Aubergines are the ultimate summer vegetable: low in calories, rich in fibre with a skin that is rich in anti-oxidants. Readily available in the summer markets, aubergines have been cultivated in the south of France in the 15th century, where its flourishes in the hot dry summers. When choosing an aubergine, it is best to select a small fruit (less water content) with a smooth and glossy skin which feels firm to the touch.

Only consumed when cooked, it is loved by chefs for its ability to absorb flavours, it has an important place in the gastronomy of Provence, whether it is simply halved, brushed with oil and grilled on the barbecue, or prepared in such Provencal specialities such as Ratatouille or caviar d’aubergine ( a tasty eggplant dip which features in many a summer aperitif) .

Recipe for Caviar d’aubergine (eggplant dip)

• 1 large aubergine

• 1 garlic clove

• 1 petit oignon (diced and braised)

• Fresh parsley

• 1 tablespoon of lemon juice

• 1 small tomato chopped and braised

• 1 tablespoon of olive oil

• 1 tablespoon of balsamic vinegar

• Fresh marjoram

• ground salt and pepper

Cut the aubergine in two and cut into the flesh in a grid shape. Brush with oil, grill for 20 minutes and scoop out the flesh. Meanwhile, braise the diced onion on low heat adding the diced tomato for the last couple of minutes. Mix the aubergine ‘compote’ with all other ingredients and stir until you have a smooth texture (by hand or using a mixer).