Definition: aubergine

Be careful not to overcook it. With a high water content (92%), aubergines are a remarkable source of minerals. In addition to their significant magnesium and zinc content, they have diuretic properties thanks to their high potassium content (260 mg/100 g).

Nutritional values per 100 g: Protein 0.9 g - Carbohydrates 3.5 g - Fat 0 - Calories 18 kcal. It is also a fruit vegetable rich in fibre, which is particularly easy to digest when steamed or stewed, as it becomes tender and soft. This is also when its fibre is most effective in promoting intestinal transit. Just add a dash of olive oil and a pinch of garlic, and you'll have transformed it into a real health food, borrowed from the famous Mediterranean diet, so renowned for its benefits for the health of our arteries. Furthermore, recent American and Austrian studies have highlighted its ability to slow down the increase in cholesterol. Certain components of aubergine actually help to carry these lipids into the bloodstream before they are absorbed by the body.

Choose firm aubergines with smooth, shiny skin. This means they will not contain too many bitter seeds. They should have a nice purple colour, not too light but not too dark either. Store them in the crisper drawer of your refrigerator for up to a week. Another option for lovers of Italian tradition who have time on their hands is to preserve it in a jar in olive oil with a good dose of garlic and spices and basil, of course. Eat it steamed or stewed, so that it does not absorb fat. It is still tasty fried in a pan or as fritters (from time to time). It goes perfectly with ratatouille and other vegetable stews or compotes. It is the ideal accompaniment to mutton and poultry. It can be turned into caviar by baking it whole in the oven with garlic slices cut into it. The flesh, which is confit in its skin that comes off easily, just needs a drizzle of oil and a spicy seasoning to dip breadsticks and raw vegetable sticks into. Finally, aubergine is the essential ingredient in Greek moussaka (with beef, tomato and béchamel sauce) and Italian Parmigiana (tomatoes, mozzarella and layers of grilled aubergine slices). And to keep it simple, sliced and grilled for a few minutes in the oven, it becomes deliciously crispy.

Aubergine is a fruit of the Solanaceae family, along with tomatoes and potatoes. It is harvested and eaten before it is fully ripe, because when ripe, its coppery skin contains very bitter flesh. Native to India, where varieties of all colours can still be found today, its European cultivation began in Italy in^{the 15th} century. It was not until two centuries later that it spread to the South of France and then throughout the country. It is now grown in the South of France from May to October. The rest of the year, it is imported from the West Indies, Israel and Senegal.