Sorry American friends, but ‘eggplant’ has always seemed to me an unimaginative name for this beautiful vegetable. Yes, it’s egg shaped – but a huge egg! Beyond that there is no comparison. The glossy skin couldn’t be further removed from the brittle shell of an egg. So aubergine I shall persist in calling it.
According to Wikipedia the aubergine is actually a berry rather than a vegetable, is a member of the nightshade family, and rather wonderfully grows wild in India.
This specimen was a rather special looking one, with a white background and a slightly striped pattern in a lighter colour than the usual deep purple. The taste was the same, though.
During lockdown, when recipe planning has to be a bit more organised, we’ve found ourselves enjoying aubergines most weeks. It’s a comforting vegetable. A big pot of ratatouille can be varied over several days with rice, pasta (if you’re lucky), couscous or bread, and eaten hot or cold. It’s particularly delicious if you roast the vegetables first.
