Aubergines

The aubergine is our favourite vegetable–it is so versatile. In Israel they use aubergines to bind meatballs for a light, moussy texture and we even make aubergine schnitzels.

I also find it’s one of those vegetables that are actually filling and satisfying. So we’re always trying out new ways to cook with aubergine, to introduce it to our customers.

A lot of people say they don’t like aubergines or that they get an unpleasant sensation on their tongue after eating them–some even say they’re allergic but we know that’s not true. It might have been bitter or acidic because the aubergine wasn’t salted properly or maybe it wasn’t ripe enough or was still raw–there’s nothing worse than half-cooked aubergine, it’s like eating a hard sponge!