Aubergine (Eggplant)

Aubergine (Eggplant) Enlarge

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.

Aubergine peel crisps

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Aubergine peel crisps

Aubergine caviar

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Aubergine caviar

Aubergine mousseline

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Aubergine mousseline

Aubergine puree

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Aubergine puree

Baingan Ka Raita

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