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Aubergine

Also called Eggplant
Available All year Best during Summer, Autumn
Used in Most cooking

A member of the nightshade family it is related to tomatoes and potatoes. After being cut it is usually lightly salted and left to drain to remove its natural bitterness. When cooked it is quite oily and has a seductive 'squelchy' texture. In a number of different cuisines it is given a sweet sour treatment. It is almost always used with other stronger flavoured ingredients.

Essence
Coffee
Pepper
Butter
Cornflour
Tuna
Dates
Barley
Bouquet Garni
Sherry
Lamb
Vegemite
Coconut
Oil
Egg
Vinegar
Duck
Mayonnaise
Water
Sugar
Garlic