Instructions: Although seemingly a quintessential Mediterranean vegetable the aubergine actually came from the East probably India. Botanically it belongs to the Solanaceae family like the tomato pepper and potato .It originally tended to be bitter so it was imperative once sliced either to immerse it in salted water for half an hour or to sprinkle the slices with salt and then rinse them. Nowadays with modern varieties I find there is no bitterness so it is not necessary to go through this procedure any more not with Mediterranean varieties anyway. I know that in places like India and Ceylon some aubergines can still be bitter so beware.

It is in Turkey that the love of aubergines is proverbial and they will be found there in a plethora of dishes. Aubergines are a good source of calcium vitamin A and a smaller amount of vitamin C.

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