Yup, we know. When you think Aubergine (also known as Eggplant), you conjure up warmer, more exotic lands. But this purple-skinned beauty is widely cultivated in Britain too.
Good Natured Aubergines can be baked, fried, stuffed and steamed and are particularly delicious in the traditional Greek dish Moussaka, the Middle Eastern dip baba ganoush and the Southern French dish Ratatouille. Aubergines are also lovely char-grilled or barbecued in a salad. Brush slices with olive oil and cook until tender. The soft texture of an Aubergine, along with the flavour, make it ideal to use in a stir-fry or curry to soak up the juicy flavours. The vegetable also has a great affinity with garlic and cheese. Pan-fry pieces of aubergine with chopped mushrooms, chilli and garlic then toss through warm pasta with fresh ricotta and finish with Parmesan shavings.
Grown in harmony with Mother Nature, Good Natured use only natural predators (good bugs) to control pests (bad bugs) and disease, so you can be assured that the range is free from pesticide residue.
Cooking Time: 20 mins (plus 15 minutes preparation time)
2 large Good Natured Aubergines
Fresh mixed herb leaves from Good Natured (parsley, coriander, mint etc)
1 tbsp salt
2 cloves Garlic , crushed
6 tbsp Extra virgin olive oil
2 tbsp Balsamic vinegar
6 tbsp light Olive oil
1 tsp Dijon Mustard
1 tbsp White Wine Vinegar
1 red Chilli pepper, deseeded and chopped seasoning to taste
1. Cut the top and base off the aubergines. Slice lengthways into 1 cm slices. Lay the slices on a board or plate and lightly sprinkle with salt. Leave for 15 minutes to draw out some of the excess moisture. Rinse and pat dry with kitchen paper.
2. Prepare the marinade by mixing together the crushed garlic cloves with the olive oil and balsamic vinegar. Brush each side of each slice of aubergine before grilling.
3. Heat a griddle pan on a high heat. Grill the aubergine slices in batches for two or three minutes each side until soft.
4. Place the cooked aubergine slices into a shallow dish. Mix the dressing ingredients together in a bowl and drizzle over the aubergine, cover and leave in a cool place until you are ready to serve.
5. Mix fresh herb salad leaves together with the aubergine and serve.