Help! Save the aubergine from extinction!
We recently called on you to eat more fries, and now I’m happy to stand up for the best vegetable in the world: the aubergine. Just like potato farmers, Dutch aubergine growers are dealing with huge surpluses now that restaurants are still closed and exports are virtually non-existent.
It won’t be my fault. I eat aubergines as if my life depended on it: in shakshuka, as fries, with miso or as baba ganoush. Aubergine is amazing and more people should benefit from it. Not only because it’s healthy and affordable, but also to save it from extinction. Because if aubergine growers don’t make it through the crisis, where will we get our aubergines from later? Exactly. The aubergine must be saved, and the way to do that is to eat as much of it as possible.
How do you prepare aubergine properly?
Now, I often hear the argument that aubergines aren’t tasty at all. Too rubbery, too tough, too bland. Sorry, but that really is down to your cooking skills. Emma already wrote about it: aubergine needs heat, fat and time. Those pale, rubbery aubergine cubes? They only turn out that way because you don’t put enough fat in the pan, don’t set the heat high enough and are too impatient.
Heat, fat and time
Aubergine absorbs a lot of fat, which means the pan can be almost dry again immediately after you add the oil. The solution? More oil. You absolutely don’t have to deep-fry it (although I highly recommend that too), but there should always be a small layer of oil in the pan. This creates beautiful browning on the outside and lots of extra flavour.
Don’t remove the aubergine from the pan until all sides are beautifully deep brown and the inside is soft. With enough heat, the firm, bitter inside transforms into something sweet, soft and almost creamy. Mmmm.
Soft and smoky
Would you rather cook with a little less fat? Simply place your aubergine over an open flame. Turn it occasionally until the outside is completely charred. Peel that off, and what you’re left with is incredibly soft, flavourful, smoky aubergine. Perfect for baba ganoush!
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