Black Beauty
The classic glossy, dark-purple aubergine. Needs warmth and patience in the UK — a greenhouse or very sheltered spot — but when it works, you get that satisfying moment of picking something that looks like it belongs in a Mediterranean market.
Baba ganoush
Char the whole aubergine over a flame or under the grill until the skin blackens and the inside collapses. Scoop out the smoky flesh, mix with tahini, lemon juice, garlic, and olive oil. The char is everything.
Aubergine parmigiana
Slice, salt, fry until golden, layer with tomato sauce and mozzarella, bake until bubbling. The dish that proves aubergine was always meant to be cooked with serious heat and serious cheese.
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