Aubergine is an interesting and versatile vegetable. It’s nutritious and mixes well with a variety of other ingredients, readily absorbing flavours and aromas. Vegetarians like it for its hardy texture which lends itself to meat-substitute dishes. In China, as well as Thailand, the skin of the aubergine is eaten, but elsewhere some recipes call for it to be peeled away.
In Thailand several types of aubergine are to be found, ranging from a rather bitter pea-sized variety, usually us