Aubergine

Aubergine is a versatile vegetable with a gentle, slightly earthy flavour and a spongy texture that soaks up seasonings beautifully. Beyond the classic deep-purple type, there are many attractive varieties in different shapes and colours.

Latin name: Solanum melongena
Origin: Myanmar (Southeast Asia)

Description

Aubergine originally comes from Myanmar and has been used in Asian cuisines for thousands of years. From the 15th century onwards, the plant spread further across Europe from Spanish Andalusia.

The best-known type is the deep-purple aubergine found in almost every supermarket in the Netherlands and Belgium. However, there are many varieties: large or small, round or elongated, smooth or ridged, and in colours such as white, pale purple, striped and green.

In the kitchen

Aubergine is delicious in curries, bakes, stews, grilled vegetable dishes and dips. Its mild base pairs well with tomato, garlic, lemon, yoghurt, tahini, cumin, smoked paprika and fresh herbs.

For a milder taste and a firmer bite, sprinkle sliced or diced aubergine with salt and leave for 30 minutes. Pat dry with kitchen paper, then cook as usual.

Storage & preparation

When buying, look for an aubergine with a glossy skin. If you gently squeeze it, the flesh should spring back.

Store aubergine in a cool place, ideally out of the fridge. At low temperatures the texture can deteriorate more quickly. Cook aubergine by grilling, frying, roasting or stewing until soft and creamy.

In the Netherlands and Belgium, aubergine can be grown, but typically only under glass: the plant needs plenty of warmth.