Aubergine is a vegetable that has conquered the world. The supply of traditional deep purple aubergines is now complemented by beautiful variants and colours.
Description The aubergine originates from Myanmar and has been used in Asian cuisines for thousands of years. From the 15th century onwards, the plant spread increasingly across Europe from Andalusia.
The most well-known variety is of course the beautiful deep purple aubergine, available in every supermarket in the Netherlands and Belgium. However, there are many different types of aubergine — large, small, round, ribbed, and in all sorts of colours such as white, light purple, striped and green.
Aubergines can be grown in the Netherlands and Belgium, but only in greenhouses. They need a lot of warmth.
Buying and storing When buying aubergines, simply look for a smooth and shiny skin. When you gently squeeze the aubergine, it should bounce back. Aubergines do not need to be stored in the fridge.
In the kitchen Sprinkle the sliced aubergine with salt and let it rest for 30 minutes. The aubergine will start to sweat — pat it dry before cooking. This helps to reduce some of its bitterness.
Surprising aubergine recipes full of flavour
Imam Bayıldı
Turkish Stuffed Eggplant. Imam Bayıldı literally means “the imam fainted”
