One of the things we Dominicans are most grateful for is to have discovered aubergines (scientific name: solanum melongena) as a daily staple. Aubergines or eggplants are delicious, versatile and cheap. They grow all year round and complement every dish. They are fondly known as “the poor person’s meat”.

Aubergines are in fact fruits, not vegetables. They are closely related to potatoes and tomatoes, and belong to the solanaceae family. Aubergine stems tend to be thorny, and that fact has given rise to the Spanish saying “meterse en un berenjenal” which means something like getting into trouble.

Aubergines can be round, long or cylindrical and come in a whole spectrum of colours, from white to black, going through all shades of violet and purple. No matter what colour, aubergine skin is always shiny, firm and smooth to the touch.

Aubergines are originally from India and other Asian countries, where they have been grown for centuries. They were eaten in ancient Egypt, but appear to have been unknown in ancient Greece and Rome, as there is no mention of aubergines in any of the known ancient gastronomic texts. The Arabs brought them to the Iberian peninsula in the middle ages, and from there their fame spread to the rest of the world.

In ancient times it seems that aubergines were not eaten for their vitamin content or nutritional qualities, but for medicinal purposes: they are recommended for their diuretic and laxative qualities, and for arthritis sufferers due to their mineral content.

Their calcium content means aubergines are effective against rickets, dental cavities and other bone ailments. They are also good as a treatment for rheumatism, as well as diabetes and skin complaints.

In general, aubergines are digestible, nutritious and have laxative properties. They should be eaten ripe, never unripe or raw, because the raw fruits contain solamine, a toxic substance that is destroyed in the cooking process. Not bad for a fruit with just 25 calories, composed of 90% water.

Cooking tips
Before cooking, aubergines should be washed thoroughly to get rid of the bitter juices, and soaked in cold water with a few drops of lemon juice. Some cooks believe that aubergines will turn out lighter and tastier if they are cut in slices 1cm wide and placed in a colander, sprinkled with salt and left to stand for half an hour.

The sky’s the limit when it comes to the vast range of aubergine-based dishes. Here in the DR there is much creativity: from typical fried slices to oriental tempura. Depending on how they are prepared, aubergines make an excellent main dish, or a side dish accompanying meat or fish.

A very Dominican dish would be stewed aubergines with pork: few things surpass this for taste. Try them scrambled with egg or sweet red peppers, in salads or appetizers, á la vinaigrette, caponata, with cream or au gratin, or a la parmigiana. In savoury bakes, use minced beef or cheese as a filling. Aubergines go well with ripe plantains in a tropical savoury bake. Life would not be complete without trying an aubergine lasagna or aubergine cannelloni. Leave a little room for the meatballs and don’t miss out on stuffed ones.


By Salome
Salome (her nom de plume) is a cookery and lifestyle writer for various local publications.