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Aubergines have a nice flavour and texture and generally make great vegetarian dishes, however, they have one major drawback in that they soak up fat during cooking.

They are filling and low in calories, but it is the spongy texture of an aubergine that soaks up the fat, which when cooked, can hold up to four times as much fat as French fries. So deep fried aubergines should be eaten only as a treat.

The best aubergines are firm and have thin skins. Some of aubergines have a slightly bitter flavour, but you can deal with this by slicing the aubergines, sprinkling them with salt and letting them stand for about 30 minutes before rinsing draining and blotting dry.
The salt pulls out excess moisture and helps reduce the bitterness.

They can be delicious baked or barbecued stewed or roasted, and when stuffed are really appetising.

Tags: aubergines