Choose aubergines with smooth, unbruised and shiny skins.
Aubergines are best kept in the fridge where they will last for up to 1 week. They can also be stored at room temperature, unless it is very warm.
To freeze aubergines, first chop and blanch, then dip in lemon water to prevent blackening. To avoid slices sticking together, freeze on a tray for 1 hour before transferring into freezer bags.
6 – 12 months
Believe it or not, aubergine can be used for more than just ratatouille! You can incorporate aubergine into assorted tomato dishes such as pasta sauce or moussaka. Alternatively, roast aubergines to make the most of your BBQ. Once you have cooked your meal, coat whole aubergines in a little olive oil and leave to roast on the grill as the embers die down. When the aubergines have collapsed and softened, mash altogether with some garlic, lemon juice and olive oil. This makes a delicious, creamy dip with a smoky BBQ flavour.