Aubergines

This dark purple coloured berry is actually a fruit due to it developing from flowers of a plant.

The American name ‘eggplant’ for this fruit originates from the original aubergines that were brought to North America because they looked like white eggs. The deep purple to pink skin colour is contrasted by the inner creamy white flesh of the aubergine.

An aubergine’s skin and flesh are edible and can be cooked in various ways and in a variety of delicacies. It will absorb the flavour of the other ingredients in dishes and therefore is extremely versatile. The firm, spongy texture of this fruit allows it to be fried, braised, or roasted, either diced or whole. When cooked, aubergine has a mild, creamy taste.

Press your finger lightly on the skin of the aubergine to test ripeness. If there’s a light imprint, it’s ripe but if the imprint is too deep, the aubergine is old and may taste bitter.

Aubergines are available all through the year.

DGM Growers are able to offer aubergines 52 weeks of the year using imported crops.

Satay aubergine skewers:

 

• 1 large aubergine
• 1.5 tbsp sesame oil
• 1.5 tbsp soy sauce
• 165ml coconut milk
• 3 tbsp peanut butter
• 1tsp clear honey
• 1 garlic clove, minced
• 1 lime
• 1 tsp chilli flakes
• Salt and pepper, as per taste
• Cocktail sticks

1. Preheat the oven to 180C/160C fan/Gas Mark 4.
2. Cut the aubergine into batons and place onto a baking tray.
3. Drizzle the sesame oil and soy sauce on the aubergine and mix. Roast for 20 minutes, until soft.
4. Meanwhile, heat the coconut milk, peanut butter, honey, garlic and chilli flakes in a saucepan and allow to cook until the coconut cream thickens.
5. Squeeze the lime and add the salt and pepper to season.
6. Put the aubergine batons on cocktail sticks and serve the satay sauce on the side for dipping.