The past 3 weeks have seen the Tarian Pantry team visit local farmers markets, and the vegetable that has taken our fancy are the ever so versatile Aubergines (or eggplants). Local and organic produce has a reputation of being the 'ugly kid on the block' however the aubergines we have come across, are quite the opposite. With thick shiny purple outers, it almost felt like we could buff the side and see our reflection in the perfect unmarked skin!
The team decided to make an aubergine salsa but with any dish, you need to have a starting point. With a small amount of oil in the fry pan, we cut the aubergine into 1cm rounds and fried each side for 3 minutes. Aubergine acts as a sponge, so be careful to only use minimal amounts of oil.
We then cut the aubergine into cubes and combined it in with our basic tomato sauce (chunky style) and there you have it, an aubergine pasta sauce or an aubergine salsa - yum.
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