Eggplant

The eggplant, or aubergine, is a fruiting vegetable available from March to October, and is best kept at around 15°C. Its glossy, deep purple skin and oval, elongated shape make it stand out. The flesh has a mild, neutral flavour, which makes it perfect for pairing with all sorts of herbs and spices. Thanks to its light, spongy texture, the aubergine soaks up flavours with ease. But its biggest asset? Versatility. You can grill, roast, fry, stew, mash it... the list goes on! And best of all, it’s a great alternative to meat.