Abubergine: The New Cool Kid In Town

Known as ‘a poor man’s meat’, but the real ‘vegetarian treat’, Aubergine, a.k.a Eggplant, a.k.a Brinjal, is the next unsung hero of superfoods. Gone are the days of kale, brocoli, avocado and cauliflower, there’s a new superfood on the block. 

From dishes like classic Turkish stew imam bayildi and hünkar begendi, to food preparations where you chargrill aubergines and sprinkle with cumin, drizzle with saffron yogurt or encrust with fried semolina, eggplant chips, and the classic indian baingan bhartha, this humble superfood hits the right spot. Indeed, aubergines are so in vogue right now, vegans are using them to make “fakon”, or fake bacon.

But how healthy is Aubergine?

Purple fruit and veg in general are beneficial– think beetroot, blueberries, plums, red cabbage – because the anthocyanin which provides their colour is a powerful antioxidant. Aubergine skin is also high in phytonutrients and chlorogenic acid. 

Aubergines also form part of a Mediterranean diet, which recent research suggests could be better for the heart than taking statins. Reminiscent of sultry summer holidays, they can be stirred in ratatouille, mashed in baba ghanoush, layered in moussaka or baked, as in parmigiana di melanzane.

This veg du jour’s purple reign looks like it’s set to continue. Just call it the uber-gine.