To Brits they're the exotic aubergine, to Americans and Australians the eggplant – most think it's a vegetable but it's actually a berry, and you'll find it in an array of global cuisines, for good reason.
A bit about aubergines
Native to India and Sri Lanka, aubergines have been cultivated around the world and come in many different varieties: in Europe and North America the most recognised is the large, oval-shaped pendulous type with deep purple skin; in Asia and India a wide range is available – expect to find round ones, long, slim ones – as well as miniature varieties – in white, yellow, green and shades of purple. Others are two-tone, some are striped.
It was once believed that aubergines, like tomatoes, potatoes and chilli peppers, were poisonous because they belong to the nightshade family; some people do have a bad reaction to eating these foods, but most suffer no ill effects.
Aubergines are actually botanically classed as a berry, not a vegetable; they contain many small, edible seeds, which have a slightly bitter taste. They thrive in the sun, so the best British crop appears in August.
Aubergine dishes are often associated with warmer climes; they feature heavily in Indian and North African cooking. The meaty, creamy flesh has proved so versatile that it appears in many other cuisines and it makes a great staple for vegetarian dishes. Famous aubergine dishes include ratatouille (France), moussaka (Greece), and baba ghanoush (Middle East).
Nutritional content and health benefits
Aubergines are a good source of fibre, folic acid and potassium. The skin contains anthocyanins, which are high in antioxidants, which can help the body fight off illness. Research also shows them to be effective in treating high levels of cholesterol. On the down side natural health practioners believe they can aggravate arthritis.
Choosing and cooking aubergines
Choose aubergines that feel weighty, with smooth, blemish-free skin and unwithered green stalks. They bruise easily so should be transported with care, and will keep in the fridge or a cool dark place for a few days.
Your mother probably taught you to salt aubergines before cooking to remove excess moisture and reduce their often-bitter taste; this isn't as necessary as it once was – modern aubergines are less bitter but salting can help to reduce the generous amount of oil aubergines absorb during the cooking process.
To salt, cut into thick slices, sprinkle liberally with good quality salt and stand in a colander for 30 minutes, then rinse thoroughly and pat dry with kitchen towel.
Aubergines are great barbecued, fried, griddled and roasted.
Aubergine facts
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Aubergines are known by Americans, Canadians, Australians and Kiwis as eggplants because some 18th century varieties that settlers cultivated were round and white, resembling birds' eggs.
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Aubergines contain more nicotine than any other foodstuff; however, you'd have to eat 20lbs in one sitting to have the same effect as one cigarette.
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Globally, more than 4 million acres are used to cultivate aubergines.