When I moved to Australia, we gave eggplant another shot, finding it a wonderful addition to tomato sauce on pasta. That remained our standard use for eggplant.
Last year I branched out into Eggplant Bharta, cooking the purple vegetable down in oil and curry paste until it was mushy-delicious.
We occasionally tried eggplant in other ways, but mainly stuck to our eggplant routines. But this year we have really discovered how wonderful eggplants can be.
Sprinkled with dukkah and baked, eggplant goes flavourful and melty, almost the texture of melted cheese. It is beautiful and low in fat, served here with garlic toast and 'balsamic roasted veggies' from the Urban Vegan cookbook.
It also makes a great addition to pie, combined here with seitan and gravy and wrapped up in flaky puff pastry.
We tried growing an eggplant once, and it went really well, got loads of flowers, but never set into fruit. Maybe we'll have to try again, because lately we are loving eggplant.