In France, aubergines are becoming the most sought-after summer vegetable, not only for stews or Moussaka (meat and aubergine casserole), but also when simply brushed with oil and seasoned with Provençal herbs for grilling.

The average French person consumes about 1 kg of aubergines a year, compared to 10 kg in the Middle East.

There are currently more than 341 varieties of aubergines in the world, of which 50 are grown in France and are included in the official catalogue of plant varieties.

More than 85% of the world's eggplant production comes from China and India. In France, the area under aubergine cultivation varies around 1 407 hectares, with a yield of more than 40 000 tonnes.

In Europe, Italy is the main producer of aubergines, with most varieties grown outdoors, while in Spain and the Benelux, greenhouse or tunnel cultivation is predominant. France is currently only able to meet 40% of its eggplant needs.

Benefits of aubergines 

Aubergines contain valuable nutrients such as fibre, potassium, magnesium, vitamins B6, K, A and C. Their taste and texture make them a valuable product in many recipes for breakfast, dinner and snacks. But first, the benefits of aubergines.

Helps to lose weight thanks to its fibre and antioxidants and low calorie content. 100 g of aubergine – contains only 20 kcal, 3.4 g fibre/100 g. Of course, if you fry it in fat or fill it with cheese – the low calorific value of this vegetable, or rather berry, won't help.

The antioxidant flavonoid anthocyanin, which gives eggplant its colour, helps to strengthen the cardiovascular system.

Helps lower cholesterol, but only if you don't fry the aubergine in fat!

Helps fight against viruses and bacteria – this is the property of chlorogenic acid in aubergine.

Anti-cancer – the polyphenols anthocyanin and chlorogenic acid protect cells from the effects of free radicals and the development and spread of tumour tissue, as well as stimulating detoxifying enzymes inside the cell and promoting the death of cancer cells.

Helps the brain to function well – thanks to the nasunin in the eggplant skin. It is said to help improve the transport of nutrients into the cell, stimulate the elimination of slags, and improve cerebral blood flow and memory.

How do I choose aubergines in the shop?

The skin of a good quality aubergine should be smooth, shiny and dark purple in colour. When you want to make sure that the aubergine is really fresh, press the skin to see if there is any indentation.

Important! Green and heavily overgrown aubergines (not available in the shops) are not suitable for eating as they accumulate the poisonous substance salinin. Solanine – this is a chemical that can cause poisoning in large quantities. Symptoms of such poisoning include nausea, diarrhoea, vomiting, stomach cramps, headaches and dizziness.