Fried aubergine with a chilli garlic sauce. The limes were on special at the vege shop, and I used the juice instead of vinegar. It worked pretty well; not quite the same texture as the dish I was trying to replicate, but tasted good.
Oh yum; my mouth is watering!!!! Do you grate fresh ginger, or use the preserved kind. I haven’t seen any really nice-looking melons (apart from watermelon) in the shops this season. Perhaps it’s a bit early for locally-grown, and the Aussie ones can be a bit tasteless.
I just use ground ginger. I do have fresh, but figure that might be a bit too strong. Maybe something to try with the next melon. Meanwhile the early rhubarb is in the shops… so stewed with orange juice and zest and more ginger!!
I’ll let you know when I find some good melon and try it. I tend to forget that I have dried ginger because fresh is so readily available here and I use it so much in cooking.
And as for rhubarb … I really should try and grow it as it tends to be hideously expensive to buy here. 🙂
Thanks Sarah. I love still-life paintings, and am fascinated by what can be put into the composition that’s a bit non-traditional. I did one ages ago of junk food (https://zimmerbitch.wordpress.com/2016/02/16/still-life-with-cheezels/), and keep looking for cool stuff that I could include in other still-life shoots. Now if only I can find the time!
Mine too! I was trying to replicate a dish I had in a Chinese restaurant recently. Basically eggplant fried with chilli and garlic, but the texture is really good. Mine was a passable imitation, and the lime was a nice addition (on special at the local vege shop). 🙂
Our local fruit and vege shop had a good deal on tiny eggplants, and I couldn’t resist. We normally only get full-sized ones, and the little ones are great for the dish I was making, which involves cutting them into strips, rather than rings. I’ve never frozen it, but that sounds like a good idea. 🙂
Zimmerbitch 
Something tasty about to happen here. 🙂
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Aubergines and limes on special at the fruit and veg shop, so stir-fried with chilli and garlic. 🙂
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Nice!
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Gives me smile.
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🙂
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What are you making? The lime is throwing me off!
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Stir fried aubergine. I used the lime juice instead of vinegar. 🙂
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I have these ingredients, but I wonder what you are about to prepare. Lime, ginger, chilli – something Thai?
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Fried aubergine with a chilli garlic sauce. The limes were on special at the vege shop, and I used the juice instead of vinegar. It worked pretty well; not quite the same texture as the dish I was trying to replicate, but tasted good.
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Currently my fave breakfast is melon with ginger and lime juice. The flavours work so well.
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Oh yum; my mouth is watering!!!! Do you grate fresh ginger, or use the preserved kind. I haven’t seen any really nice-looking melons (apart from watermelon) in the shops this season. Perhaps it’s a bit early for locally-grown, and the Aussie ones can be a bit tasteless.
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I just use ground ginger. I do have fresh, but figure that might be a bit too strong. Maybe something to try with the next melon. Meanwhile the early rhubarb is in the shops… so stewed with orange juice and zest and more ginger!!
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I’ll let you know when I find some good melon and try it. I tend to forget that I have dried ginger because fresh is so readily available here and I use it so much in cooking.
And as for rhubarb … I really should try and grow it as it tends to be hideously expensive to buy here. 🙂
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I do grow rhubarb but mine is much later and darker – this is forced so very pale pink and quite sweet.
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Ah!! I’ve wondered why the bought stupid seems so different to the rhubarb Mum grew. 😀
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Oh, I love how it looks like a classic, still-life painting.
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Thanks Sarah. I love still-life paintings, and am fascinated by what can be put into the composition that’s a bit non-traditional. I did one ages ago of junk food (https://zimmerbitch.wordpress.com/2016/02/16/still-life-with-cheezels/), and keep looking for cool stuff that I could include in other still-life shoots. Now if only I can find the time!
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Ah, finding the time – I could pretty much use an infinite amount of time to do all the things I want to do.
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Me too 😀
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Su, an inviting still life.
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Thanks Sally. It was definitely a case of the ingredients looking more artistic than the finished dish. 🙂
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Several of my favourite tastes there – mmmm.
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Mine too! I was trying to replicate a dish I had in a Chinese restaurant recently. Basically eggplant fried with chilli and garlic, but the texture is really good. Mine was a passable imitation, and the lime was a nice addition (on special at the local vege shop). 🙂
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You seem to have a lot of eggplant, is it from your garden, Su? I’ve fried it up with garlic and onions and frozen it. It freezes well.
Leslie
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Our local fruit and vege shop had a good deal on tiny eggplants, and I couldn’t resist. We normally only get full-sized ones, and the little ones are great for the dish I was making, which involves cutting them into strips, rather than rings. I’ve never frozen it, but that sounds like a good idea. 🙂
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It goes nicely with as a side dish in the winter.
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🙂
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It looks as if they are ready to fight 😛
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Yum.
janet
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🙂 Stir-fried aubergine with chili and garlic. it was pretty good, and an easy dish to make.
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Beautiful shot.
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Thanks Luanne 🙂
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Such a crisp photo.
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🙂 thanks Colline
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The picture alone speaks volumes of heaps of deliciousness! 😊 xxxxxx
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🙂 the ingredients are definitely prettier than the finished dish.
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I pretty much doubt that 😉
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🙂 that’s really kind. But the finished dish is a fairly monotone purplish. I think I need more red chilli next time. 🙂
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