Aubergine (eggplant)
A high-moisture vegetable that must be pre-cooked (typically salted, rested, and roasted) before topping to avoid a watery, undercooked result.
- Salt
- low
- Fat
- low
- Sweetness
- low
- Acidity
- low
- Heat
- none
- Moisture
- high
- Umami
- low
- Cooking requirement
- must be cooked
Preparation
Sliced thin, salted and rested to draw out excess water, then roasted or grilled before topping
Applied as thin roasted slices rather than raw chunks
Applied before baking.
Cautions
- used raw or unsalted, its high water content and spongy texture make for a watery, undercooked result
Pairs well with
- Fresh basil
Explicitly noted as a good balance for Aubergine (eggplant).
- Pepperoni
Adds textural contrast against Aubergine (eggplant).
- Soppressata
Adds textural contrast against Aubergine (eggplant).
- Guanciale
Adds textural contrast against Aubergine (eggplant).
- Cooked bacon
Adds textural contrast against Aubergine (eggplant).
- Onion
Adds textural contrast against Aubergine (eggplant).