Aubergine a versatile vegetable
Aubergine are a staple ingredient in Indian cuisine. There are so many different varieties to choose from. They are brilliant for adding a smooth silky texture to a dish or adding bulk to a meal.
As a child I was shown how to select the best aubergine which ones are used for which curry. I feel lucky that my mum would demonstrated how to prepare and cook the versatile vegetable.
I have visited Spain, Italy, Greece and many other countries and aubergine is used in different ways. Accompanied with a sweet sauce or molasses. Delicious. There are black, white, purple, round, large and also slender varieties.
You can stuff, slice, fry, salt, pickle and bake them. Did I mention they are versatile.
To select the best aubergine, shiny glossy and unblemished is what you are looking for. When you prepare the aubergine, cut into the desired shape and place into cold water to stop them from going brown.
A question I am always asked during the cookery session do you salt them or not?
It depends on whether you want to soften them? Adding salt and set aside for 45 minutes to see them release water which is discarded.