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Glossy, deep purple, and endlessly versatile, our Fresh Aubergine — known as Baingan in Hindi, Vankaya in Telugu, and Kathirikai in Tamil — is one of the most beloved vegetables in Indian, Mediterranean, and Middle Eastern cooking. Its spongy, absorbent flesh soaks up spices, oils, and sauces to create dishes of extraordinary depth and richness. Find it in our Everyday Vegetables collection or browse all fresh produce in Fresh Foods.
The classic Baingan Bharta — roasted whole over a flame, peeled, and mashed with onions, tomatoes, and spices — is one of India's most iconic dishes. Use in Baingan Masala Curry, Stuffed Baingan (Bharwa Baingan), or the Hyderabadi Bagara Baingan with a rich peanut and sesame gravy. In Mediterranean cooking, aubergine is essential for Moussaka, Baba Ganoush, and Grilled Aubergine with olive oil and herbs.
Store in a cool, dry place. Avoid refrigerating if possible, as cold temperatures can make aubergine bitter and affect texture. Use within 3–5 days. Once cut, cook immediately as the flesh oxidises and discolours quickly.
Q: How do I prevent aubergine from absorbing too much oil?
A: Salt sliced aubergine and leave for 20–30 minutes, then rinse and pat dry. This removes excess moisture and reduces oil absorption during cooking.
Q: Are aubergines good for health?
A: Yes — aubergines are rich in antioxidants (particularly nasunin in the skin), dietary fibre, and minerals. They support heart health, brain health, and digestion.
Q: Can I eat aubergine skin?
A: Yes — the skin is edible and contains the highest concentration of antioxidants. It softens when cooked and adds colour and nutrition to dishes.
