Aubergines, also known as eggplants, trace their origins to India, where they were cultivated as early as 500 BC. Celebrated for their rich purple colour and glossy, smooth texture, these versatile vegetables feature prominently in global cuisines. They add depth to Mediterranean moussaka, enhance French ratatouille, bring smoky richness to Middle Eastern baba ganoush, and perfectly absorb flavours in Japanese teriyaki, making them a staple in countless savoury dishes worldwide.

Our contributing chefs this month are; Alex Navarro, Executive Chef at QVO Hospitality who was inspired by a Moroccan dish, Eran Tibi, Founder & Executive Chef at Bala Baya & Kapara, the creator and originator of ‘Aubergine Mess’, and Chris Hobson, Head Chef at the brand new View Restaurant in Scarborough, who has recommended using aubergine as a purée, in a curry and stuffing it with tomato and cheese.

Roast Aubergine Purée

Pierce the aubergines, add to a roasting tray and brush with yorkshire rapeseed oil. Roast at 180°c for approx 40 mins. Once cooled, scoop out the flesh and mash to a purée. Add fresh garlic, salt and lemon juice and mix. Add a little oil to a frying pan and fry smoked almonds, chilli and rosemary. Top the aubergine with the almond mix and room temperature yorkshire blue cheese. Great with sourdough or as a side dish.

Spiced Aubergine & Coconut Curry

Aubergines are brilliant in curries as they soak up all the flavour so well. Add diced aubergine spices, garlic, and onion to a pan and fry on a high heat for 6 minutes, reduce the heat and after a further 6 minutes add coconut milk. Finish with fresh coriander.

Stuffed Aubergine

Great as a main course and can be stuffed with anything. This is a personal favourite – fresh tomatoes and cheeses topped with a seaweed crust and finished with a simple salad and chips.

Zalouk

Our Moroccan-inspired Zalouk features diced and fried aubergine, mixed with tomatoes, yellow peppers, garlic, and spices. Served warm as part of Maray’s mezze with pitta bread, it’s a truly addictive dish and is very popular.

Aubergine Mess

Originally called “Aubergine and Pomegranate,” the aubergine mess dish evolved during a pop-up in Budapest when pomegranates were out of season. Inspired by the smoky aubergine and the citrusy burst of lychee found in local markets, the combination was a perfect match.

Waste Not, Want Not

Chris recommends chopping up the unused stems before adding them to stocks and sauces for extra flavour. If your aubergines are a little soft, roast them whole to transform them into dips and purées.

For a full breakdown of what’s in season each month, head to the Seasonality Calendar at

Your Guide to What’s Fresh & When

Want to make the most of fresh, in-season ingredients all year round? Discover what’s at its best each month and get inspired with recipe ideas by heading to our Seasonality Calendar