to wholeheartedly love and adore slices of aubergine charred/fried in a small amount of olive oil on a griddle pan?

[bibbitybobbityyhat]

Or is that painfully middle class of me?

No one else in my family likes this, so I have to do it specially for me and me alone. Bit of a pita.

Complete and utter first world problem.

Ah, aubergine. Manna from heaven.

I like it as the main vegetable in a Thai green curry.

Also grilled then cooked with chilli, tomato, ginger, coriander, garlic, large punch sugar and salt.

My dc's love it too.

This is the Chinese aubergine recipe I love, for anyone who wants to try it:

www.thecaterer.com/articles/332921/fish-fragrant-aubergines-by-fuschia-dunlop

You can substitute the Chinese vinegar for balsamic, and potato flour for cornflour. However you do really need the chilli bean paste, but it's worth a trip to your local Chinese supermarket!

To the poster who asked - no it doesn't have fish sauce in. It's called fish fragrant aubergine because the flavours of the sauce are similar to those traditionally used with fish.

Vom. Aubergines are the devil's testicles.

Mmmmm........delicious! My favourite vegetable by far. I would make it every night if it weren't such a PITA.

CallMe

I'm going to get some aubergines today for dinner tonight, I'm done salivating through this thread!

I do prefer an aubergine with the skin completely charred (I just sit it on a gas ring) and collapsed inside. I do this and scrape out the charred delishessness stir into fried onions add curry paste and a tin of tomatoes, mmm lovely curry with a burnt flavour.

My mum makes it from a recipe she was taught when she was a Nanny in Athens

I won't stop you posting that recipe, Alasalas

This might be a complete load of rubbish or actually true, I remember reading (before internet) that aubergine is the only fruit naturally containing nicotine.

Aubergines and tobacco are all part of the nightshade family. And Wikipedia tells me 'Botanically classified as a berry, the fruit contains numerous small, soft seeds which, though edible, taste bitter because, the plant being related to tobacco, they contain nicotinoid alkaloids.'.

Try aubergine cooked in T he Lake Palace Pickling style a la Madhur Jaffrey. Heaven.
www.ivu.org/recipes/indian-salads/eggplant.html