ALL aubergines? I used to hate aubergines until VERY recently, like a couple of years ago. LOVE them now.
Every aubergine I've ever come across. It's not so much the taste (although that's bad enough) as the texture.
YES to pickled everything including pickled EGG and AUBERGINE And mega YES to pickled onion vinegar with chips - it's the ONLY way really
In the Levant we have a dish of olive oil-cured aubergines, stuffed with red pepper and it's very garlic-y. It's easily in my top 10 foods EVER.
it very much acts like a sponge. in the summer I often serve it grilled topped with lots of chopped mint, chillies, almonds and honey and let it stand for a while to really soak up the flavours. in the winter either in a stew or curry or fried golden and soaked in soy, mirin and garlic I can't wait for Mr M to come back home so I have a reason to cook again
http://meinblogland.blogspot.com/2012/10/recipe-of-month-aloo-paratha-potato.html#.XE-A24HfWrV In the West, Indian breads are normally an accompaniment to a main course (as they generally should be) but on the Indian subcontinent, a particular variety; PARATHAS (or paranthas as Punjabis call them) are the star of the show and are largely just eaten with a bit of pickle and some yoghurt on the side...and if you're very lucky, a big dollop of salted butter! OMG...I am drooling as I type this. Aloo (potato) parathas are my favourite kind...though cauliflower comes a close second.
Oh and they're generally fried in ghee and are rather unhealthy if you eat every mouthful with butter as I do.
