Aubergine — three different ways to cook them
Aubergines are an interesting vegetable (they are actually fruits, botanically speaking). They are certainly unique in their flavour, texture and appearance. Throughout my life I have fallen in and out of love with them. I am currently totally in love with them, which usually happens in the Summer. I don’t recall ever eating them in the winter even though, like everything else, they are available all year round. I really wouldn’t want it during the winter months. The different things that go with aubergine, in my mind, are so set in stone and all fall within the realm of Summer eating. Herbs such as basil and marjoram, light creamy cheeses like mozzarella or a smooth goats cheese and the flavours of garlic, lemon and chilli all bring aubergine to life on a plate. Aubergines are almost like sponges for soaking up flavours.
