Aubergine in our A-Z - Cooking Index
Also known as eggplant, aubergines are usually purple but can also be white. They come in a variety of shapes and sizes, from long, thin stems to small round aubergines, the same size as a golf ball.
The flesh of an aubergine discolors (to a tan brown) rapidly on cutting.
Aubergines are unpleasant when raw but delicious when cooked. They often have bitter juices which need to be drawn out by salting them in advance (also known as degorging). Modern varieties of aubergine have been developed that do not need salting.
Aubergines are known as brinjal in Indian cooking.
Aubergines store for up to five days in a refrigerator.