Even though I don’t like using the word ‘superfood’, aubergines definitely fall into that category as they’re bursting full of goodness. At first, the skin may look a little intimidating but don’t be put off by it. Both the skin and the flesh are edible and the unusual textures and flavours work incredibly well together.
For years the advice was always the same - make sure you lather on the salt to reduce the bitterness. This is no longer true and as long as you cook it slowly for a long time then there will be no bitterness, just a perfectly cooked aubergine. It’s a versatile ingredient and actually very much like a classic jacket potato in the sense that they are often served hot but with cold toppings.
Aubergines are often glossy and deep purple in colour, but white, green, striped and mini varieties are also available. They have a flesh that’s spongy when raw, but soft when cooked and a smoky flavour that is the perfect accompaniment in dishes like Greek moussaka or baba ghanoush. You can also scoop out the flesh and add it to chilli or curry or finely slice it to make aubergine crisps. At 21212, we peel the aubergines, roll them in olives and deep-fry them into aubergine skin fritters and they’re delicious!
Aubergines are widely available but they’re often ignored and disregarded as a potential ingredient. For a change, I’d like you to grab that aubergine off the shelf and give it a go. Make sure you roast the aubergines with the stalk on and eat it with the stalk on to keep it together but don’t eat the stalk; it’s the only bit of an aubergine you can’t eat.
Stick the washed aubergine into a medium heated oven without a tin foil casing, as you want to achieve a lovely crispy skin. Leave it in the oven for one hour and 15 minutes and then leave it to rest for 10 minutes to cool down. Then for a summery supper it’s as simple as slicing it down the middle and filling it with crème fraiche and a mixture of herbs like mint, coriander and parsley. The aubergine flesh is delicious; it’s like a Mediterranean mousse.
Aubergines are in season now and they’ll be around until October so go and give them a try whilst they’re at their best!
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