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Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

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This vegetable is common throughout the Mediterranean region and used in an infinite number of recipes. In Italy, it is mainly eaten in the south and is grown in Campania, Puglia, Calabria, Sicily and Sardinia. Aubergines may be long and oval in shape or round like a huge egg. When fresh, they should be quite firm to the touch. They usually have rather tough skins, ranging in colour from dark purple to pale violet and even white (hence the American name eggplant). The pulp is white or slightly green, with a lot of little soft seeds. The aubergine has a slightly bitter taste, especially in the thinner varieties, so prior to cooking these are often sliced and sprinkled with salt, then left to rest while the bitter juices are drawn out.

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