[mumsflowerpot]

I harvested the last couple, relatively small aubergines over the last few days and made a lovely aubergine and mozzerella bake with them.

Or so I thought, they were bitter and totally inedible! (and i'm never cooking with mozzarella cheese again as it takes ages to wash up!).

The aubergines were grown in the greenhouse, have I left the aubergines on the plant too long or is it just the time of year and they always go like that?

Anyone help?

Thanks
Chris

[gobs]

If the previous ones were Ok ,you just left them too long, otherwise aubergine has a bitter principle, more present in some, than other varieties. Certain varieties and mature fruit needs standing in salt for a while, to get rid of it, before cooking.

[Sally A]

Aubergines go more bitter when they lose their natural shine. I've got a couple of small ones that never got to the shine stage, they've just gone purple/creamy stripey.  I'll pick them, but taste them before I decide whether to use them or not.

[mumsflowerpot]

Thanks for that, I think i've left them on the plant too long as the earlier ones were ok, actually better than ok, they were the best tasting aubergines i've ever had; bias aside. (Moneymakers).

I took out the plants today, as although they have some flowers I guessed they would come to nothing now.

Chris.