What is
Aubergine?

Aubergine, also known as eggplant, is a vegetable with a smooth, glossy skin that can range in color from deep purple to white or green. It has a creamy, spongy flesh and a unique slightly bitter taste when raw, which mellows and becomes rich when cooked. It is commonly used in Mediterranean, Middle Eastern, and Asian cuisine.

Origins & History

The aubergine is believed to have originated in India, where it has been cultivated for thousands of years. It spread to the Middle East and Mediterranean regions and is now cultivated worldwide. The name 'eggplant' comes from the plant's white, oval shape that resembles a goose egg, especially in earlier varieties.

Taste & Texture

The taste of aubergine is mildly bitter when raw but becomes rich and savory when cooked. It adopts the flavors of the ingredients it is cooked with, making it a versatile ingredient in many dishes.

Ingredients

Aubergine (Eggplant)

Aubergine is the primary ingredient, known for its purple skin and unique texture.

Olive Oil

A common cooking oil used to enhance the flavor and texture.

Garlic

Often used to add depth and aroma.

Tomato

Frequently paired with aubergine in dishes like ratatouille or moussaka.

Herbs (e.g., Basil, Oregano)

Used to season the dish, contributing fresh and aromatic flavors.

Cheese (e.g., Feta, Mozzarella)

Commonly added in baked dishes for creaminess and flavor.