As the following list shows, I'm very fond of aubergine (or eggplant; I'm indiscriminate in the term I use). The first two recipes, I've made and blogged about before, but two were new, adapted from the Madhur Jaffrey Cookbook.
- Aubergine bharta —roasted and peeled eggplants cooked down into a pillowy, spiced mass
- Saag paneer —spinach curry, but made with haloumi cheese instead of paneer. The firm, salty haloumi worked really well here. Firm feta or tofu would also be an option.
- Aubergine curry—such a fast simple curry with great flavour coming from the combination of fennel seed and fenugreek seed.
- Cauliflower curry—another easy curry that does great things for somewhat bland cauliflower