You should never eat aubergines raw but prepare them using one of these delicious recipes from our archives instead.
Aubergines belong to the nightshade family, and although technically a fruit, are commonly used as a vegetable. It has been cultivated in southeast Asia since ancient times and is frequently used in Mediterranean cuisine – think Moussaka and Melanzane Parmigiana.
Most commonly dark purple, the colour of aubergines can range from ivory to red, and they are sometimes striped. It is especially popular braised or grilled, with the latter cooking method giving it a smoky flavour that suits it particularly well. Aubergines are rich in antioxidants including nasunin (which reduces inflammation and helps protect against cancer and heart disease), low in fat and sugar.
Whether served as a dip, stuffed or in a casserole, aubergines (or eggplant as its known in America) are a delight in summer as well as winter and pair just well with Asian spices as those of the Mediterranean. Find out just how well with our favourite aubergine recipes below.
The Falstaff team wishes you lots of fun and success in the kitchen!
