Your cart is empty
Elegant, deep purple, and beautifully tender, our Aubergine Ravia Long — known as Baingan in Hindi, Vankaya in Telugu, and Kathirikai in Tamil — is the long-variety brinjal prized for its thin skin, fewer seeds, and silky texture when cooked. Its mild, slightly sweet flavour and spongy flesh make it a favourite for grilling, roasting, and rich curries. Find it in our Everyday Vegetables collection or browse all fresh produce in Fresh Foods.
Slice lengthways and grill with olive oil and spices for a smoky, caramelised side dish. Use in Vankaya Masala Curry with onion, tomato, and peanut gravy — a classic Andhra dish. Long aubergines are perfect for Baingan Masala, Miso-glazed Aubergine, and Ratatouille. Slice into rounds for Aubergine Fry with turmeric and chilli, or halve and stuff with a spiced filling for a show-stopping main.
Store in a cool, dry place. Avoid refrigerating if possible, as cold temperatures can make aubergine bitter. Use within 3–5 days. Once cut, cook immediately as the flesh oxidises and discolours quickly.
Q: What is the difference between long and round aubergine?
A: Long aubergines have thinner skin, fewer seeds, and a more delicate, less bitter flavour than round varieties. They are better suited to grilling, slicing, and dishes where a tender texture is desired.
Q: How do I prevent long aubergine from becoming bitter?
A: Salt sliced aubergine and leave for 15–20 minutes, then rinse and pat dry. Avoid refrigerating, which can increase bitterness.
Q: Can I freeze aubergine?
A: Yes — slice, salt, rinse, and blanch for 4 minutes, then freeze in portions. Use directly from frozen in cooked dishes.
