Ingredients

Aubergines: make the flesh tender

Aubergine needs enough cooking to lose a spongy texture. Watch both oil distribution and tenderness.

Choosing the product

Choose firm vegetables with sound skin. Size determines pieces and pan space; skin colour alone cannot define a universal cooking rule.

Preparing and using it

Cut evenly and brown in batches. Distribute the measured oil rather than repeatedly adding more. Test flesh with a knife, then finish with tomatoes and other vegetables.

Substitutions and adaptations

Oven cooking can prepare pieces before combining, but changes equipment and sequencing. Courgette or mushroom makes a different texture, not an exact replacement.

Mistakes to avoid

Brown outside does not always mean tender inside. Lower heat if colouring too fast. Salting in advance is not a universal requirement.

Frequently asked questions

Must aubergines always be salted and drained?

Not for every preparation. For ratatouille, even cutting, batches and cooking until tender matter most. If you salt first, pat dry and account for that salt in the finished dish.

Complementary resource

From garden to kitchen

To grow this ingredient yourself, explore its cultivation and harvesting guide.

Aubergines: growing and harvesting — Jardins Potagers France · Resource in French