Aubergines

The aubergine can be long and slim or fat and plump with a glossy purple or almost black skin. There is also a variety of ivory-white oval aubergines, which gives the vegetable its North American name of 'eggplant'.

Although all varieties of aubergine have a similar, slightly acrid taste, the long, slim ones are slightly drier making them more suitable for frying, whilst the plumper, juicer ones are the best choice for layered dishes such as moussaka.

Aubergines are an essential ingredient in the Provençal dish of ratatouille - a vegetable stew that also includes tomatoes, courgettes, onions and sweet peppers. They are also important in Middle Eastern cooking, where they are puréed and flavoured with tahina and garlic, or fried and mixed with onions, tomatoes, spices and sultanas. Aubergines are also ideal for baking, stuffed with meat, rice or vegetables.