Aubergines (Eggplants)

Available in different varieties, the shiny deep-purple aubergine is the most widely grown and commonly used type in Indian cooking. Aubergines have a strong flavour and some have a slightly bitter taste. To prepare, simply cut in half lengthways and then slice into rounds or cut into cubes, as required. The cut flesh may be sprinkled with salt to extract the bitter juices, if you like, then rinsed and patted dry with kitchen paper before use. The spongy flesh absorbs other flavours really well, making them ideal for curries.