 |
Cookery Class >>> Glossaries |  |
|
Aubergine or eggplant The common aubergine is fairly large, an elongated oval shape and purple in colour. You find white, mauve and green, some even striped. The flesh inside is white and spongy but it browns when cut. Salting them is meant to remove their bitterness, but varieties sold these days are less bitter than they used to be (although salting does make them absorb less of the oil in which they`re cooked). Use: Also known as eggplant, aubergines are favoured in Greek and Turkish cooking: dishes such as moussaka and imam bayildi (stuffed aubergines). They can also be used in vegetable stews such as ratatouille or on their own, sliced and fried or grilled. |
 |
10 things to do with Aubergine or eggplant |  |
|
|
All listings under 'A' in A-Z OF INGREDIENTS | |
- Aubergine or eggplant
- Acidulated water
- Amaranth
- Anchoiade
- Agnolotti
- Arborio rice
- Aniseed
- Albumen
- Artichoke
- Anchovy
- Asafoetida
- Aspic
- Annato seeds
- Arrowroot
- Angelica
- Anchovy essence
- Agar- Agar
- Allspice
 |
 |
 |
|
|
