To find out more about this year’s photo challenge here on Travel Words, please read this post.
Aubergines / Eggplant / Brinjals are not to everyone’s taste, but to a non-meat eater they are often a substitute in many a meal. A ratatouille sauce – red onions, garlic, aubergines, courgettes, peppers and tomatoes, basil and thyme can be served with pasta, rice or just a hunk of crusty bread.
They come in all sorts of colours and shapes too. But despite the name I think this one is definitely purple!
Have You any Edible purples?
This is the last week for purple so get yours in before next Sunday when we move to a different colour.
TRAVEL WORDS 
I’d call it purple, though my confidence in purples has not been improved by May 2021! I did once try some curried aubergine that was pretty tasty but not enough to persuade me to order it. My purple edibles are here: https://susanrushton.net/2021/05/31/edible-plants/
Your purple edibles are wonderful, you write excellent posts, always interesting, informative and accompanied with fab photos.
One of my favourite vegetables, as long as it’s properly done. Undercooked can be unpleasant!
Agreed.
Brinjal is unknown in the United States, or at least unknown to me. I looked it up and found it comes from beringela, the Portuguese version of the word. You can see the similarity to French aubergine.
I agree; aubergines are so useful in a vegetarian diet. My boys love it as eggplant parmigiana, but my go-to dish is a quick stir-fry with lots of garlic and ginger, and a sauce made with miso, gochujang (Korean chilli sauce), rice wine/vinegar, soy sauce and a few extra chillies that cooks down to a lovely sticky glaze.
I like eggplant parmigiana too and I have a recipe for a stir fry that sounds similar to what you make. I must give it a try!
🙂