Aubergine

The aubergine (also known as Eggplant) are generally imported from warmer countries like Spain. They have been tried on farms in the UK under plastic or glass but it only gives them a short season and using heat is not environmentally friendly so importing leaves a lower carbon footprint.

How to store Aubergine

Keep them in the fridge for up to 4-5 days. Once they go wrinkly and flabby they tend to go quite bitter.

Aubergine Nutrients

The Aubergine is great at supporting a healthy heart as it contains fiber, potassium, vitamin C and vitamin B6.It contains significant amounts of chlorogenic acid which has been shown to decrease LDL (low-density lipid) levels and also works as an anticarcinogenic agent meaning it may help in the prevention of cancer. It also contains nasunin which basically helps care for your brain cells.

How to prepare Aubergine

Wash and cut off the stem and the leafy cap. This not a vegetable to eat raw.

How to cook Aubergines

Fry

Dice the aubergine and put in a medium-heat heated pan with a little oil. Stir continuously until starting to colour which should take 8-10 minutes. Try adding garlic and chilli.

Grill

Thinly slice the aubergine and toss with some oil and salt. Lay on a grill pan and cooked under the grill for a few minutes each side. They also work great on the bbq.

Roast

Cut any way you like (peeled slices, diced, large chunks, skin on or taken off) and pop in a roasting pan with some oil and place in the oven at 200’C. Cook until tender and starting to caramelise. Toss a couple of times throughout baking.

Steam

Steam large chunks of aubergines for around 10 minutes until tender.

Char

Cut slits into the aubergine so it doesn’t explode. Place in the oven at the highest temperature until blackened and deflated. This can take up to 60 minutes. Let the aubergine cool once cooked and peel away the skin and stem. You can then mash to a pulp and use in sauces.