Produce
Eggplant
Also called aubergine, brinjal
A spongy nightshade fruit, called aubergine in Britain and brinjal in South Asia. Globe, long Japanese and small Thai types all drink oil and take on smoke or spice.
Origin
Domesticated in South and East Asia, then adopted around the Mediterranean. Sicilian pasta alla Norma, Greek moussaka and Filipino tortang talong are later chapters of the same plant.
Flavour
Mild and faintly bitter when raw; sweet and smoky once the skin blisters. Poorly cooked eggplant tastes of oil and little else.
How to use it
Salt sliced flesh if it is seedy or bitter, then pat dry so it browns instead of steaming. Roast, grill or fry until the interior collapses — undercooked eggplant is rubbery. For moussaka or ratatouille, brown slices in a single layer; crowding the pan makes grey stew. A blistered whole eggplant, flesh scooped, is the start of baba ghanoush and tortang talong. Long Asian types need less oil than a big globe. If the fruit is very young and fresh, skip the salting and go straight to high heat.
Storage
A cool room is kinder than a cold fridge, which can pit the flesh. Use within a few days. Do not seal wet cut surfaces in plastic.
Recipes using it
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