Aubergine

Technical name:

Solanum melongena

Season:

October, November, December, January, February, March and April

Gastronomic use:

Aubergine should always be cooked, never eaten raw. It is also a product highly appreciated in many cultures, such as in Catalonia as “samfaina” or “escalibada”, in Italy  “caponata” or the Greeks  “musaca”.