1. Artichoke
  2. Asparagus
  3. Aubergine
  4. Avocado
  5. Beansprouts
  6. Beetroot
  7. Broad beans
  8. Broccoli
  9. Brussels sprouts
  10. Butternut squash
  11. Cabbage
  12. Carrots
  13. Cauliflower
  14. Celery
  15. Chard
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  17. Chillies
  18. Climbing Beans
  19. Courgettes
  20. Cucumber
  21. Fennel
  22. Garlic
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  24. Green beans
  25. Horseradish
  26. Jerusalem Artichoke
  27. Kale
  28. Leeks
  29. Lettuce
  30. Mushrooms
  31. Okra
  32. Onions
  33. Pak Choi
  34. Parsnips
  35. Peas
  36. Peppers
  37. Plantain
  38. Potatoes
  39. Radicchio
  40. Radishes
  41. Rhubarb
  42. Rocket
  43. Spinach
  44. Sugar Snap Peas
  45. Swede
  46. Sweet potatoes
  47. Sweetcorn
  48. Tomatoes
  49. Turnips
  50. Wasabi
  51. Watercress
  52. Yam
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How to cook Aubergine

Aubergines are often grilled, barbecued, fried, roasted or baked. They are sometimes stuffed with other ingredients. The flesh of an aubergine quickly discolours once cut, so prepare just before cooking. The spongy texture means that they are excellent for soaking up flavour – and also cooking oil, so be aware of this when frying!

WATCH: Baked aubergine parmigiana

READ: Vegetarian aubergine tagine

IS AN AUBERGINE A VEGETABLE?

Although we call aubergines vegetables, they’re technically a fruit because they contain seeds. They’re part of the Nightshade plant family, which includes tomatoes, chillies, peppers and potatoes.

DID YOU KNOW?

Aubergines come in many different colours – purple, green, pink-striped and even orange. While some are long and slender, others, like the Thai green pea, are the size of a grape.

In the United States, aubergines are called eggplants, and in West Africa they are sometimes called garden eggs – this is because some varieties are a pale yellow colour, similar to eggs.


What are the health benefits?

One third of a medium-sized aubergine counts as one of your 5-a-day.