Aubergine

This deep purple vegetable in the nightshade family (like tomato or potato) is native to India, but now grown around the world. Also known as eggplant, this vegetable benefits from thorough cooking or soaking in salt to remove its initial bitterness. Salting the vegetable can also reduce the amount of oil that is absorbed during cooking. There are different varieties available, from Thai (small and round) to even larger white coloured ones. The flavours though are similar across all types.

Aubergines can be sliced thinly and layered for moussaka or roasted and blended to make baba ghanoush. They are also a great addition to any mixed vegetable dish, such as a ratatouille. Try aubergine stuffed with cheese and spinach or added into your cannelloni for some tasty vegetarian main course options.