who I will ask 🙂
In South Africa, eggplants are also known as brinjal 😉
and marrows are simply overgrown courgettes / zucchini.
I usually make a Ratatouille – a french stew made with aubergines, courgettes, tomatoes and sweet peppers.
In South Africa, eggplants are also known as brinjal.
and in my view, marrows are simply overgrown zucchini / courgettes.
I usually make Ratatouille when I have aubergines (together with courgettes, tomatoes and sweet peppers).
Aubergines are also great simply grilled, or halved, seeds scooped out, and filled with a mix of feta (or goats) cheese and herbs, and then grilled. Or try a moussaka.
Strange how your comments have ended up in my spam folder but anyway glad that I have now found them. I love ratatouille 🙂
Lucky you! I have a bed bag full of healthy aubergine plants in the garden: they’ve flowered but there’s no sign of fruit. I might go and have another good look today and hope I see the same encouraging sight as you Silverbells!
I love escalivada – copied from a dish we had in Barcelona. Peppers, aubergine and onion are cut into rough, chunky strips and plonked in a roasting tray, mix with a couple of tins of anchovies in olive oil and cook for about 45 mins at 200. My timing and temp do change so don’t hold me to that!
The escalivada sounds great!
Hope you find an aubergine..
Reblogged this on Linda's wildlife garden and commented:
Awesome thank you for sharing have a blessed day
Same to you, Linda!