AUBERGINES
STAR OF THE SEASON
what’s good now.
“The mighty aubergine is one of my favourite vegetables. A star in tagines, moussaka, dips and melanzane parmigiana, the plump, shiny gourd-shaped veg are as versatile as they come. For these recipes I took inspiration from the east. The gooey caramelised miso and sesame-baked aubergine wedges are finished with the sweetsour tang of pomegranate molasses, and the buttery tarts are filled with herby, smoky baba ghanoush, topped with a tumble of golden aubergine cubes. These are easy-going dishes, made for summer evenings.”
LOTTIE COVELL, ACTING FOOD LIFESTYLE EDITOR
RECIPES AND FOOD STYLING LOTTIE COVELL PHOTOGRAPHS KATE WHITAKER STYLING TONY HUTCHINSON
WHAT TO LOOK FOR… Aubergines should have smooth, shiny skin and feel firm, with no blemishes. The most common variety is the deep purple aubergine grown in the Mediterranean. Look out for the small white ones, too (it’s from these that the name ‘eggplant’ derives), and the round pea aubergines used in Thai cooking – they’re great in curries. Aubergines (especially baby ones) are brilliant for the barbecue as they can be cooked whole and take on a wonderful smokiness. Long, thin Japanese varieties work well in slow-cooked dishes because they keep their shape and meaty texture.