| FRUIT VEGETABLES (5 of 11) |
Hospitality
and Catering |
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Originally from India, these are now grown all over the world and particularly associated with Mediterranean cookery.
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| The skin is usually purplish-black but may be green/yellow or pale brown and shape varies from round to an elongated egg-shape. |
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* Aubergine Frit - fried aubergine |
| * Aubergine Farcie - stuffed aubergine |
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All aubergines should be cut sprinkled with salt and left to sweat for 30 minutes to remove any bitterness. Wash and dry and bake with tomatoes or slice into fritters. |
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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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