Aubergines from the Ribera market gardens, firm and glossy, picked the day your order is prepared. For the oven, the griddle, escalivada or stuffed. In season in summer and autumn.
Aubergines from the Ribera market gardens, firm and glossy, cut the day we prepare your order. When an aubergine has been sitting for days the skin wrinkles and the flesh turns spongy; these arrive well before that.
Halved and roasted, griddled in thick slices, in escalivada with peppers, or fried with honey — ours, if you like. If the bitterness bothers you, salt the slices and let them drain for twenty minutes before cooking.
In the salad drawer of the fridge they’ll keep a good week. Better without a sealed bag, so they don’t sweat.
You can see the rest in Vegetables.
