The Chinese were the first people to cultivate the aubergines in the fifth century, and then it was introduced into Spain, Italy and from there onto southern and eastern parts of Europe. The Aubergine goes under a variety of names including the eggplant, apple of love, garden egg, guinea squash and is a member of the nightshade family, thus related to potatoes, tomatoes and peppers. Many varieties, shapes, sizes and colours are cultivated and cooked all over the world in a multitude of different dishes.

Varieties

Purple or glossy black and purple with white stripes are the most popular varieties. The Ivory White is a small plump aubergine that looks like a large egg.

What to look for when buying Aubergines:

They should be heavy and firm to touch, with glossy unblemished skins. They should then keep well in the fridge for up to two weeks

When preparing Aubergines it is a good idea to salt the slices first in order to draw out some of the moisture and their bitterness; otherwise they absorb enormous amounts of oil during cooking. Slice the Aubergines, sprinkle with salt, leave them to drain for about an hour, then rinse well and gently squeeze out the moisture, pat dry.

Aubergines are very good for the circulatory system in helping to protect against cholesterol. They contain amounts of calcium, phosphorus, beta-carotene and folic acid, all of which help maintain a healthy balance of essential minerals.

Aubergines can be baked, fried, pickled, stewed, stuffed, and made into dips. Sliced and cooked in olive oil, they can be included in popular dishes such as moussaka, Italian stuffed aubergines or fried in batter

Serving Suggestions for Aubergine

• A Mediterranean Tower; slices of cooked aubergines, courgettes, and tomatoes layered alternately with cheese and served hot with an olive oil herb dressing and garlic bread.
• Poor mans Caviar; roasted aubergines cooked for 30mins then the pulp is scooped out mixed with spring onions lemon juice and olive oil, serve with garlic bread.