– 2 aubergines
Aubergine is low in calories and fat, providing dietary fiber and important phytonutrients including nasunin, an anthocyanin with antioxidant properties concentrated in the skin.
About
Aubergine (Solanum melongena), also known as eggplant in North American usage, is a tropical perennial fruiting vegetable in the nightshade family, native to South Asia. The plant produces smooth-skinned berries that vary considerably in shape, size, and color depending on cultivar; the most common variety features deep purple skin with creamy, pale interior flesh studded with small edible seeds. The flesh has a mild, slightly bitter flavor with a spongy texture that readily absorbs surrounding flavors, making it highly versatile in the kitchen. Key cultivars include the Italian globe eggplant, the long slender Japanese varieties, the white "ghostbuster," and the striped Sicilian types.
Culinary Uses
Aubergine is a staple vegetable across Mediterranean, Middle Eastern, and Asian cuisines. It is commonly prepared by roasting, grilling, frying, stewing, or braising—methods that help develop its natural sweetness and achieve a creamy interior. Classic dishes include the French ratatouille, Italian eggplant parmesan, Turkish imam baildi, Lebanese baba ghanoush, Indian baingan bharta, and Chinese mapo eggplant. The vegetable's porous flesh makes it ideal for absorbing marinades and sauces. Salting the cut surface before cooking helps reduce moisture and bitterness, a technique called degorging.