The aubergine, also known as eggplant, brinjal or baigan, is known for its glossy, deep purple skin and spongy, absorbent flesh.
Fun facts:
Aubergines are technically a berry, a type of fruit.
While the deep purple, glossy variety is most common in Europe and the Mediterranean, aubergines come in various colors, shapes, and sizes, including white, yellow, and striped varieties.
Despite being a fruit, aubergines are widely used as a vegetable in various cuisines, particularly in Mediterranean and Asian dishes.
Flavor and Texture: Aubergines have a mild, slightly smoky flavor. Their flesh is spongy when raw but becomes soft and tender when cooked.
Nutritional Value: Aubergines are a good source of fiber, potassium, and antioxidants, as well as polyphenols, which may help lower blood sugar according to ckbk.
Cooking Tips: Aubergines benefit from salting before cooking to draw out moisture and reduce bitterness according to BBC Good Food.
They are native to South-East Asia and are grown worldwide.
