How to make the most of past-their-best aubergines | Waste not | The Guardian

By Survivability News Editor On Aug 8, 2020 - 06:06 144

Slightly old and wrinkled aubergines are perfect for charring in this smoky, spicy mashed curry that’s great scooped up with naanIndia is a country that’s close to my heart, and I feel fortunate to have been able to spend more than a year of my life there, travelling, surfing, learning yoga, meditating and, most recently, fundraising for the charity Action Against Hunger. On that last trip, we cycled through Rajasthan, visiting AAH projects and learning how it tackles hunger on the ground with local solutions. Aubergine was a regular on the menu, and this wonderful purple fruit brought us much-needed sustenance on the road, served with other curried vegetables and roti.Today’s dish is one I learned on that trip. As in baba ganoush, the aubergine is cooked over hot coals, on an open flame or in a griddle pan until the skin is charred and the insides soft and smoky. Because the outside is essentially cremated, it’s a great way to use up ageing aubergine with wrinkly skin or bruising. Continue reading…

Slightly old and wrinkled aubergines are perfect for charring in this smoky, spicy mashed curry that’s great scooped up with naan

India is a country that’s close to my heart, and I feel fortunate to have been able to spend more than a year of my life there, travelling, surfing, learning yoga, meditating and, most recently, fundraising for the charity Action Against Hunger. On that last trip, we cycled through Rajasthan, visiting AAH projects and learning how it tackles hunger on the ground with local solutions. Aubergine was a regular on the menu, and this wonderful purple fruit brought us much-needed sustenance on the road, served with other curried vegetables and roti.

Today’s dish is one I learned on that trip. As in baba ganoush, the aubergine is cooked over hot coals, on an open flame or in a griddle pan until the skin is charred and the insides soft and smoky. Because the outside is essentially cremated, it’s a great way to use up ageing aubergine with wrinkly skin or bruising.