The quickest and easiest way I love to prepare aubergine/eggplant is to slice and grill. It can also be oven baked and sautéed. An easy way to ensure that the aubergine/eggplant is not bitter you will need to salt, rinse, drain and dry prior to cooking. It is being hailed as a new 'superfood' and a great meat replacement. It is spongy in texture and absorbs fats and flavours, therefore it takes on complex and interesting flavours in some of my favourite cuisines like Mediterranean and Middle Eastern. After preparing and cooking the aubergine/eggplant it will keep in the frig in a sealed container for 3-4 days.
- High in dietary fibre
- Vitamin B1, B6 and potassium
- High in copper, magnesium and manganese
- Rich in antioxidants. Especially nasunin – this is what gives the purple colour on the skin
A few fun facts
- It is a fruit not a vegetable because it has seeds. It is normally known as purple in colour, but they are also red, green and black varieties.
- USA and Australian it is called Eggplant
- UK it is called Aubergine
- Italy is is called Melanzane
- South America it is called guinea squash
- Recorded in books as early as 544. Also discovered in India and Africa. In 1605 Brazil, American saw it first appear around 1806.
- New to Australia, I don't remember seeing it in shops until later 90's.
A few of my favourite dishes: Greek – moussaka, Italian – Caponata, Parmigiana di Melanzane and Ratatouille.
One of my favourite chef's Ottolenghi called aubergine 'poor man's meat'. I have two of his books Simple and Jerusalem and they both have loads of interesting delicious Middle Eastern recipes.