Baby aubergines

Baby aubergines

  • +Description

    The aubergine is actually a fruit, but is often referred to as vegetable. The fruit is native to India and is related to the tomato and potato. The fruit has a shiny dark purple, green or white skin. Baby aubergines are small and shaped like a pear. The flesh is white, smooth and contains numerous soft seeds which are edible and has a bit of a bitter taste.

  • +Availability

    Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
    Available Available Available Available Available Available Available Available Available Available Available Available

    Baby aubergines are available from India and South Africa

  • +Main nutrients

    Copper, Fiber, Folate, Magnesium, Manganese, Niacin, Phosphorus, Potassium , Thiamin, Vitamin B6, C and K.

Main varieties

  • Baby aubergine

    Baby aubergine

    Baby aubergines are small and shaped like a pear. The flesh is white, smooth and contains numerous soft seeds which are edible and has a bit of a bitter taste.

    View Baby aubergine

Preparation

Preparation

Wash the skin of the baby aubergines. From here cut the fruit in slices. Aubergines always need to be cooked before consuming it. Once cooked, aubergines become softer. Sprinkle salt on the flesh, to reduce the bitterness.

Consumption

The fruit is often used as a substitute for meat. Baby aubergines are not eaten raw and need to be cooked. The fruit can be steamed, roasted, boiled or baked. Baby aubergines are also often stuffed. The fruit easily absorbs flavours and sauces. Baby aubergines can be eaten whole.

When to eat

Choose firm, smooth-skinned baby aubergines that is heavy for its size. Try to avoid the ones with soft or brown spots. Baby aubergines should be stored in the refrigerator and consumed within one week.

Did you know?

  • Aubergine is also called, ‘Eggplant’, ‘Brinjal’ and Melanzane’.
  • The Italians call aubergines "melanzane," which means "crazy apple."
  • Aubergines received the name Eggplant in the 18th century, at that time wild aubergines were white and resembled goose eggs.
 

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