Aubergines belong to the Solanaceous family and they are high in minerals and vitamins.

They are low in saturated fats, cholesterol and sodium. They are a good source of vitamins C, K and B6, magnesium, phosphorus, copper and they are also high in dietary fibre.

AVAILABILITY
The harvest season for aubergines is mainly between May and September.

FLAVOUR AND TEXTURE
When raw, they have a bitter flavour and a spongy texture. Once cooked, their flavour acquires more softness and aroma and their texture becomes creamy and soft.

SIZE AND COLOUR
A medium-size aubergine is around 5-8 cm in diameter and 20-30 cm long.

Generally, aubergine colours are dark purple, white or striped (purple or white), being the purple variety the most common one.

VARIETIES
– Long aubergine