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This page is intended to introduce you to a very versatile vegetable : the aubergine.
You can find out about the varieties of aubergine, how to select and buy them and finally different ways of cooking them.
The aubergine is also known in America as the eggplant. It is widely used as a vegetable throughout the Mediterranean and Asia.
It comes in many shapes and sizes. The most common one in English supermarkets is round and plump with a deep burgundy shiny skin.
However, aubergines can be quite small and their shape varies from thin and long to almost an oval shape. Their skin colour can range from white through lilacs and purples to the deep aubergine colour that we most commonly associate with the vegetable. The variegated versions can be streaked in two contrasting colours.
There is little difference in flavour between these varieties and the flesh should always be an untainted white.
TopWhen buying an aubergine its skin should look shiny and unblemished. The flesh should be firm to the touch. Avoid any vegetables with bruising or marks on the skin. In particular look around the stem to see any signs of discolouring or withering.
Take care when picking up an aubergine because its stem might be prickly. The prickles are harmless but they might give you a scratch or pierce your skin.
TopAubergines need to be cooked, they are not a very palatable vegitable in the raw state. They also do not lend themselves to begin boiled, which leaves them as a rather pallid soggy mess.
To fry an Aubergine it needs to be cut into fairly this slices, say no more then a quarter of an inch thick. Pour a little good quality oil (olive oil is best) into a heavy bottomed frying pan and put over a medium heat. Add the Aubergines when the oil is sizziling hot and fry on both sides untill tthe flesh is soft all the way thru.
Aubergines are ideal for grilling. They should be cut into rounds or slices lengthwise and brushed with a good quality oil to prevent them form drying out when grilled. Place under a hot grill. Turn the slices to brown on both side.
This method can also be used on a barbacue or griddle.
The most common way of cooking an Aubergine is probobly to add it as an ingrediant to a casserole. The Aubergine can be left in quite big chunks when cooked like this. Baby Aubergines can even be cooked whole, but they are usualy best if cut with several deep incisions first, to ensure that they are cooked all the way thru.
I hope this page has proven usefull to you, enjoy and remember an Aubergine is not just for St Ralph the liars day.
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� Steven Slater MMI