I took a walk in the garden this morning, and the vegetable patch had three purple aubergines waiting to be harvested. It is the beginning of the monsoons, so organically grown, rain washed, fresh produce is hard to resist, and this is what I ate for lunch! Ingredients 2-3 long aubergines, diced 1 inch ginger, peeled and chopped fine 1 ripe tomato, finely chopped 1 teaspoon cumin seeds 3-4 cloves 1 inch stick of cinnamon 1 bay leaf 1/2 teaspoon chilli powder salt 30ml olive oil 1 wedge of lemon 3-4 sprigs of parsley Method Toss the aubergine in half a teaspoon of salt and…more


When we were children, we regularly we served fresh pasta and pizza made from scratch at home, and our sauces and toppings often had vegetables like spinach and aubergine in it. We made a face too, just like anyone else – but travelling through Europe made me realise that a lot of pasta and pizza dishes use a variety of vegetables. This dish with aubergine and turnip has punch, bite and flavour. Ingredientspasta of your choice, cooked 1 tomato, diced fine 3-4 cloves garlic 30-50ml extra virgin olive oil 1/2 cup aubergine, diced 1/4 cup turnip, quartered and sliced 1/2 onion roughly chopped 1/4 cup…more


Aubergine is one of those vegetables that sounds delicious when you call it aubergine, but use a local name for it like baingan or vangi, and the reactions you would get would always involve a twisted expression. When cooked right, it is butter like and delicious, and works as beautifully in a spicy Indian meal as it does in a subtle flavour. This dish is fantastic, because its easy to make, can be served cold, and looks very pretty at a party! Ingredients2 large purple aubergines, sliced 3-4 cloves of garlic, crushed 1 cup dahi salt 1/2 cup dill MethodRub salt onto the sliced aubergine,…more


A visit to The Land the other day had me return with a bag full of farm fresh long aubergines. There is certainly a high in harvesting homegrown veggies, and I think there is almost a competition about who picks up the garden scissors and steps towards the veggie patch first! The aubergines begged to be roasted as soon as we were home, and since I had some organic dill in the fridge, this seemed a natural combination! Ingredients3-4 long aubergines, slit length ways (you could use any other variety and cut into slices) olive oil to drizzle salt chilli or pepper a few sprigs…more