The ingredients that most often share a recipe with aubergine on Nourishible.
How to prepare aubergine
Aubergine is spongy, so the trick is to cook it until it collapses, with enough oil and heat to turn it creamy rather than rubbery.
1Choose: Look for glossy, taut skin, a fresh green cap and a feel that is heavy for its size. Wrinkled or dull skin means it is old.
2Store: Keep it somewhere cool and use it within a few days, as it softens and wrinkles quickly.
3Prep: Cut it into slices or chunks. Salting the pieces for half an hour and patting them dry is optional, but it draws out moisture, so they brown better and soak up less oil when fried.
4Cook: Roast cut sides down on an oiled tray in a hot oven until soft and deeply golden, or grill or fry slices. It is done when the flesh gives completely, because undercooked aubergine stays squeaky and dense.
