In the spotlight - Aubergines

I've always shied away from cooking with aubergines, not that I dislike them - I've enjoyed them in ratatouille and moussaka previously - but the faff of having to pre-salt them to remove their bitterness had put me off. However, I have recently discovered that while not exactly a myth, it is not now necessary to pre-salt aubergines, as apparently the bitterness has been bred out of them. So with this new-found knowledge, I dug out an old recipe for an aubergine bake (adapted below) and off I went. I can now gladly say that aubergines will be firmly staying on the menu.

• Also known as eggplant and brinjal (and its literal translation from Italian is "crazy apple"), aubergines like tomatoes belong to the nightshade family. While some people with arthritis choose to avoid this family of plants, there isn't any good evidence that eating these worsen arthritis and in fact their antioxidants may be beneficial in slowing its progression.
• They originate from India and while we might be used to the purple variety, aubergines also come in white, yellow, green, two-tone and striped.
• You might not associate foods with nicotine, but aubergines contain the most of any type of food - tobacco also belongs to the nightshade family. However, the levels still remain very low - you would have to eat 20lb to get the equivalent of smoking a cigarette.
• Whilst perhaps being low in vitamins, they are a source of fibre and the deep colour of their skin certainly makes the purple varieties rich in antioxidants.
• Aubergine does tend to absorb a lot of oil due to all its air pockets. No one likes greasy aubergine, so salting them prior to cooking can help to reduce the problem of oil absorption. To salt an aubergine, cut into thick slices, add a generous amount of salt to the surface and then after half an hour rinse them thoroughly to remove the salt.
• You have Elizabeth David - an influential cookery writer - to thank for aubergine becoming an addition to the British menu. Following her travels, she introduced the idea of cooking with a number of Mediterranean foods to our kitchens.

Aubergine bake - serves 2

• Chop a small onion and fry in a little oil till softened.
• Add 1 chopped clove of garlic and cook for a further minute.
• Add a 400g tin of chopped tomatoes, a tsp of mixed herbs and pepper to taste.
• Stir and simmer until a thick sauce has formed.
• Meanwhile chop an aubergine into half-centimetre thick slices, brush with a little oil on each side and griddle for a few minutes, turning halfway.
• Place a layer of aubergine in the bottom of a small pyrex dish, cover with a layer of the tomato sauce, then repeat.
• Sprinkle a handful of grated cheese on the top and cook covered at 180 degrees C (gas mark 4) for 30 mins.
• Enjoy with a green salad and a slice of crusty bread.

Aubergine and chickpea salad - serves 2

• Chop an aubergine into half-centimetre slices, lightly oil on each side, then place on a baking tray under a medium grill. Cook on each side for 4-5 mins or until tender, then cut each slice into 4.
• Slice a small red onion finely and add to a bowl with the aubergine, half a drained can of chickpeas and a small handful of chopped coriander.
• Make a dressing by adding to a small screw-top jar 1tsp each of paprika, cumin and honey, the juice of a lemon and 2tbsp olive oil. Shake well, then drizzle over the salad.
• Serve with green salad and couscous.