To Brits they’re the exotic aubergine, to Americans and Australians the eggplant  and to Indians and Sri Lankans the brinjal – most think it’s a vegetable but it’s actually a berry, and you’ll find it in an array of global cuisines, for good reason.

Aubergines are a good source of fibre, folic acid and potassium. The skin contains anthocyanin's, which are high in antioxidants, which can help the body fight off illness. Research also shows them to be effective in treating high levels of cholesterol.