[gypsy]

It is the first time that I have grown aubergine. I only have one aubergine about the size of a largish tennis ball, I want to savour it and enjoy every morsel. Any good recipes please.

[New shoot]

This is a nice one from Madhur Jaffrey and is perfect for small aubergines.  Needs something tangy to eat with it like chutney, salsa or a dipping sauce.

Keep the stem and green top parts of the aubergine on as these hold it all together.
Prick the skin lightly with a fork and roast the aubergine either over a gas burner on the hob, or under the grill, so the skin gets charred.
Peel the skin off, rinse and pat dry.
Flatten out the flesh into a fan shape and season with salt.
Beat an egg with a pinch of salt.
Heat oil in a frying pan, dip the aubergine into the egg, then fry for 4-5 mins on each side until reddish-brown and crisp on the outside. 
Drain on kitchen paper and eat immediately.

You get a lovely crisp outside and melting flesh inside 

[gypsy]

Sounds lovely thanks

[mumofstig]

Greek stuffed Aubergines
2 medium aubergines (cut in halves, lenghtwise)
2 large tomatoes tomatoes (chopped)
2 garlic cloves (chopped) or more to your taste
3 tbs olive oil
1 tbs dried oregano or basil
1 tbs tomato purée
salt & black pepper
Enough grated cheese to cover (something like cheddar that melts is best)

1. Preheat the oven to 200°C
2  Scoop out aubergine flesh leaving a thin layer around the skin.
3  Chop the flesh and fry together with chopped tomatoes, garlic, oregano and 2 tbs of olive oil, fry until soft.
4  Add tomato purée, season to taste with salt and  pepper, mix well, loosen a little with a dah of water if to s
5  Brush aubergine skins inside and outside with 1 tbs of olive oil and place in the oven for about 15 minutes.
6  Then re-fill aubergines with tomato mixture, top with cheese and place back in the oven only until cheese has melted and browned.

This is nice  with crusty bread