Discussion in 'Lifestyle & Culture' started by Ag, Jan 26, 2019.
what is it called and where can I have it?
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.
I love a beijing style stewed aubergine. As well as aubergine pickle. Nom.
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.
aubergine is on my vegetable top three. the original sultry gem
It's not that I've never had aubergine, but I can't recall it's flavour. I expect to like it.
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
A sponge that has been left in a puddle. Of phlegm.
Aubergines are so VERSATILE
I love the aubergine emoji.
Thank you for your brave contribution to this thread.
Oh i adore aubergine. How have we not mentioned Baba ganoush yet?! Yum
I ADORE aubergines
No thanks. My mum makes the best ones EVA.
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.
Aubergine pickle doesn't have the texture of the vegetable...the pickling makes it much firmer.
Um I DID bitch
apologies, well it is worth me mentioning AGAIN