Category: Vegetables
🤔 What Is An Aubergine?
An aubergine, known as eggplant in North America, is a large, glossy, deep-purple vegetable with a spongy, absorbent flesh. Though botanically a fruit, it is used as a vegetable, celebrated for its ability to soak up flavors and develop a rich, creamy texture when cooked, making it a star in dishes like moussaka and ratatouille.
Quick Reference Card
| Condition | Ideal Storage | Duration |
|---|---|---|
| Whole Aubergine | Pantry/Counter (Cool) | 5-7 days |
| Cut/Cooked Aubergine | Refrigerator: 0-4°C (32-39°F) | 3-4 days |
| Frozen | Freezer: -18°C (0°F or below) | 8-10 months |
The Triple-S Method
Master the three essential steps for food success:
🛒 SHOP SMART: Selection Guide
- Choose aubergines with smooth, shiny, and unblemished skin.
- It should feel heavy for its size and be firm to the touch.
- The green calyx (cap) should look fresh and green, not dry or brown.
Appearance
Look for a vibrant, uniform deep purple color. Avoid any with bruises, tan patches, or nicks in the skin.
Smell
Fresh aubergines have little to no scent. A sour or unpleasant smell indicates it has begun to spoil.
Texture
Gently press the skin; it should be firm with a slight give. If your finger leaves a lasting indent, the aubergine is old.
Common Varieties / Types
Aubergines come in a range of shapes and sizes.
- Globe (Italian) Aubergine: The large, pear-shaped, deep purple variety commonly found in supermarkets. It’s a versatile, all-purpose aubergine.
- Japanese and Chinese Aubergine: Long, slender, and thin-skinned with a sweeter, less bitter taste. They cook quickly and are great for stir-frying and grilling.
- Graffiti Aubergine: Striped with purple and white, this variety has a delicate flavor and creamy texture when cooked.
📅 Seasonal Buying Guide
North America (USA/Canada)
Aubergines (eggplants) are a warm-weather crop, with peak season from late July through September. This is when they are most flavorful.
Europe
In Mediterranean countries, the aubergine season runs from August to October, when the sunny climate produces sweet, tender fruit.
Australia/New Zealand
The peak season in the Southern Hemisphere is during their summer and early autumn, from December to April.
Tropical/Subtropical Regions
Aubergines thrive in heat and are grown year-round in many tropical and subtropical areas, such as in Southeast Asia.
Seasonal Quality Variations
In-season, locally grown aubergines tend to be less bitter and have fewer seeds. Out-of-season aubergines can sometimes have tougher skin.
❄ STORE FRESH: Storage Guide
- Whole: Cool spot on the counter for 5-7 days.
- Cut/Cooked: Refrigerator for 3-4 days.
- Avoid: Storing whole aubergines in the refrigerator.
Storage Method Details
Pantry/Counter: Store whole, unwashed aubergine in a cool, dry place away from direct sunlight for 5-7 days. It is sensitive to cold, and refrigeration can cause chilling injury, leading to pitted skin and a bitter taste.
Refrigerator: According to the USDA, once an aubergine is cut or cooked, it must be refrigerated in an airtight container to prevent bacterial growth. It should be consumed within 3-4 days because the exposed flesh spoils quickly.
Aubergine is susceptible to chilling injury at temperatures below 10°C (50°F), which damages cell walls and results in browning and a rubbery texture. Once cut, however, refrigeration becomes necessary to slow pathogen multiplication (harmful bacteria growth).
Ethylene Production/Sensitivity
Aubergine is highly sensitive to ethylene gas. Store it away from ethylene-producing foods like apples, bananas, and tomatoes to prevent it from ripening and spoiling too quickly.
Revival Techniques
If an aubergine is slightly wrinkled from moisture loss but not spoiled, it is still perfectly fine for use in cooked dishes like stews, dips (baba ghanoush), or curries where a firm texture is not essential.
⚠ STAY SAFE: Food Safety Tips
- Max Time at Room Temp: 2 Hours (once cut or cooked)
Understanding Food Safety Rules
The primary food safety rule for aubergine is to refrigerate it promptly after cutting or cooking. The USDA’s “2-Hour Rule” states that perishable foods should not be left in the temperature danger zone (4°C-60°C / 40°F-140°F) for more than two hours, which is when harmful bacteria can multiply to dangerous levels.
Reheating Methods
Aubergine dishes, especially baked ones like moussaka, reheat well.
Microwave
Place cooked aubergine dishes in a microwave-safe container and reheat for 1-2 minutes until hot. This works well for saucy dishes like ratatouille.
Air Fryer
Reheat fried or roasted aubergine slices at 190°C (375°F) for 3-4 minutes to help them regain some crispiness.
Oven/Toaster Oven
This is the best method for dishes like parmigiana or moussaka. Cover with foil and bake at 175°C (350°F) for 15-20 minutes until heated through.
Stovetop
Aubergine curries or stews can be gently reheated in a saucepan over medium-low heat until simmering.
Date Labels Explained
Aubergines are sold without date labels. The FDA recommends using your senses—look for firm, glossy skin and feel for a solid texture—to determine the freshness and quality.
Allergen Information
- Contains: None of the top 9 allergens.
⚠ Special Safety Considerations
Aubergine is part of the nightshade family, which can cause inflammatory reactions in a small number of sensitive individuals. Raw aubergine contains solanine, a compound that can cause digestive upset if eaten in large amounts; this is neutralized by cooking.
Pesticide Residue Information
The FDA advises washing aubergine thoroughly under running water before use. The smooth skin is easy to clean, and this simple step helps to remove any potential pesticide residues or surface bacteria.
🧊 Freezing & Thawing Guide
Freezing Effects & Preparation
Freezing aubergine raw is not recommended as it results in a tough, spongy texture. Cooked aubergine freezes well, though it will be much softer upon thawing and is best used in purees, dips, sauces, or casseroles.
For best results, the USDA suggests you peel, slice, and blanch the aubergine for 4 minutes in boiling water with lemon juice. Alternatively, you can roast or grill slices until tender before freezing.
Recommended Thawing Methods
The safest way to thaw cooked aubergine is in the refrigerator overnight. You can also add frozen cooked aubergine directly to hot dishes like soups or stews near the end of the cooking time.
Not Recommended
Never thaw aubergine on the kitchen counter. The FDA warns this can allow the food to sit in the temperature danger zone, creating a risk for the growth of harmful bacteria.
🔥 Cooking Information
Quick Cooking Reference
Salting aubergine for 30 minutes before cooking is a traditional technique to draw out moisture and any bitterness, resulting in a creamier texture and less oil absorption when frying.
| Method | Temp | Time | Result |
|---|---|---|---|
| Roasting | 200°C (400°F) | 20-30 min | Creamy, caramelized |
| Grilling | Medium-High | 4-6 min per side | Smoky, tender |
| Frying | 180°C (350°F) Oil | 2-4 min per side | Crispy, tender |
Cooking Methods for Aubergine
Aubergine’s spongy flesh is brilliant at absorbing flavors, making it a culinary chameleon.
Roasting
Cut aubergine into cubes or planks, toss with olive oil and seasonings, and spread on a baking sheet. Roast at 200°C (400°F) for 20-30 minutes, flipping halfway, until tender and caramelized.
Grilling
Slice aubergine into 1cm (1/2 inch) thick rounds, brush with oil, and season. Grill over medium-high heat for 4-6 minutes per side, until tender with distinct grill marks.
Frying
For dishes like parmigiana, slice the aubergine, salt it, then pat dry. Dredge in flour or breadcrumbs and fry in hot oil until golden brown and tender.
📊 Nutritional Information
Average values per 100g (approx. 3.5 oz) portion
- High in: Dietary Fiber
- Good source of: Manganese, Potassium, B Vitamins
Aubergine (Raw/Fresh)
- Calories: 25 kcal
- Protein: 1g
- Fat: 0.2g
- Carbohydrates: 6g
- Fiber: 3g
Aubergine (Cooked/Prepared)
- Calories: 35 kcal (roasted, without much oil)
- Protein: 0.8g
- Fat: 0.2g
- Carbohydrates: 8g
- Fiber: 2.5g
Key Nutrients & Their Benefits
- Nasunin: An antioxidant found in the aubergine’s purple skin, nasunin may help protect cell membranes in the brain from damage.
- Manganese: An essential mineral that plays a role in bone formation, metabolism, and defending the body from oxidative stress.
- Dietary Fiber: Helps to promote digestive health, regulate blood sugar, and can aid in weight management by promoting a feeling of fullness.
Nutritional data is an estimate. Consult with a nutritionist for personalized advice.
🌎 Sustainability & Sourcing
Aubergine is a relatively sustainable crop as it is not overly water-intensive and can be grown in a variety of climates. It is often grown alongside other nightshades like tomatoes and peppers in crop rotation systems that promote soil health.
Choosing locally grown aubergines during their peak summer season reduces transportation emissions and supports local agriculture. This also ensures you get the freshest, most flavorful produce.
🔄 Substitutions & Alternatives
For a similar meaty texture in vegetarian dishes, zucchini, courgette, or large portobello mushrooms are excellent substitutes. They can be roasted, grilled, or fried in much the same way as aubergine.
If you need to replace aubergine in a dish like ratatouille, zucchini or yellow squash will work well, although the final texture will be slightly different.
🔪 Recommended Tools
A sharp chef’s knife is essential for slicing through the firm skin of an aubergine. A large colander is useful if you choose to salt the aubergine to draw out moisture before cooking.
💡 Pro Tips
♻ Waste Reduction
The skin of the aubergine is entirely edible and contains beneficial nutrients, including the antioxidant nasunin. Unless a recipe specifically calls for peeling, leave the skin on for added color, texture, and nutrition.
✨ How to Revive It
A slightly soft aubergine can be used to make a delicious dip like baba ghanoush. Simply roast or grill the whole aubergine until the skin is charred and the inside is completely soft, then scoop out the flesh and blend with tahini, lemon juice, and garlic.
❓ FAQ
A: Modern aubergine varieties are much less bitter than older ones, so salting for flavor is often unnecessary. However, salting still draws out moisture, which helps it absorb less oil during frying and creates a creamier roasted texture.
A: Toughness is usually a sign of undercooking. Aubergine needs to be cooked thoroughly until it is completely tender and creamy; otherwise, it can have a spongy and unpleasant texture.
A: It is not recommended to eat aubergine raw in large quantities. It has a bitter taste and contains solanine, which can cause gastrointestinal issues if consumed excessively. Cooking breaks down this compound.
A: You can salt it first to draw out water, microwave slices for a few minutes to break down the spongy cells, or roast it instead of frying. Using a very hot pan also helps to sear the outside quickly, reducing oil absorption.
A: There is no difference; they are two different names for the same vegetable. “Aubergine” is common in the UK and Europe, while “eggplant” is used in North America and Australia.
A: No, it’s best to store whole aubergine in a cool spot on your counter. Cold temperatures can cause “chilling injury,” leading to pitted skin and a browned, spongy interior.
A: Bitterness is more common in older, larger aubergines with many seeds. Salting the aubergine for 30-60 minutes before cooking can help draw out some of the bitter compounds.
A: Aubergine pairs well with bold Mediterranean and Middle Eastern flavors like garlic, oregano, basil, thyme, cumin, and coriander. It also works beautifully with mint and parsley.
A: Yes, moussaka freezes very well. Assemble the dish in a freezer-safe container but do not bake it. Cover it tightly and freeze for up to 3 months, then bake from frozen, adding extra cooking time.
A: Yes, the skin is perfectly edible and contains a good amount of fiber and antioxidants. For larger, older aubergines, the skin can sometimes be a bit tough, in which case you might choose to peel it.