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Solanaceae · Local season calendar · ENTRY 04

Aubergine

Mild, vegetal and slightly bitter; readily absorbs spices. Spongy raw, meltingly tender cooked.

Origin
Asia; now widely used in Mediterranean cooking · Solanaceae
Texture
Spongy raw, meltingly tender cooked
THE VEGETABLE AT A GLANCE

Its flavour and texture

Mild, vegetal and slightly bitter; readily absorbs spices.

Family
Solanaceae
Origin
Asia; now widely used in Mediterranean cooking · Solanaceae
Texture
Spongy raw, meltingly tender cooked
01
BEFORE COOKING

Choose and prepare it well

Keep thin skin; salt only if recipe or an old bitter variety requires it.

IN PRACTICE, STEP BY STEP
  1. Choose a firm vegetable, heavy for its size with no soft areas. Wash whole before cutting to avoid transferring dirt into the flesh.
  2. Remove only genuinely tough or damaged parts. Thin skins, stalks, tops and cores are often usable when fresh: the waste-reduction section explains how.
  3. Cut similarly sized pieces for even cooking. Separate tender from thick parts so you can start cooking them at different times.
TERMS TO KNOW
Braise
cook gently, covered, with a little liquid, optionally after browning.
Coat
cover with sauce thick enough to remain in a thin layer on food or a spoon.
Cross-score
make shallow crossed cuts in the surface without cutting through.
Trim
remove damaged, dry, hard or earthy parts before cooking.
Blanch
briefly immerse in boiling water and drain; some recipes then call for cooling in iced water.
Thinly slice
cut into thin slices or strips as evenly as possible.
02
THE RIGHT TECHNIQUE

The cooking method that suits it

Roast, grill, pan-fry or braise; cook fully for a melting texture.

SÈVE MINI-RECIPE · STEP BY STEP

Roasted aubergines with tahini

Total time · 35 min2 people

BEFORE YOU START

Wash, dry and cut vegetables before starting. Preheat the oven or pan when required: the right temperature from the start improves texture and browning.

RECIPE GUIDANCE30 minutes210 °C
INGREDIENTS
  • 2 aubergines
  • 2 tbsp tahini
  • 1 lemon
  • 1 garlic clove
  • parsley
  1. 1

    Halve and cross-score aubergines, oil surface and bake for 30 minutes at 210 °C.

  2. 2

    Mix tahini, lemon, garlic and a little water into a loose sauce.

  3. 3

    Coat tender aubergines and add parsley.

HOW TO TELL WHEN IT IS READY

The sauce is ready when it lightly coats the back of a spoon. If too thick, loosen with a spoonful of water or stock.

TERMS EXPLAINED
Braise
cook gently, covered, with a little liquid, optionally after browning.
Coat
cover with sauce thick enough to remain in a thin layer on food or a spoon.
Cross-score
make shallow crossed cuts in the surface without cutting through.
Trim
remove damaged, dry, hard or earthy parts before cooking.
Blanch
briefly immerse in boiling water and drain; some recipes then call for cooling in iced water.
Thinly slice
cut into thin slices or strips as evenly as possible.
03 · GOOD PAIRINGS

What to pair it with

tomatomisotahinicuminlamb
04 · SIMPLE IDEAS

Where to use it

ratatouilleaubergine dipparmigianacurry