No I didn't get aubergines in my veg bag. We we went to the Food Festival at Elm Farm a couple of weeks ago and went to a salting and smoking workshop. One of the things they showed us how to make was putting an aubergine directly on your barbecue or gas hob leaving it until the skin is completely charred and then using the flesh to make baba ganoush. It was delicious and we decided we couldn't wait for aubergines to come into season. My justification for blogging about it here is that the cherry tomatoes and courgettes we barbecued with it did come from the veg bag.
Baba ganoush is one of those dishes that there are lots of different variations of. The one we were shown and tried to recreate was simply mashed aubergine with garlic, olive oil, salt and pepper and Greek yoghurt. Ours was a too garlicky for my taste, the recipe was one clove of garlic per aubergine but our aubergines were a bit small and our garlic cloves big!
One useful tip was when the aubergine is cooked put it in a plastic bag for a few minutes and it makes it easier to get the skin off.
I'm off to France for a couple of weeks enjoying lots of lovely fresh local French food. This is a difficult time for farmers supplying veg bags as people go on ho lidayand there is always the risk they might not re-start their order when they get back. I definitely will!
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