Vegetables · Fresh
Aubergines
Also called eggplant, brinjal, baingan, melanzane
Glossy purple fruit vegetable with spongy flesh that turns silky and soaks up oil and sauce; key in moussaka, baba ganoush, parmigiana, curries and Sichuan fish-fragrant aubergine.
What can replace it
- T2 · GoodCourgettes
Firmer, absorbs less oil and doesn't collapse creamily.
- T2 · GoodPortobello mushrooms
Meaty and earthy; fine grilled or in stews.
- T3 · In a pinchMarrow
Watery and bland; no creaminess.
Cook with Aubergines
No recipes use it yet.