Aubergine

The aubergine is a member of the deadly nightshade family, with tomatoes and peppers as cousins. They are deep purple in colour with glossy skin. Aubergines should be firm and heavy with a bright green calyx (green stalk at the top).

In America, an aubergine is known as an eggplant.

Preparation and Use

Aubergines should be handled gently and cut just before you need to use them to prevent discolouration. However, any discolouration will not impair the flavour.

Try cutting aubergines into round slices with the skin left on. Then brush with olive oil and grill or barbecue as a great accompaniment. You can also try stuffing them with meat for a really hearty dish.

They are an essential ingredient in Mediterranean and Indian cuisine.

Baby aubergines are used in Indian, Thai and Italian cooking. Wash the skins and cut in half to roast, or slice and fry in olive oil as they are or coated in batter first.

Aubergines can become bitter with age, place uncut, unwashed in the salad compartment of the fridge for up to four days.

Health and Nutrition

Although aubergines are not a great source of any single vitamin or mineral, they are low in calories and contain plenty of fibre. Fibre in the diet can help to prevent diseases of the gut, constipation and bowel cancer.

5 a Day - 1/3 of an aubergine is equivalent to one portion of 5 a day.

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