Aubergines are a tricky vegetable – many people downright hate it, others low key tolerate it and then there are the ones (like moi), who absolutely love it. There are so many varieties to choose from! The tiny speckled ones. The long, elegant, deep purple ones. The large ones. The green ones. I’m a fan of the large “bharta” baingan variety, primarily because it’s easily available and so versatile. It works well in everything from sambar to crispy fried “begun bhaja” to baba ghanoush. I’m always looking to the internet for cooking inspiration and ideas, and new ways to cook…