Aubergine

Using Aubergine in Indian Cooking

There are many different varieties of this from the usual deep purple coloured one we are all used to through to the smaller white one (which actually looks like an egg), the huge round Spanish ones through to the miniature baby versions. They all tend to have a similar flavour and texture.

I really love aubergines and I think they are hugely under rated in western cooking. In Indian cuisine this is known to have warming properties so I tend to steer away from using garlic when I cook aubergine. The aubergine is great at taking on spices and masala flavours, they can be roasted and the flesh can be scooped out to make a variety of beautiful paté and dips too.