Aubergines

As well as the now familiar purple/black long, bulbous fruit (called eggplant in America), other specialist varieties are imported, mostly for the Asian market – from the tiny pea-aubergine used in Thai cookery to the small, spherical white aubergines used in the cuisines of China and India. All are part of the nightshade family. Ordinary aubergines are better from warmer climes such as Cyprus, the Canaries, Italy and Spain. Dutch and British-grown often lack distinction.