Graffiti aubergine

Cooking

Aubergine is close friends with the produce that grows in the same Mediterranean region – tomatoes, basil, garlic and capers. If you pair it with those, whether in caponata, ratatouille, imam bayildi or aubergine parmigiana, you can’t go far wrong.

They’re a sponge for many other flavours as well. Roast in cubes and toss with couscous, yoghurt and harissa – or with lightly fried garlic, spring onions, soy sauce, rice wine vinegar and sesame oil. The options are practically as endless as your imagination.

Country of origin

Grown in France.