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Although aubergines are technically a fruit (a berry),it is used as a vegetable. It’s native to South-East Asia, but is grown all over the world, and there are many different varieties. All varieties share the same bland, mildly smokey flavour and flesh that’s spongey when raw but soft when cooked.


To avoid discolouration, it is best to cut an aubergine just before cooking. Aubergines soak up oil like a sponge and salting prior to frying helps reduce that.

Aubergines are packed full of vitamins (B1 & B6), potassium, copper, magnesium and manganese as well as dietary fibre with the potential of reducing cholesterols levels as well as managing weight.  Aubergines are a great choice for salads and stews.

A typical 100g raw portion of aubergine contains 2.2g carbohydrate, 0.4g fat, 2.7g fibre, 0.9g protein and all for a low 15 calories.


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