Aubergines are a popular fruit often used in hearty dishes. Going by various names (such as eggplants in America), aubergines are used in cuisines worldwide.
They are part of the nightshade family, including other common ingredients such as potatoes and tomatoes. However, many grocery stores lack aubergines even when they are in season.
If your local supermarket doesn’t supply aubergines, then there are plenty of other vegetables that you can use instead.
Our 5 Substitutes for Aubergine
Aubergines are full of antitoxins that are healthy for your heart and full of other beneficial nutrients such as potassium. In fact, aubergines have more potassium than bananas do.
When raw, aubergines are quite firm though a little juicy, but they take on a tender consistency when cooked. Aubergines have a very mild flavour that strikes a sweet/bitter balance in both cases.
Here are our top 5 substitutes for aubergine:
1) Courgette
Courgettes can be used in any dish that features aubergine and will only make a slight difference in your dish.
They are more readily available in the months that aubergines are not, as courgettes are a type of summer squash.
The main difference that courgettes will make to your dish is its texture. When cooked, they are not as moist as aubergines, remaining firmer with less of a juicy centre.
Courgettes, while still mild, do have a more intense flavour than aubergines. Only use half as much courgette as you would aubergine to prevent overwhelming your dish.
Cut for an Even Cook
Due to the thickness of a courgette compared to an aubergine, you will need to cut them up into smaller pieces to cook them the same way as aubergine.
2) Portobello Mushrooms
A very popular meat replacement in the vegetarian and vegan community, portobello mushrooms are readily available in any supermarket at any time of the year. They are the larger mushrooms with a large cap that is chewier than other mushrooms.
Despite being chewy, portobello mushrooms are a filling but light ingredient like aubergines. They can be the main feature of your dish without leaving you bloated.
Mushrooms are a quick way to access an impactful umami flavour. Aubergines also have an umami taste though milder than portobello mushrooms.
Make sure to add some sweet or sour flavours to your dish to balance out the mushroom’s harsher profile.
Earthier Flavour Profile
Portobello mushrooms are a kind of fungus. They will have an earthier flavour than aubergines which makes them best used in hearty dishes.
3) Okra
It may not be the most popular vegetable, but okra may be more readily available in your local supermarket than aubergine. It is also likely to be cheaper all year round.
Okra has a much higher fibre content than aubergine, which means that it will be tougher and crunchier when cooked. However, okra will be just as juicy as aubergine, so the firmness won’t make that much of a difference.
Flavour-wise, okra has a very unique pallet of flavours. It is comparable to aubergine with its heartiness, but it also has a grassy burst.
Frozen or Fresh?
Okra can be brought either frozen or fresh. To substitute aubergine, buy frozen okra and don’t defrost it entirely before using. This will result in higher moisture content and a consistency closer to aubergines.
4) Shiitake Mushrooms
Most popular in East Asian cuisine, shiitake mushrooms have become increasingly common in western supermarkets and are relatively easy to get your hands on.
They are similar to portobello mushrooms because they have a strong umami taste, but they are more suited to stir-fries and Japanese dishes as that is where their flavours are mostly fully utilized.
That being said, shiitake mushrooms can be used in any way that aubergines can as they are a versatile ingredient. You will not need to do much to incorporate them into your dish well.
Overcook Them, No Really!
If you are looking for a mushier aubergine texture, you can always overcook the shiitake mushrooms on purpose. So long as you don’t burn them, you can let them cook long enough to take on the consistency of aubergine.
5) Tomatoes
As tomatoes and aubergines are from the same family, they can be used as a sweeter alternative to aubergine in most meals.
If you only have tomatoes but don’t want the added sweetness, balance out your dish with more salt or lemon juice. The flavours will still fall a little away from an aubergine’s but will be similar.
Tomatoes are easily accessible and are affordable at most grocery stores all year round. They are typically more juicy in the summer months and will better match the consistency of cooked aubergine.
Which Tomatoes Work Best?
It is green tomatoes that carry the most umami flavour and will work best when used in place of aubergine. If you only have red tomatoes to hand, they will work but will be much sweeter.
Other Substitutes for Aubergine
Just because your supermarket does not supply the typical long, purple aubergines doesn’t mean they don’t supply it at all. Here are a few other aubergine species to look out for:
- White Aubergine – As the name would suggest, white aubergine is entirely white. Its skin is a lot firmer than regular aubergine, so peel before cooking.
- Indian Aubergine – Though a similar purple colour, Indian aubergine is a lot sweeter and crunchy than normal aubergine. It is also typically smaller.
Summary
If your local supermarket has run out of the regular kind, there are plenty of other substitutes for aubergine to choose from.
But if you need to opt for a different fruit or veg, courgettes and other meatier foods like mushrooms are a great substitute for aubergines.