Aubergine

Discover easy tips & recipes for out-of-this-world aubergine

Cut & clean
Rinse aubergine. If it is young, the skin is edible. As it ages, the skin becomes bitter and may need peeling. Cut aubergine just before cooking, salt, and let it weep for 20 minutes to remove any bitter flavour.

Savoury sauce
Cut aubergine into cubes and bake in tomato sauce with onions, garlic, and fresh oregano.

Quick & easy recipe
Brown aubergine strips in olive oil over medium-high heat. Add a 1/2 cup (30 grams) finely chopped parsley, 1 clove of chopped garlic, and add balsamic vinegar and salt to taste.


Also indexed as: Baby Aubergine, Italian Aubergine, Japanese Aubergine, White Aubergine

Preparation, uses, and tips

If the aubergine is young, the skin is edible. As the aubergine ages, the skin becomes bitter and may require peeling. The flesh discolors rapidly, so cut aubergine just before cooking. Slice aubergine, salt it, and let it “weep” for 20 minutes to remove any bitter flavour. Cube it and bake in a tomato sauce with onions, garlic, and fresh oregano.

Buying and storing tips

Aubergine is available all year long, and is at its peak from August through September. Look for firm, heavy eggplants with smooth skin, avoiding those with soft spots or browning. Store them in a cool, dry place and use within a day or two of purchasing, or wrap in plastic and store in the refrigerator for up to four days.

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Varieties

Aubergine ranges in colour from deep, vibrant purple to pale, almost translucent white, and in length from 2 inches (about 5cm) to nearly a foot (about 30cm). Eggplants are typically about 8 to 10 inches (about 20 to 25cm) long and 4 inches (10cm) in diameter, with a glossy, dark purple skin. Other varieties include the smaller, narrower Japanese or Asian aubergine, in purple or striated shades, the Italian or baby aubergine, which looks like a miniature version of the common variety, and white eggplants the size and shape of eggs.

Baby

Baby aubergine is a longer, thinner shaped vegetable than the large variety. It has a shiny, purple-black skin with delicate and tender flesh. When purchasing, select baby aubergine that are firm to the touch with no wrinkles.

Japanese

Japanese eggplants are most commonly purple, but can range in colour from lavender to pink, green, and white as well. They are thin skinned with a delicate flavour and fewer of the bitter tasting seeds found in other aubergine varieties. Look for an aubergine that is relatively light for its size, firm, with dark-coloured, smooth, shiny skin.

White

Creamy white in colour, this aubergine has a tough skin with smooth flesh. It can be prepared in much the same way as the common variety. White aubergine has a mild flavour with little trace of bitterness. For freshness, choose a solid vegetable with glossy skin.

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Nutrition Highlights

Aubergine (raw), 1 cup (cubed) (82g)
Calories: 20
Protein: 1g
Carbohydrate: 5g
Total Fat: 0g
Fiber: 3g
*Good source of: Manganese (0.21mg)

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.

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