- Naturally fat free
- Naturally low in calories
- Naturally high in fibre
- A high protein food as 24% of its calories comes from protein, which contruibutes to the maintenance of muscle mass and normal bones.
|Per 100g (raw)|
Aubergines should feel heavy and firm to the touch, with glossy unblemished skins. When frying aubergines it is a good idea to salt the slices first to draw out some of their moisture, otherwise they absorb a lot of oil during cooking. Aubergine slices can be fried in oil, as they are, or coated in batter or breadcrumbs and served as a starter.
For moussaka parmigiana and other dishes where aubergines are layered with other ingredients, fry the slices briefly in olive oil. This gives them a tasty crust, while the insides stay soft.
Aubergines are used extensively in Indian, Turkish and Mediterranean cuisine, such as curries, roulades and aubergine dips. Flavours and ingredients that go with aubergines include olive oil, tomatoes, basil, tzatziki, courgettes, natural yoghurt, onions and garlic.
Looking for some aubergine recipe inspiration? Why not try this delicious Beef Burger with Sweet and Sour Aubergines