Aubergine

The aubergine (also known as eggplant) is related to the potato and tomato. Native to India, this exotic looking fruit with its beautiful glossy deep purple skin and fleshy texture, is a popular import but it has never been commercially grown in Ireland – until now.

This year - in March 2012 to be exact – the north Dublin producers Keelings harvested their first crop of Irish aubergines.

Planted in December in their state-of-the-art glasshouses in St Margaret’s, Co. Dublin, the harvesting season runs from March through to the end of October.

This is great news for Irish shoppers as Irish aubergines are 2 days fresher than those coming in from Holland - so, not only are we saving food miles and supporting Irish jobs by buying Irish, but we’re guaranteed fresher produce too.

Two varieties are being grown in the Keelings glasshouses and the company – which employs over 1,400 people in Ireland and about 2,000 people across the group - estimates that they will be picking 4 tonnes of Irish aubergines a week. Definitely an item to remember on the shopping list this season.

Popular in many cultures, both flesh and skin of the aubergine are edible and, as the flesh is very absorbent, it is well suited to long slow cooking and develops a rich flavour when cooked in dishes like ratatouille and moussaka. The raw fruit is traditionally salted, rinsed and drained to offset any possible bitter taste, but modern varieties are unlikely to need any special treatment.

RECIPE: Beef Burgers with Sweet & Sour Aubergine

This dressed up burger recipe with a juicy sauce is inexpensive yet suitable for any occasion. Irish grown red peppers from Keelings are also available and you might try using one of the growing number of Irish rapeseed oils, eg Derrycamma, from Co Louth, Dongeal Rapeseed Oil from farms in Donegal and Northern Ireland, and Second Nature/Happy Heart from Co Kilkenny.

Serves 4

Burgers:

450g/ 1 lb lean minced Irish beef
1 onion, finely chopped, sautéed in a little oil
1-2 cloves garlic, chopped
1 tablespoon basil, chopped
Salt & black pepper

Sweet & Sour Aubergine Sauce:

30ml/2 tablespoons oil
2-3 shallots or 1 onion, chopped
1 aubergine, diced
1 red pepper, deseeded, diced
15ml/1 tablespoon soy sauce
15ml/1 tablespoon balsamic vinegar
15ml/1 tablespoon lemon juice
125ml /4 fl oz tomato juice
5ml/1 teaspoon sugar
Handful of basil, chopped

Combine the burger ingredients and shape into 4 burgers.

Grill or barbecue for 8-10 minutes, until fully cooked.

Meanwhile, make up the aubergine sauce.

Heat the oil, sauté the shallots, aubergine and pepper until just soft.

Add the soy, balsamic vinegar, lemon juice, tomato juice, sugar and basil. Simmer for 4-5 minutes.

Taste for seasoning.

Serve with rice or baked potatoes and a seasonal green vegetable or side salad.