| |
 AUBERGINE
This
attractive-looking dark, glossy purple vegetable
is often thought to be native to the Mediterranean
but in fact it was originally from Asia. Also
known as the eggplant, aubergines have a ‘meaty’
texture and a very subtle, but delicious earthy
flavour. Aubergines have the ability to absorb
other flavours and are often cooked with a selection
of aromatic spices and onions. They are a particularly
popular ingredient in Mediterranean and Middle
Eastern cookery. When buying, look for plump,
heavy aubergines with a shiny, unblemished skin.
How To Use Aubergine
Aubergines
are always eaten cooked. They can be diced or
sliced and included in a variety of hearty dishes
such moussaka, ratatouille, roasted vegetables,
curries and dips. Aubergines can also be stuffed
or sliced and grilled or served as fritters.
Flavours that combine particularly well with
aubergines include garlic, tomatoes, peppers,
cumin, coriander and cinnamon.
How To Prepare Aubergine
Wash
and top and tail, then slice, dice or split
horizontally if stuffing. Salting aubergines
isn't essential (in the past it was necessary
to remove any bitter juices, but modern varieties
are not usually bitter) but it can prevent them
absorbing too much oil in recipes where they
are fried. If you choose to salt them, place
the prepared aubergine in a colander, sprinkle
salt evenly over the cut surfaces and leave
for about 30 minutes. Rinse under cold running
water and pat dry with kitchen towel before
cooking.
How To Cook Aubergine
Aubergines
can be fried or baked. To fry aubergine slices,
coat them in flour, heat a little olive oil
in a frying pan and add the slices, cook stirring
often until browned and tender. To bake halved
aubergines, preheat the oven to 190°C, Gas
mark 5, top with a tomato sauce or slices of
tomato and mozzarella cheese and bake for 40
- 45 minutes or until tender.
How To Store Aubergine
Keep
refrigerated after purchase.
|
