This delicious vegetable (technically a fruit) is part of the nightshade family – known as Brinjal in South Africa, South Asia & Southeast Asia or Eggplant in America, Canada & Australia or Aubergine in most other countries.
Easily recognizable by its egg-shaped purple appearance (and milk white fleshy) – it is most widely known as a key ingredient in Moussaka or Ratatouille. But this ingredient is closely related to both the tomato & the potato… making it versatile with a rich depth of flavor once cooked. (It is often recommended to salt, rinse & drain the sliced fruit in order soften it & reduce the amount of fat it absorbs during cooking… but some cultivated varieties don’t need this)
Because of it’s full flavours – it is often used as a meat substitute… and that is why we are please to share with you these recipes from some of our bloggers.
Top 5 Aubergine/Brinjal/Eggplant Recipes (from bloggers)
Michelle from Very Hungry Explorer made a Black-eyed bean Moussaka which looks amazing.
While Céline of Cuisine Céline shared a pasta dish of Penne with Aubergines & chickpeas.
And Tine of Tine At Home (who has recently relocated to Ireland) creates a carb free meal of Zucchini noodles with Eggplant & oven roasted tomatoes.
Do you have an Aubergine (Brinjal or Eggplant) recipe that you wish to share with us? Just add the link to the comments section below!
Maxine is a South African experiencing her 7th year living in Brussels and still can’t speak French… married to HIM who speaks 5 languages (& thankfully with French being one of them!). Loving food in all its glory… reading about it, making it and eating it! She writes on the blog Why I Am Not Skinny. Follow her on Facebook, Twitter and Instagram.