Aubergines are recognisable by their gourd shape and rich deep purple skin. A versatile fruit the aubergine can be cooked in a variety of ways but is most commonly found in Mediterranean dishes like Moussaka and Ratatouille. The flesh of the aubergine in naturally quite bitter however this bitterness can be removed through rinsing the flesh of the aubergine with salt in a process called de-gorging. This then allows the aubergine to develop a more sweet flavour. The aubergine is another fruit which lends itself well to being stuffed. Hollowed out and stuffed with spiced lamb then baked makes the aubergine into a delicious summer meal.

Group Veg / Seeded Veg
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