Aubergine

Aubergines or egg plants, brinjal, or baigan  as they are sometimes referred to are tender plants that need lots of warmth to crop successfully, so they’re best grown in a greenhouse, but can fruit outdoors in very mild locations or in long hot summers. 

Aubergines (Solanum melongena) are closely related to tomatoes and peppers, so if you can grow these successfully, then aubergines are well worth a try. They can be grown from seed indoors or bought as young plants, and are happy in containers and grow bags, as well as in the ground.

There are many varieties of aubergine to choose from, producing glossy fruits in an attractive array of colours, from dark purple, through mauves and pinks, to white or green, and various sizes and shapes, from round or oval to long and thin. Smaller-fruited varieties are more likely to crop successfully in the UK climate.

Eggplant is nutritionally low in macronutrient and micronutrient content, but the capability of the fruit to absorb oils and flavours into its flesh through cooking expands its use in the culinary arts.

The group containing the relatives of the aubergine originated in northeastern Africa some two million years ago. Plants then dispersed eastwards to tropical Asia, and to southern and western Africa. In Asia, the dispersal gave rise to a species that scientists call Solanum insanum. It is from populations of this wild species that the aubergine was later domesticated.

Aubergines are a nutrient-dense food, meaning they contain a good amount of vitamins, minerals and fibre in few calories.

A 100g serving of aubergine provides:

• 15kcal
• 9g protein
• 4g fat
• 2g carbohydrate
• 7g fibre

Aubergines are a good source of vitamins B1 and B6. Vitamin B1, also called thiamine, helps your body turn food into energy and can also help keep your nervous system healthy. Our bodies can’t make vitamin B1 themselves, which means we rely on our diet to get all we need.

Aubergines also contain small amounts of other nutrients, including niacin, magnesium, potassium, vitamin K, vitamin C and copper.  

You can usually start harvesting aubergines from August onwards. Pick individual fruits as soon as they’re full sized, ripe and well coloured, with a glossy skin. Once the skin becomes dull, the fruit is probably over-ripe and may be bitter. Pick the fruits regularly to encourage more to develop and ripen. Some plants have small spines, so take care when harvesting.

If an aubergine is ripe, you should be able to press it gently and see the skin spring back into shape. If a dent remains, you might like to choose a different one. Finally, examine it for any bruises or scratches on the surface. These can mean the flesh underneath is damaged too.