Dark, glossy-skinned purple vegetable often thought to be native to the Mediterranean but in fact it was originally from Asia. Also known as the eggplant, aubergines have a substantial texture and a subtle flavour.

Aubergines have the ability to absorb other flavours and are often cooked with a selection of aromatic spices and onions. They are a particularly popular ingredient in Mediterranean and Middle Eastern cookery. They are always eaten cooked and can be diced or sliced and included in a variety of hearty dishes such moussaka, ratatouille, roasted vegetables, curries and dips. Aubergines can also be stuffed or sliced and grilled or served as fritters.