Aubergine - 黑圆茄

Flavour & Texture: Deeply savoury, creamy, and almost meaty upon cooking. The flesh is spongy and porous, making it one of the best vegetables at absorbing sauces, oils, and aromatics. Skin-on it holds its shape; peeled and slow-cooked it melts into a luxurious, silky mass.

How to Use:

• 🔥 Charred whole — Roast directly over an open flame or under a grill until completely blackened and collapsed. Peel, then dress with sesame paste, garlic, and spring onion for a smoky, restaurant-quality dish with almost zero effort.
• 🍆 Sambal terung — Halve, score the flesh, and pan-fry until golden, then simmer in sambal belachan. A Singaporean classic that needs nothing else alongside steamed rice.
• 🫕 Curries & stews — Cut into chunks and add to dhal, massaman, or any slow-cooked curry. It drinks up the sauce and adds a body and creaminess that thickens the whole dish naturally.
• 🫙 Aglio e olio style — Cube and roast until caramelised, then toss through pasta with chilli, garlic, capers, and a good handful of parsley. Hearty enough to not miss the meat.

Pro tip: Salt cubed aubergine and leave for 15 minutes before cooking — it draws out excess moisture and bitterness, and means it absorbs oil far more efficiently in the pan rather than just soaking it all up immediately.

Storage: Keep at room temperature if using within 2–3 days — aubergine is sensitive to cold and can turn bitter in the fridge. For longer storage, refrigerate in a paper bag and use within 5–7 days.