/ 13 September 2013

Biltong heaven must be missing a brinjal

Biltong Heaven Must Be Missing A Brinjal

In fact, what's happening is in some ways better than a reunion, because brinjal doesn't remember how uncool I was in school. 

I took it for granted growing up–it was always a supporting act to other plants: a background vocalist for the leading sweet potato star, or an opening act garnishing the top of a baked dish. 

Even later on, when I came across its variety of names, such as aubergine and eggplant, I still didn't see this as testament to its global appeal. 

Then, a few weeks ago, I was browsing through the stalls at Cape Town's Neighbourgoods Market and spotted brinjal biltong.  

Made by "By Nature", it is natural and organic and tastes deliciously similar to meat biltong. To an unknowing eye, it could even quite easily pass for strips of lean kudu or ostrich. 

Though it's slightly more expensive at R40 for a 50g bag, the health and environmental considerations are worth the extra cash. 

Like its carnivorous counterpart, it's wonderful to include in other dishes. Sprinkle it on top of a salad for crunchy texture, garnish a soup for spicy flavour, chop it finer and stir it into hummus to make a tasty and unusual chip dip. 

On the back of this delectable discovery, my curiosity was sparked, and it didn't take very long to find another incredible incarnation–aubergine relish (R50 for 250ml from Oded's Kitchen). 

Mixing the vegetable with vinegar, onions, garlic, sesame seeds, paprika and chilli, the relish is ready to eat or be used in dishes that are yet to be cooked. So you could transform a plate of tapas by adding a dollop of the relish or brush it over steaks as a marinade before popping them on the braai. 

Even though we never had a fight per se, I'm thrilled to have reconciled with brinjal and even more excited that I can showcase its new embodiments to my mum and gran, who backed the brinjal way back when.