Anna Jones’ aubergine recipes | The modern cook
Find new flavours to boost aubergine – with lime- and pistachio-coated wedges or in a curry tangy with tamarind
Aubergine doesn’t get much attention in my kitchen; my husband, John, doesn’t like it (though I think this is because he has eaten so many badly cooked aubergines – not by me, of course). But a couple of weeks ago, I found myself pining for aubergine like it was a long-lost friend. I cooked up some fat wedges until they were dark and golden on the outside, topped them with a lime and pistachio crumb, and ate a happy solo lunch with flatbreads and salted yoghurt. I also tried it paired with tamarind in this sweet-and-sour curry, spooned on to sticky jasmine rice. My aubergine craving was quelled and, of course, John licked his plate clean.