Known as ‘eggplant’ in America and Australia, aubergines have a deep purple, glossy skin and grow similarly to tomatoes, hanging from the vines of a plant. They are full of goodness and are very popular in European and Asian cooking. As well as purple, aubergines are available in a variety of colours including lavender, jade green, yellow and orange, and are perfect for salads, stews, vegetarian dishes and much more!
Did you know, aubergines are…
- Full of natural antioxidants, which help to lower cholesterol
- A great source of vitamins B & C
- Rich in potassium, magnesium and fibre
- Part of the same family as potatoes and tomatoes.
So, what can you do with an aubergine?
Aubergines should be cut just before cooking. They can be used in many dishes and can replace traditional carbs, such as bread and pasta, and can be oven cooked, heated on the hob or fried.
Here are a few ideas of what you could use aubergines for:
- Sliced or diced in a lasagne
- Instead of meat in a curry
- Stuffed aubergines
See ‘Aubergine recipes’ for a selection of easy, healthy ideas!