Aubergine

Last night, I successfully cooked aubergine for the first time. I had one previous encounter in my own kitchen with this interesting vegetable, but it ended very badly.

My mother, as far as I can remember, also had a number of interesting entanglements with the purple eggplant when I was growing up.

But last night I conquered the brinjal. I sliced it up and fried it with mushrooms, chilli, ginger and garlic and served it with some pasta. And it was glorious.