A dream in crimson and incredibly versatile – the aubergine
The purple-white aubergine adds a striking element to any dish. Thanks to its mild flavour, it is easily integrated into almost any meal but without adding too many calories.
Aubergines, also known as eggplant in the USA, are fruiting vegetables and part of the solanum family. Due to their striking deep purple colour, aubergines stand out in the vegetable department. Their high water content means that aubergines are very low calorie – 100g of aubergine contains approximately 25 calories. Additionally, they contain high amounts of vitamin B1 and B2, folic acid and fibre. As most of the nutrients are contained in the skin, it is important to consume not only the flesh, but the whole aubergine.
Class |
solanum |
Calories |
25 kcal per 100 g |
Nutrients |
6 g carbohydrates, 3.5 g sugar, 3 g fibre, 0.2 g fat, 1 g protein per 100 g |
Season |
available year-round |
Storage |
store separately from other fruit and vegetables in the cellar or in the pantry |
Shelf life |
4 to 5 days |
The aubergine originates from India and China, where it has been cultivated and consumed for more than 4,000 years. Arabic traders brought the aubergine to Europe in the 13th century. While we are unsure of the exact route of the aubergine through Europe, it’s likely to have first arrived in Italy, where it has been grown since approximately 1550.
Aubergines prefer warm climates, which is why in Europe they are primarily cultivated in Italy and Spain. Swiss Aubergine is largely from the canton of Ticino and the region surrounding Lake Geneva. Outside of Europe, most aubergine is grown in China, Turkey, Egypt or Indonesia.
If you think the purple aubergine is the only aubergine, you are wrong. Although this type is most widely distributed in Europe, especially in Asia aubergines are available in a multitude of stunning colours: yellow, pink, green, white and even in purple with white marbling. The shape too can differ: Thai aubergines, for example, are small and round, but the Chinese aubergine is long and thin.
Aubergines are popular in kitchens the world over, mainly because they are so versatile. Although they have a slightly bitter taste, the bitter compounds are easily removed. Simply cut the aubergine lengthways or into discs, then sprinkle some salt over them and leave them to rest for half an hour. Not only does this method remove the bitter compounds, but also dehydrates the aubergine, meaning it will better absorb any spices or sauces. Before cooking, make sure to remove the excess salt.
With or without removing the bitter compounds, there are many ways to cook aubergines and it can be used in almost any type of dish. However, it should never be consumed raw, as raw aubergine contains too much solanine, a toxin which can cause nausea and stomach cramps. Aubergine can be steamed, grilled, fried or deep-fried. It is particularly delicious with melted cheese, breaded as a schnitzel replacement, with tomato sauce, or simply sprinkled with a little olive oil and lemon and roasted in the oven.
In the Middle East aubergine is often served as a puree or paste, in India they are filled with other types of vegetables and the Japanese serve it marinated in soy sauce. In France, aubergines are one of the star ingredients in the world famous ratatouille.
RELATED TAGS
MyFooby Login
You must log in to your MyFooby account to save recipes. Still no account? Register now!
Log in with Supercard IDNo Supercard ID yet?
The Supercard ID is the unique login for all of Coop’s digital services.
Register for Supercard IDChoose a cookbook
Like this recipe?
ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.
L'article te plait ?
ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.
Do you want to remove this recipe?
Do you want to delete the recipe permanently and remove it from all cookbooks?
Supprimer l'article complètement ?
Do you really want to delete this article from your cookbook?
Successfully saved!
Saving failed!
Please log in!
Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.
The recipe has been saved in your shopping list under myFOOBY.
Unfortunately, the shopping list was not saved.
Like this recipe?
Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.
Choose a cookbook:
L'article te plait ?
ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.
Supprimer l'article complètement ?
Do you really want to delete this article from your cookbook?
Remove recipe?
Do you really want to remove this recipe from the cookbook?
Delete the entire recipe?
Do you really want to delete this recipe from your cookbook?
Successfully saved!
Like this recipe?
Log in with your Supercard ID to have access to a cookbook with your favourite recipes from all your devices.
L'article te plait ?
ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.
