Ingredient
Aubergine
A sponge for fat, which is either the point or the problem depending on the dish. Modern varieties are not bitter, so the traditional salting step is now about collapsing the flesh so it absorbs less oil, not about drawing out bitterness.
- Sourcing
- Middle Eastern and South Asian grocers carry the small and slender varieties that suit stuffing and quick frying far better than the standard large globe.
- Varieties
- Globe, Graffiti, Japanese, Thai green, White
- Quality cues
- Glossy, taut skin and heavy for its size. A dull skin, or flesh that stays dented when you press it, means it is old and will be seedy.
- Substitutions
- Courgette, Portobello mushroom
- Storage
- Cool and dry rather than properly cold — below about 10°C the skin pits. A cool larder beats the fridge.
- Shelf life
- About 5 days
Nutrition
Per 100 g
- Calories
- 25 kcal
- Protein
- 1 g
- Fat
- 0.2 g
- Carbs
- 5.9 g
- Fibre
- 3 g
- Sugars
- 3.5 g
- Sodium
- 2 mg
From USDA FoodData Central (#169228). Raw, edible portion.