Aubergine / Eggplant
eggplant · brinjal · melanzane
Aubergine / Eggplant: what every chef needs to know
On the line, you will often reach for Aubergine / Eggplant — a nightshade vegetable with a unique spongy flesh structure that absorbs large quantities of fat when frying. Raw, aubergine is mildly bitter because of the alkaloid solanine and is almost never eaten raw. Heating neutralises the bitterness and gives the flesh a creamy, velvety texture. The dark purple skin is edible and contains anthocyanins (antioxidants). Characteristic of aubergine is the "sweating" reaction: the skin transpires moisture after cutting in response to cell disruption. Salting (30 min after cutting) and patting dry reduces this water content and bitterness. In modern cuisine, aubergine is charred for a powerful smoky flavour (baba ganoush), grilled as carpaccio, braised in tomato sauce (caponata) or layered in moussaka. It is one of the few vegetables that approaches meat in fat content and texture with the right preparation.
Aubergine / Eggplant: nutritional values per 100g (raw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Aubergine / Eggplant: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Greek baked dish of layers of eggplant, minced lamb with tomato sauce and a béchamel topping. eggplant is the structural base that gives the dish its characteristic texture.
Italian baked dish of layered fried eggplant, tomato sauce, mozzarella and Parmigiano Reggiano. One of the most iconic dishes of the Neapolitan and Sicilian kitchen.
Provencal braised vegetable dish in which eggplant, alongside pepper and zucchini, is one of the three core vegetables. The eggplant absorbs the olive oil and herbs and gives the dish its rich, velvety texture.
Arab dip of roasted eggplant puréed with tahini, garlic, lemon and olive oil. The smoky flavour of the roasted skin is decisive for quality. A fundamental dish of the Levantine kitchen.
Sicilian sweet-and-sour stew of eggplant with celery, tomato, capers, olives, vinegar and sugar. The agrodolce balance is characteristic of the Arab-Norman heritage of Sicilian cuisine.
Turkish dish of eggplant stuffed or braised with tomato, onion and garlic in generous olive oil. The name literally means "the imam fainted" — either from delight or from the quantity of oil, depending on interpretation.
Aubergine / Eggplant: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
A charred black outside is desired: gives smoky aroma to the flesh. Cool in a sealed pan.
Salt for 30 min, pat dry. Rub with olive oil. grill marks enhance presentation.
Coat in flour for a lighter coating. Do not slice too thick (8–10 mm).
Fry eggplant first, than braise with capers, olives, tomato sauce, vinegar and sugar.
Aubergine / Eggplant: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Aubergine / Eggplant: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Local Dutch growing: July–September. Imports (Spain, Morocco, Turkey) year-round. Best quality: dark purple, heavy for their size, firm and glossy.
Aubergine / Eggplant: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Aubergine / Eggplant: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
eggplant develops a creamy, meaty texture after cooking that complements fruity, medium-bodied red wines. Nero d'Avola from Sicily is THE reference: plum, cocoa, and herbal notes connect seamlessly with parmigiana and caponata. The wine has the structure for the rich, oily texture of cooked eggplant.
- Nero d'Avola DOC Sicilia (Donnafugata, Planeta)
- Sicilia IGT Nero d'Avola
- Cerasuolo di Vittoria DOCG (met Frappato)
The pepper, herbal, and ripe saute structure of a Rhône GSM blend suits grilled eggplant with herbed seasoning. The Syrah component adds smoky notes that complement the roasted eggplant.
- Côtes du Rhône Villages
- Gigondas
- Vacqueyras
- Lirac Rouge
The high acidity and dark saute notes of Barbera contrast with the oily richness of cooked eggplant in ratatouille and imam bayildi. Low tannins ensure the wine does not overwhelm the delicate eggplant flavour.
- Barbera d'Asti Superiore
- Barbera d'Alba
- Barbera del Monferrato
Primitivo has a rich, jam-like style with low acidity and high alcohol that connects with the fat-rich texture of deep-fried or oil-based eggplant preparations. An authentic pairing within Apulian cuisine.
- Primitivo di Manduria DOC
- Primitivo Salento IGT
- Zinfandel (Californische neef, vergelijkbaar profiel)
The acidity and cherry-earthy notes of Chianti Sangiovese connect with eggplant in tomato sauces, particularly with parmigiana di melanzane with tomato sauce and mozzarella. The Italian origin makes this a naturally integrated pairing.
- Chianti DOCG (toegankelijk)
- Chianti Classico DOCG
- Rosso di Montalcino (toegankelijker Brunello-stijl)
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Aubergine / Eggplant
Do I always need to salt aubergine before cooking?
For modern varieties, salting is less necessary than before: the bitterness has been bred out. But salting (30 min, pat dry) still has two benefits that remain relevant: (1) drawing out moisture so it absorbs less oil when frying, (2) a firmer texture that holds grill marks better. For baba ganoush and charring: do not salt, the moisture is wanted.
Why does aubergine absorb so much oil?
The spongy cell vacuoles of aubergine soak up oil like a sponge. Solutions: (1) Salt and pat dry before frying, (2) Fry over high heat so the outside seals quickly, (3) Add olive oil after cooking rather than before, (4) Cold smoking or charring gives full flavour without oil.
How do I make the best baba ganoush?
Char the aubergine directly over a gas flame or red-hot grill until completely black on the outside. Allow to cool, peel away the charred skin and collect the smoky flesh. Mix with tahini, garlic, lemon juice and salt. The key is complete charring of the outside: this gives the characteristic depth of smoke that cannot be replicated with liquid smoke.
At what temperature should you store Aubergine / Eggplant?
Store Aubergine / Eggplant at +8°C to +12°C (sensitive to cold damage at lower temperatures), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Aubergine / Eggplant professionally?
The primary professional technique for Aubergine / Eggplant is smoking/branden (baba ganoush) at immediately on gasvlam or gloeiende grill for 10-15 min ronddraaiend. Always verify core temperature with a calibrated probe thermometer.
Does Aubergine / Eggplant contain allergens?
Aubergine / Eggplant is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Alternatives for Aubergine / Eggplant
Professional substitutes for aubergine / eggplant in hospitality: culinary alternatives, allergen-free options and seasonal replacements. Including HACCP storage conditions per alternative.
Vergelijkbare absorptie of oliën and herbs. less bitter, sneller cooked.
Vleesvervanger at vegetarische preparations. Lager vochtgehalte then eggplant.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
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- Use of the information on this page as the basis for commercial or operational decisions;
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
