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 Spain and France.