It’s a funny thing about aubergines, most dids don’t like them, but suddenly when one becomes an adult, they’re considered quite tasty. Aubergine, also called eggplant, or brinjal belongs to the night shade family. The fruit is botanically classified as a berry, and contains numerous small, soft seeds. It originates in India, but by now can be found growing in most places around the world. It does need a long growing season of warmth, which means here, in northern Europe, we are just beginning in mid September to harvest those that we have been growing outdoors. I find eggplant to be very versatile and have nice recipes, as spreads or dips, in salads, and of course as main course recipes.

Serving Size: 4

Ingredients:

• 3/4 cup walnuts, chopped and toasted
• 1 eggplant
• oil for frying
• 1 cup plain soy yogurt
• 1 tablespoon walnut oil (optional)
• 1 jalapeno pepper, de-seeded and chopped
• 2 tablespoons fresh cilantro or coriander, chopped
• salt to taste
• 1/4 teaspoon cayenne pepper
• flour for dredging the eggplant slices
• breadcrumbs to coat the eggplant slices

Directions:

1. Toast the walnut pieces, either in the oven or in a dry frying pan.
2. Cut eggplant into 1/2 inch thick rings.
3. Lay each side of the eggplant slice in four, then in a mixture of flour and water, and then at last in breadcrumbs to coat the outside of the eggplant.
4. Heat oil in a heavy pan.
5. Fry the eggplant in the oil until each side is golden brown.
6. In a medium bowl, mix together soy yogurt, jalapeno, 1 tablespoon cilantro, and walnuts.
7. Season to taste with salt.
8. Place eggplant on a serving dish, and spoon dressing evenly over top.
9. Garnish with remaining cilantro and a few walnut pieces.