| Originally from India, these are now grown all over the world and particularly associated with Mediterranean cookery. |
| The skin is usually purplish-black but may be green/yellow or pale brown and shape varies from round to an elongated egg-shape. |
| As aubergines contain a large percentage of water it is best to sprinkle the insides or cut slices liberally with salt. This draws the excess water out and helps to remove any bitterness. |
| Rinse salt off after 30 minutes and pat dry before use. Both the flesh and the skin are edible in a cooked form but remove the inedible spiny stalk before cooking. |
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