Aubergine

Aubergine (eggplant) is a star of Italian cooking: tender flesh and a sweet flavour when properly cooked, ready to soak up oils, sauces and aromatics.

How to use it: sliced and grilled or roasted; in parmigiana; sautéed for pasta and sandwiches; diced in caponata; stuffed. It loves tomato, mozzarella, Genovese pesto, garlic and EVO oil.

Tips: pick firm, glossy fruit; cook over medium-high heat so they don’t drink too much oil. A light salt on the slices (then pat dry) softens bitterness. Don’t serve them undercooked — raw they stay spongy.

Keywords: aubergine, eggplant, grilled aubergine, eggplant parmigiana, aubergine recipes.