At their best July to September
Chefs and cooks seem to have an endless debate about aubergines: to salt and drain, or not to salt and drain. I’m for the former.
I do take the point that the modern aubergine has evolved to a state where it does not contain bitter juices, but the juices are there, nonetheless, and I find salting and draining gets rid of excess moisture and concentrates the flavour – there’s nothing worse than a watery aubergine.
Aubergines also have a capacity to absorb other flavours, so are great mixed with tomatoes and spices, cheese or pulses. They also absorb oil at an incredible rate, so frying is not recommended. I find the best way to cook them is either by oven-roasting or char-grilling.
As Delia says, bread dipped into fruity olive oil and tomato juices is food of the gods. But roast the tomatoes first and it’s even better! This easy salad is the perfect thing for a hot summer’s day.
This famous Provençal vegetable stew is best made in the autumn when the vegetables needed for it are cheap and plentiful. This can be a most attractive dish but not if it ends up mushy. So to avoid this, make sure you don't cut up the vegetables too
This frugal recipe includes aubergines, peppers, mushrooms and tomatoes so will be cheapest to make in early autumn when these ingredients are in season: enjoy!
Moussaka with a twist here, as Delia uses minced lamb to stuff aubergines in her own version of a Greek classic.
This lovely, Italian-inspired aubergine recipe is the essence of late-summer eating and would be a good addition to your barbecue repertoire.
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