Aubergines or commonly reffered to as Eggplants, come in many shapes and varieties. They are related to potatoes, peppers and tomatoes being one of the most popular vegetables in the Mediterranean.
The most common variety in Australia is the one with glossy purple-black skin. The flavour is slightly bitter and salt is usually added in preparation to counteract this taste.
The most popular way to eat aubergines is to thinly slice and fry them in olive oil, coat in batter or to grill them and preserve them in olive oil.
Aubergines keep well in the fridge for up to two weeks.