Homegrown aubergine (eggplant)

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Freshly picked aubergines (eggplant). Image by Kathryn Hawkins

I have been working away from home for a few days so that means no cooking or enjoying homegrown goodies from the garden. Whilst I was happy not to cook for a while, I did miss my garden. No matter, what a fabulous treat awaited me when I got back: 3 ripe aubergine.

I only planted one wee seedling back in June, so these 3 fruits are a somewhat mammouth production for one plant. And, even better, there are a couple more fruits to come.

Growing aubergine (eggplant) fruit
Homegrown aubergine (eggplant) fruit.

The plant itself is a beauty with glossy black stems and bright green, soft, downy leaves. The delightful purple flowers of “scrunched up tissue paper” petals, appeared back in August, followed by the first tiny, fairy-sized fruit a couple of weeks later. The plant has thrived unprotected in my unheated greenhouse all summer.

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Aubergine (eggplant) flower. Image by Kathryn Hawkins

Aubergine is one of my favourite vegetables. I love the melting texture of the flesh once it is cooked, and the mild, nutty flavour. I don’t do anything special, no pre-salting or soaking, just trim, slice and griddle. Most usually I chop them up with onions, peppers and courgettes, scatter them with oil, fresh herbs and salt and pepper, and then roast them to serve hot as an accompaniment to serve with meat or fish, or leave them to cool and serve cold with fresh tomatoes and balsamic vinegar. Mmmm……

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Tray baked vegetables. Image by Kathryn Hawkins
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