Eat aubergines (eggplant)
Wednesday, June 02, 2010
The aubergine's subtle and distinctive combination of textures and flavours - smooth, fleshy, creamy, smoky - make it a versatile and beguiling component of many great dishes.
Aubergines are a good source of fibre and folic acid. The colour of the skin is a result of the presence of anthocyanins - compounds with antioxidant properties.
Choose aubergines that feel heavy with smooth, taut, unblemished skin and fresh-looking unwithered green stalks.
Aubergines are easily damaged; handle with care. They keep in the fridge for a few days.
In the past it was normal to salt aubergines to remove bitterness and moisture. Modern aubergines are rarely too bitter, but salting can help reduce the amount of oil aubergines absorb during cooking. Cut the aubergine into thick slices, salt well and stand in a colander for around half an hour to allow the juices to drain away. Rinse thoroughly and dry with a kitchen towel.
Roasting, griddling and frying (with a good batter to reduce the amount of oil absorbed) are all suitable cooking methods.
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