About Aubergine

• Aubergine, or eggplant, comes in many different varieties, colors and sizes
• Most popular in Europe is the large, oval-shaped variety with smooth, glossy, dark-purple skin
• Develops a naturally rich and complex flavor when cooked
• Popular ingredient in Mediterranean cuisine: stuffed, stewed, baked or fried, served hot and cold

Selecting

Choose glossy aubergines with a green calyx (cap end). When ripe, the flesh will give slightly under your thumb but bounce back when you release pressure. DOLE Aubergines are harvested by hand and packed carefully in the field to avoid bruising.

Storing

Aubergines are very perishable. Best to buy just before you plan to eat. You can refrigerate carefully for a day or two.

Eating

Aubergines must always be cooked before eating. They are traditionally used in fairly rich Mediterranean cooking because their porosity enables them to absorb fats and cooking sauces (salting and rinsing will reduce absorption). Stuffed, baked, broiled, fried or stewed, the flesh, seeds and skin of an aubergine are deliciously soft and smooth.

Availability

Jan	Feb	Mar	Apr	May	Jun	Jul	Aug	Sep	Oct	Nov	Dec

Growing regions

Mediterranean Europe, Israel, Egypt, Turkey.