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Aubergine

Dark, glossy purple vegetable often thought to be native to the Mediterranean but in fact it was originally from Asia. Also known as the eggplant, aubergines have a ‘meaty’ texture and a very subtle, but delicious earthy flavour.

Aubergines have the ability to absorb other flavours and are often cooked with a selection of aromatic spices and onions. They are a particularly popular ingredient in Mediterranean and Middle Eastern cookery. They are always eaten cooked and can be diced or sliced and included in a variety of hearty dishes such moussaka, ratatouille, roasted vegetables, curries and dips. Aubergines can also be stuffed or sliced and grilled or served as fritters.

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Each £0.90

 

Aubergine Facts

Eggplant is very low in calories and fats but rich in soluble fibre content. 100 g provides just 24 calories but contributes about 9% of RDA (recommended daily allowance) of fibre. Research studies suggest that eggplant is effective in the control of high blood cholesterol.

Aubergine contains significant amounts of phenolic flavonoid  - an anti-oxidant with potential health effects to fight cancer, aging, inflammation, and neurological disease and contains good amounts of many essential B-complex groups. Aubergines are also good source of minerals like manganese, copper, iron and potassium. 

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