Aubergine (Eggplant)

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The most familiar sort of aubergine is the large purple variety, but there are also white, yellow, striped and round variants available. Aubergine is eaten as a vegetable. Aubergines for consumption have an elongated shape and white, spongy flesh. Thanks to its neutral flavour, the aubergine can easily be combined with many other ingredients.

Basic techniques: frying, barbecuing, deep-frying, gratinating, grilling, confiting, marinating, baking, stir-frying, smoking, roasting, stewing, stuffing.

Taste combinations: Jamón Ibérico, osso buco, lamb, red mullet, brill, feta, Greek yoghurt, parmesan, ricotta, pita bread, rosemary, lemon thyme, ginger, smoked sea salt.