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eat aubergine

Although often associated with warmer, more exotic lands, the striking looking aubergine is widely cultivated in Britain. Its subtle and distinctive combination of textures and flavours - smooth, fleshy, creamy, smoky - make it a versatile and beguiling component of many great dishes.

HISTORY

The aubergine is thought to be of Indian origin and records show that it was being cultivated in China in the fifth century. From around the fifteenth century it became increasingly popular in Mediterranean Europe and has long been established in classic dishes such as moussaka (from Greece) and ratatouille (southern France). Influential cookery writer Elizabeth David played a significant role in bringing the aubergine to the attention of the British in the mid-twentieth century.

BIOLOGY

Aubergine (Solanum melongena) is botanically not a vegetable but a berry.

NUTRITION

Aubergines are a good source of fibre and folic acid. The colour of the skin is a result of the presence of anthocyanins - compounds with antioxidant properties.

TIPS

BUYING
Choose aubergines that feel heavy with smooth, taut, unblemished skin and fresh-looking unwithered green stalks.

STORING
Aubergines are easily damaged; handle with care. They keep in the fridge for a few days.

PREPARING
In the past it was normal to salt aubergines to remove bitterness and moisture. Modern aubergines are rarely too bitter, but salting can help reduce the amount of oil aubergines absorb during cooking. Cut the aubergine into thick slices, salt well and stand in a colander for around half an hour to allow the juices to drain away. Rinse thoroughly and dry with a kitchen towel.

Roasting, griddling and frying (with a good batter to reduce the amount of oil absorbed) are all suitable cooking methods.

OTHER STUFF

Aubergines are a key ingredient in Imam Bayildi, a dish popular throughout the Arab world. According to legend the dish's name, which translates as 'the imam fainted', arose after an imam passed out due to the deliciousness of the dish.

PICK OF THE RECIPES

in season:

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ONLINE

• Imam Bayildi

• Chargrilled Aubergine and Roasted Tomato Salad with Feta Cheese

• Aubergine Salad

IN PRINT

• Aubergine Fritters
  Tapas: Classic Small Dishes from Spain

• Tray-baked Lamb with Aubergines, Tomatoes, Olives, Garlic and Mint Oil
  Happy Days with the Naked Chef

• Stuffed Eggplants
  Falling Cloudberries