Shillingford Organics knows a thing or two when it comes to aubergines. We talked to Bridget Rendall about these bulbous beauties.
“Eggplant, Brinjal or Aubergine, as they are referred to in Britain, are pear-shaped fruit from the large plant of the nightshade family, which is cooked and served as a vegetable. The most common variety has a smooth, shiny purple to black skin. However, there are several varieties including Striped and Green varieties which we have also grown at Shillingford Organics. Although we haven’t grown the white variety they are said to be sweeter than most.
The older the fruit gets the more bitter it can become. If this is the case, sprinkle with salt to extract the bitterness and wash before use. They tend to oxidize very quickly so remember to prepare them as you need them. The nightshade family also includes potatoes and tomatoes, so like these, aubergines can be cooked in many ways; roasted, fried, grilled or sautéed.”
Recipe Tip
“Try them sautéed then use as a pizza topping or in Greek moussaka, a great addition to ratatouille, or try perfecting your own recipe for an alternative to meat. One of my favourite ways to use them is in a vegan curry. Prick each aubergine all over, drizzle with a little olive oil, roast, scoop out the meaty content and mix with a couple of tins of tomatoes and juice, add a blend of spices and near the end of cooking time add a very good size bunch of spinach.”
www.shillingfordorganics.co.uk
Photo credit: www.lakeland.co.uk/recipes