Description
Aubergines are a good source of fibre and folic acid. The colour of the skin is a result of the presence of anthocyanins (compounds with antioxidant properties.) Although often associated with warmer, more exotic lands, the striking looking aubergine is widely cultivated in Britain. Its subtle and distinctive combination of textures and flavours – smooth, fleshy, creamy, smoky – make it a versatile and beguiling component of many great dishes.
