This miniature version of the aubergine, also known as eggplant, is cylindrical with a rounded base. It has glossy, purple, satin-like skin and white, spongy flesh, containing many small edible seeds. The stem and calyx are covered in short spines and are attached at the tapered end.

Aubergines are from the same family as tomatoes, potatoes and tobacco.

BABY AUBERGINE are classed as a vegetable.


Baby aubergines are great halved and stuffed, then baked and served as a vegetable side dish. You can also try steaming, grilling or try them barbecued. Add to salads, dips, casseroles and sauces.

Nutritional Information

Typical values per 100g: energy 30 kcal, 126 kJ; protein 1.2g; carbohydrate 5.9g; fat 0g.


Wash thoroughly and trim both ends. Slice, dice or halve as required. Baby aubergines do not require salting like older aubergines.


Store in a refrigerator, in the salad compartment.


Look for firm aubergines that are heavy for their size. Their skin should be bright, shiny, unblemished and evenly coloured. Avoid ones that are flabby, shrivelled or with soft spots. The stalk end should still be green and fresh-looking.

Fun Fact

In India and medieval Europe, the aubergine was credited with remarkable properties as a love potion. In China, it was fashionable for ladies in high society to use dark aubergine skins to stain their teeth black.


Shown below is where this item grows in the world and where it may come from when you buy it at your supermarket or local shop.