The vegetable which is native to the Indian subcontinent and first appeared in England in the late 1500s, however the word “aubergine” is actually borrowed from the French. (The Germans adopted it too; the Brits aren’t the only ones with no imagination.) The U.S. term “eggplant” dates from the middle of the 18th century and is named after the white and yellow versions of the vegetable, which as whoever coined the word noted, resemble goose eggs.
We won’t be getting those alternative-coloured versions but in any case they make a pair in heaven with chickpeas. So why not try making a classic Moroccan aubergine and chickpea stew or for a twist add some tamarind also, or a Middle Eastern casserole. Or a curry would be perfect either with coconut milk (here with curry leaves and garam masala, or use Thai red curry paste for a different base), with a yoghurt base instead or a with a tomato base. Perfect for the current chilly conditions in err…June…
One of our favourite tried and tested recipes is baked stuffed aubergine, stuffed with quinoa and topped with za’atar. Use tiny dollops of cream cheese instead if you don’t have/like feta. And definitely check out Guardian’s Top 10 aubergine recipes with more curry, pasta pie, soup, risotto, moussaka and tagine suggestions.
And for local events definitely check out the Tower Hamlets Cemetery Park summer fair this Saturday between 12pm and 5pm.
For more ideas on how to eat the vegetables in this week’s box, try searching on our webpage for past blogs!
This Week’s Bounty
* Valour Potatoes, Perry Court
* White Onions, Egypt
* Carrots, Italy
* Lettuce, Kent
Cherry Tomatoes, Spain
Sorrel, Perry Court
Gala Apples, Kent (standard only)
Valencia Oranges, Spain (standard only)
Grapefruit, Spain (small only)
Items starred (*) above