Photograph by Jack Monroe.

Photograph by Jack Monroe.


Aubergine season is upon us from now until early October, and these dark purple, glossy beauties lend themselves to all kinds of cooking – from low and slow curries to quickly battered and fried fritters, whipped up into a melintzasolata, or roasted for a spicy baba ghanoush.
Aubergines don’t have much of a distinctive flavour of their own – unless you roast them in the oven until the skin is charred and blackened, and then they’re a heavenly soft smoky sweetness perfect for dipping a pitta bread or two in. They pair well with fresh, bright flavours, strong cheeses, and herbs – like mint, coriander, parsley, goats cheese, and bright citrus flavours.
Over the next few days I’ll be sharing my favourite aubergine recipes with you – some old favourites from A Girl Called Jack, and some new discoveries from the aubs in my fridge and a bit of imagination…
Growing aubergines isn’t impossible in Britain, but get your seeds in now for your last chance at it, to harvest them in October. I’ve just popped mine in a pot of earth, and am eagerly awaiting the results….
In the meantime, check out some of my favourite aubergine recipes so far!
NOT MEATBALLS
KERALAN AUBERGINE CURRY
AUBERGINE & KIDNEY BEAN BURGERS
BABA GHANOUSH
 
Keep your eyes peeled for the rest – I’ll add them here as I go!
Jack Monroe. Twitter: @MsJackMonroe. Facebook: www.facebook.com/agirlcalledjack