Aubergines & Courgettes

Aubergine – also known as eggplant is a glossy dark purple food with an off-white flesh. Although it is considered a Mediterranean vegetable and is used as such, it is actually a fruit in the nightshade family and botanically classified as a berry. Eggplant is bulbous in shape and firm with a dense, spongy flesh that softens when cooked. It has a mild, smoky flavour and can often be slightly bitter. Aubergines are absorbent and soak up moisture well, so are great in tagines, casseroles, lasagnes and other pasta dishes. Seasonality wise they’re usually available year round, but best from late May to mid-October.

A courgette is a summer squash and considered a Mediterranean vegetable, although botanically they are classified as fruits. They are in-season in the UK from June to September. They have a dark green glossy skin with an off-white flesh. Courgettes and are oblong in shape, resembling a cucumber as they are from the same family and have a 95% water content. They are firm and can be eaten with the skin-on. With the flesh softening considerably when cooked, it is recommended not to boil a courgette or it will turn to mush and lose its flavour. They’re best grilled, roasted or fried and have a mild grassy taste with a hint of sweetness.