If there’s one vegetable that deserves more recognition for its culinary prowess, it’s the aubergine, also known as eggplant in some regions. With its glossy purple skin and firm yet tender flesh, aubergine is a true delight to the taste buds and a beloved ingredient in many cuisines worldwide.

Eggplant belongs to the nightshade family and is native to the Indian subcontinent. It made its way across different continents centuries ago, captivating chefs and home cooks alike with its unique flavor and texture. This versatile vegetable comes in various shapes, sizes and colours (purple, white and green).

One of the aubergine’s most charming qualities is its ability to absorb flavors like a sponge. When cooked, it takes on rich, hearty flavors and becomes incredibly creamy, making it a star ingredient in vegetarian and vegan dishes. Its adaptability in absorbing spices and herbs makes it a key player in bringing diverse tastes to these dishes.

In Hungary padlizsánkrém or eggplant dip is a popular appetizer that has found a special place on Hungarian tables for generations. This creamy and aromatic dip is a wonderful showcase of the Hungarian affinity for combining simple, wholesome ingredients to create a symphony of flavors.

The two popular versions of eggplant dip in Hungary are either made with oil and lemon juice, or with mayonnaise, both of them contain onion and/ or garlic, and they are seasoned with salt and pepper. Eggplant dip is served with slices of fresh bread or crusty baguette.

Choose the right eggplants: Opt for ones with smooth, shiny skin and no soft spots or blemishes.

Store correctly: Keep eggplants in a cool, dry place, away from direct sunlight. Avoid refrigerating them for extended periods as the cold temperature can lead to accelerated spoilage.