Auberginen (Brinjal) - Indian 500g

This is the classic Indian purple eggplant, called baingan in Hindi and vankaya or badanekayi in South Indian languages, sold in Germany as Aubergine. It has smooth, glossy purple-black skin over spongy, pale flesh with small edible seeds, and a mild flavour that takes on whatever it is cooked with.

It is used whole and roasted for baingan bharta, cut into wedges for a simple baingan curry or sabzi, or stuffed and simmered for bharwan baingan. It also works cubed into a mixed vegetable curry or fried into slices.

How to use

• Rinse and trim the green stem cap before cutting.
• Cut pieces discolour quickly in air, so cook soon after cutting or hold them in water until ready.
• Keep in the fridge and use within 3 to 4 days, as it softens with age.