The origin of the aubergine is in India and China. In addition to the best-known, shiny purple and slightly pear-shaped variety, there are a variety of other shapes and colours. The flesh is usually cream-coloured, slightly spongy and occasionally contains small seeds.
Did you know? … the original aubergine had the shape and colour of a chicken egg – which is why it is also called an eggplant in English. Aubergines are a nightshade plant and are not suitable for eating raw. It is also the namesake of the colour of the same name.
The aubergine does not like temperatures below 8°C. It is not a storage fruit, therefore it should be consumed soon after purchase. It should also never be stored with tomatoes, apples, bananas, citrus fruits or other post-ripening fruits and vegetables.
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