What is the point of Aubergine?
 

Does anyone like it? If so why and how?:confused:

Was it invented by the Greeks because they were envious of lasagne and couldn't work out how to make pasta - so invented moussaka by substituting pasta with aubergine?

Let's be honest - aubergine is completely pointless.:)

Here's a crazy fact: The U.S. State of New Jersey grows 1/3 of the world's aubergines. Seriously.

I love eggplant. I bake it with oregano and basil. I cook it until it is a bit dry and then eat it.

Why not just eat the oregano and basil?:confused:

Just confirms my prejeudices doesn't it!

Uhm, so you don't like eggplant, is what you're saying?

I would suspect that most Italians would disagree, and where it comes to food, I will take their opinion over anybody's with "UK" in their name. Just sayin'. :p

BTW, I make an awesome Melanzane alla Parmiggiana. Ridiculously good. So I am biased.

It is my favorite vegetable.

Once the local farms start picking it in August, we have it several times a week.

Aubergines are lovely.

They're also very light, but with a tight skin. I like to imagine you could replace the air in them with hydrogen, to form a levitating, explosive vegetable, but I probably have too much time on my hands.

Only proviso is that it has to be eaten just as soon as it's cooked, with a degree of urgency slightly greater than other veg...

I hadn't thought of that. You must have got that from one of those terrorist on-line sites we are told to fear so much! :D

I'm going to have to try that out now :D

Ssssh. Next thing we know the TSA will ban roundish tight-skinned fruits.

My husband loves eggplant. I don't. Therefore, he orders it in restaurants and I don't. It is a beautiful vegetable to look at or photograph. I see the beauty of the form; not the taste.

Aubergines are my favorite vegetable. Tonight I ate a whole one for dinner. I sliced it and put it in layers with tomatoes and grated cheese (sometimes I use slices) and microwaved it for 12 minutes.

I love them.

When prepared in the middle-eastern style - smoked and then into a salad of sorts - they are phenomenal. Ditto for sliced and grilled then drizzled with some olive oil. Or any of dozens of other preparations.

One of the great delicacies when properly prepared. For years I didn't have any properly prepared and thought much like uk1, then I finally came across eggplant/aubergine done right. Heavenly!!!! Better than almost any other food. Actually several different styles of cooking works, but one of the simplest is to barbecue it, charring the surface completely and letting it collapse into a creamy mush. Bitter, soft, crispy, sweet -- all the basic food groups, in one simple dish that cooks itself.

Love em. Babaganoush is my favourite mezze dip and aubergine makes a fantastic curry too.