Feed your aubergine addiction

THIS year we have had our best crop of aubergines ever in the greenhouse. Our Black Pearl and Falcon plants from Vitalis Organic Seeds have produced with a vengeance.

Aubergine plants grow to a height of about two feet and have beautiful grey, green leaves, and pretty purple flowers.

Aubergines are not vegetables that appeal to everyone at first but after a few encounters the earthy flavour can become addictive. There are many more varieties besides the dark purple we are familiar with. They may be cream, wine or green striped. We have also grown a pale lavender variety called Asian Bride which is very beautiful. Anyone who has seen the white egg shaped variety will know why they are also called eggplants.

I find the slimmer varieties have the most flavour and are favoured by many cooks. You can tell the difference between male and female plants by appearance. The male is more rounded at the end, the female more pointed.

Enormously versatile, aubergines can be grilled, barbequed, roasted, stuffed, sautéed or steamed, as in Madhur Jaffrey’s Steamed Aubergines with a Peanut Dressing where the texture becomes meltingly tender. When I char them over a gas flame until the skins are blackened the interior flesh takes on an irresistible smoky flavour.

Aubergines are a favourite ingredient in the Middle East, Indian and Mediterranean repertoire of recipes. They make delicious fritters and marry well with the gutsy flavours of the Mediterranean anchovies, olives, garlic and of course roast peppers and tomatoes and herbs like oregano and basil. The grape aubergines, which look like a bunch of grapes, are also delicious in Thai curries, but if you can’t find those just dice one of the larger ones.

If the aubergines are large, one can draw out the moisture and bitterness by salting first. To prepare aubergines, cut or slice the aubergines into slices or cubes, sprinkle with dairy salt or sea salt, toss and drain the slices by standing upright in an oven rack on a roasting tin. The cubes should be put into a colander and allowed to drain for 45 minutes to one hour. Remove, dry each piece well and continue with the recipe. Vitalis Seeds: www.europrise.ie.