 |
| Give them another month, and both the Aubergine/Eggplant, and the Caysan Chilli will be heavily laden with fruit. I do not want to leave the eggplant much longer, as I do not want it to be 'woody' inside. It is an exciting looking plant. Quite prehistoric, it seems to me. The chilli is not for me. Definitely not for me. We have to wait, apparently, for them to turn red. I think Kirsten has in mind to make a sauce along the lines of a concoction that Darren buys by the vat-load from Woolies. It is called "Hickory Hollow Smoked Sauce: Chilli & Garlic". |
 |
2 comments:
I love feeling up the eggplants.
That thick smooth skin.
Mum and Dad always have one growing these days - they pick em little.
They have one of those light purply and white splodgy ones. Have you seen them? Very pretty.
Like this;
http://1.bp.blogspot.com/-okwLIGe79rI/Td48u7vCqrI/AAAAAAAAAd4/6Ili7Fqb3GM/s1600/eggplant1.jpg
Check this out!
Who knew there were so many different kinds?
http://www.bonappetit.com/wp-content/uploads/2008/05/maar_eggplants.jpg
Post a Comment