The key to a good diet is variety – of taste, flavour, texture, cooking method and colour. All dark food contains anthocyanins: research indicates these are anti-ageing, anti-inflammatory, good for eyesight and the immune system. Purple food, from lilac potatoes and broccoli to claret-hued carrots (their original colour), Brussels sprouts, blueberries, grapes and red cabbage, is part of this healthy range. My favourite purple food is aubergine or, as the yanks call it, eggplant, as early versions were small, cream coloured and egg-shaped.
Another method I use to cook aubergine is to slice it thinly on a mandoline, then lay the strips on a baking pan with a thin layer of olive oil. Season and roast/bake on a high heat (200c) for 5 or 6 minutes. This produces ‘aubergine crackling’: soft tongues of mousse with crunchy salty violet rind.
Aubergine fries (berenjenas a la cordobesa)
Georgian rolls (Nigvziani Badrijani)
This is good as a starter or canapés, or as part of a meze. Take time to slice the aubergines; it’s easiest if you have an adjustable mandolin.
2 red peppers
2 large aubergines, sliced lengthways, 1/2 cm wide.
Wow, aubergine fries with honey sounds like a real treat – looking forward to giving that one a try. Some great recipes for a hardy little vegetable and some classic out of the box thinking to boot! Great post.
I don't know why but your blog always brings back good Ramadan memories for me. Sister #2 used to slice the regular aubergines into discs, dip them into pakora batter and deep fry them. I could eat a whole pile in one sitting.
Like the soind of aubergine fries. Will try your recipe.
Love your recipes and your vegan book
Thanks for sharing, some lovely ones to try!
I like to use corn tortillas and make veggie burritos. You can make med veg burritos using aubergine, courgettes, and peppers