Aubergines

"dido22" <[email hidden]> wrote in message
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Quoted message said:

Hello,

I like to cook Aubergines by cutting them into large chunks, salting them,
draining on kitchen paper for an hour or so, then roasting in olive oil
for about 30 mins.

Recently I have found their skins to be very tough & inedible, like thick
paper. Is this because of the season, the variety (I have no idea what the
variety is), or something else ??

I buy them from the local supermarket.

Any ideas ?

Thanks

KK

Probably the variety. Many vegetables have been hybridized for thicker skins
to help them stand up to handling & shipping. Tomatoes & strawberries are
two other examples. Some of the aubergines I've grown have had thinner
skins. I've never really paid attention to the varieties I've grown, though.

Do you have a local farmer's market where you might find other varieties?