Fresh purple aubergines on a white background

Aubergine

£2.09
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Fresh Aubergine (Brinjal) – Tender and Versatile for Curries

Fresh Aubergine, also known as Eggplant, Brinjal, Baingan, Vankaya and Kathirikai, is a glossy purple vegetable widely used in Indian, Mediterranean and Middle Eastern cooking. Its mild flavour and soft, absorbent flesh take on spices, oils and sauces beautifully, making it ideal for curries, roasting, grilling and stuffed dishes. Find it in our Everyday Vegetables collection or browse all fresh produce in Fresh Foods.

Why Choose Fresh Aubergine?

  • Fresh whole aubergine with glossy purple skin
  • Mild flavour and soft texture when cooked
  • Absorbs spices, marinades and sauces well
  • Suitable for curries, roasting, grilling and stuffing
  • Popular in Indian, Mediterranean and Middle Eastern dishes

Serving Suggestions

Roast it whole for classic Baingan Bharta, or use it in Baingan Masala, Bharwa Baingan and Hyderabadi Bagara Baingan. Aubergine also works well in Mediterranean dishes such as moussaka, baba ganoush and grilled aubergine with herbs and olive oil.

Product Details

  • Product: Aubergine
  • Also known as: Eggplant, Brinjal, Baingan, Vankaya, Kathirikai
  • Form: Fresh whole vegetable
  • Texture: Soft and tender when cooked
  • Cuisine: Indian, Mediterranean and Middle Eastern
  • Best for: Curries, roasting, grilling and stuffed dishes
  • Storage: Keep in a cool, dry place and use while fresh

Frequently Asked Questions

How can I reduce oil absorption when cooking aubergine?
Salt sliced aubergine and leave it briefly, then rinse and pat dry before cooking.

Can I eat aubergine skin?
Yes. The skin is edible and softens as the aubergine cooks.

What Indian dishes can I make with aubergine?
Popular options include baingan bharta, baingan masala, bharwa baingan and bagara baingan.

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