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Aubergines
Appears in
Published 1986
Often called ‘poor man’s meat’ and, in one form, ‘poor man’s caviar’, the aubergine is one of the staple foods of the Middle East. It is extremely versatile.
There are different types of aubergine: small and round, large and round, long and thin, and small and thin. The colour varies from mauve with sparks of violet, to blue-black, and one variety is opaline white. All should be shiny and firm.
The type of aubergine often determines the dish that can be made with it. Pick the smaller ones, preferably the longer type, for stuffing. The larger ones can be sliced or cubed, and deep-fried, sautéed or stewed.
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