Aubergine, egg plant, brinjal… so many names for this delicious tasting fruit. And yes, it is apparently a fruit, not a vegetable! After a lovely day trip to Babylonstoren, my foodie friend and I returned with an arm full of beautiful aubergine varieties. We decided to get creative in the kitchen and experiment with different ways to prepare them. Thinly sliced, roasted and then rolled up with a basil leaf and filling was definitely my favourite. We also tried cutting small grooves into thicker aubergine wedges and inserted thyme into these. This added a subtle flavour but needed to be cooked for much longer. Aubergines are definitely one of my favourite foods so no matter how they’re prepared, I’m easy to please. Do you have any tasty aubergine dishes?
All photography: Lana Kenney ©