{"id":2766,"date":"2026-09-21T04:23:01","date_gmt":"2026-09-21T02:23:01","guid":{"rendered":"https:\/\/stoll-freres.ch\/?p=2766"},"modified":"2026-09-21T04:30:57","modified_gmt":"2026-09-21T02:30:57","slug":"laubergine-un-fruit-legume-qui-reserve-bien-des-surprises","status":"publish","type":"post","link":"https:\/\/stoll-freres.ch\/fr\/laubergine-un-fruit-legume-qui-reserve-bien-des-surprises\/","title":{"rendered":"L\u2019aubergine, un fruit-l\u00e9gume qui r\u00e9serve bien des surprises"},"content":{"rendered":"\t\t
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Entre Asie, Afrique et Europe, l\u2019aubergine voyage depuis pr\u00e8s de deux mill\u00e9naires d\u2019une cuisine \u00e0 l\u2019autre: baingan bharta indien, yuxiang qiezi chinois, baba ganoush levantin, akpessi ivoirien, zacusc\u0103 roumaine, moussaka grecque ou encore parmigiana italienne. Grill\u00e9e, r\u00f4tie, frite ou fum\u00e9e, sa chair fondante absorbe les assaisonnements et se pr\u00eate \u00e0 une multitude de pr\u00e9parations.<\/p>

\u00abL\u2019aubergine ne laisse jamais indiff\u00e9rent. D\u00e8s qu\u2019on en parle, chacun a une recette, un souvenir de voyage ou une mani\u00e8re pr\u00e9f\u00e9r\u00e9e de la cuisiner\u00bb, constate Julien Stoll, directeur de la production sous serre chez Stoll, o\u00f9 quelque 400 tonnes de ce fuit-l\u00e9gume sont r\u00e9colt\u00e9es chaque ann\u00e9e.<\/p>

Violette, blanche, verte… une vari\u00e9t\u00e9 de visages et de saveurs<\/h3>

En Suisse, l\u2019aubergine que l\u2019on rencontre le plus souvent est violette et l\u00e9g\u00e8rement allong\u00e9e. Mais elle est loin d\u2019\u00eatre la seule. Certaines vari\u00e9t\u00e9s sont longues et fines, souvent associ\u00e9es aux cuisines chinoise et japonaise. D\u2019autres sont stri\u00e9es de violet et de blanc, mauves ou enti\u00e8rement blanches, longues, ovales ou presque rondes. Dans certains currys tha\u00efs, on trouve aussi les \u00abaubergines-pois\u00bb, de minuscules fruits verts \u00e0 la saveur am\u00e8re. En Afrique, certaines esp\u00e8ces apparent\u00e9es produisent quant \u00e0 elles des fruits ronds ou ovales qui peuvent devenir orange \u00e0 maturit\u00e9.<\/p>

Le nom lui-m\u00eame raconte une histoire de voyages. Le fran\u00e7ais \u00abaubergine\u00bb vient du catalan, lui-m\u00eame issu de l\u2019arabe, avec des racines plus anciennes en persan et en sanskrit. Si l\u2019italien \u00abmelanzana\u00bb est souvent d\u00e9crit comme venant du latin \u00abmala insana\u00bb, soit \u00abfruit malsain\u00bb, il semblerait en r\u00e9alit\u00e9 qu\u2019il provienne \u00e9galement de l\u2019arabe. Quant \u00e0 l\u2019anglais \u00abeggplant\u00bb ou \u00e0 l\u2019allemand \u00abEierfrucht\u00bb, l\u2019origine du mot est plus \u00e9vidente, puisqu\u2019elle fait directement r\u00e9f\u00e9rence \u00e0 la forme des fruits, qui \u00e9voquent des \u0153ufs.<\/p>

Les aubergines sont-elles vraiment am\u00e8res?<\/h3>

L\u2019amertume d\u00e9pend essentiellement du choix vari\u00e9tal. \u00abNous s\u00e9lectionnons des vari\u00e9t\u00e9s peu am\u00e8res, qui correspondent au go\u00fbt recherch\u00e9 par nos clients. Ce sont justement ces aubergines violettes, l\u00e9g\u00e8rement allong\u00e9es, fermes et brillantes que nous cultivons dans nos serres et que l\u2019on retrouve g\u00e9n\u00e9ralement dans les supermarch\u00e9s\u00bb, explique Julien Stoll.<\/p>

Les conditions de culture et le moment de la r\u00e9colte influencent \u00e9galement la qualit\u00e9 du fruit, tant au niveau de la texture que du go\u00fbt. De fortes chaleurs, un stress hydrique ou une maladie peuvent favoriser l\u2019apparition d\u2019une saveur plus am\u00e8re. Une r\u00e9colte tardive va \u00e9galement donner un fruit avec plus de graines, une peau plus \u00e9paisse et une amertume plus marqu\u00e9e.<\/p>

\u00abEn cultivant sous serre et sur substrat, nous ma\u00eetrisons pr\u00e9cis\u00e9ment l\u2019irrigation et l\u2019alimentation des plantes, tout en suivant leur \u00e9tat sanitaire et en les prot\u00e9geant contre les ravageurs\u00bb, explique Julien Stoll. Il s\u2019agit \u00e9galement de les r\u00e9colter au bon moment. C\u2019est pour cette raison que nos \u00e9quipes travaillent 6 jours sur 7.<\/p>

En magasin, quelques indices permettent de bien choisir une aubergine: une peau lisse et brillante, une chair ferme et un p\u00e9doncule qui para\u00eet frais.<\/p>

Faut-il d\u00e9gorger les aubergines?<\/h3>

Le salage des aubergines est traditionnellement associ\u00e9 \u00e0 la r\u00e9duction de leur amertume. Avec les vari\u00e9t\u00e9s couramment commercialis\u00e9es aujourd\u2019hui en Suisse, cette \u00e9tape est rarement indispensable.<\/p>

Le d\u00e9gorgement conserve n\u00e9anmoins un int\u00e9r\u00eat culinaire. Le sel fait sortir une partie de l\u2019eau contenue dans la chair et en modifie la texture. Selon le mode de cuisson souhait\u00e9, cette \u00e9tape peut aussi contribuer \u00e0 obtenir une surface mieux grill\u00e9e.<\/p>

Encore plus d\u2019un mois pour se r\u00e9galer<\/h3>

Si l\u2019aubergine est souvent associ\u00e9e \u00e0 l\u2019\u00e9t\u00e9, sa r\u00e9colte chez Stoll s\u2019\u00e9tend de d\u00e9but mars \u00e0 fin octobre. Il reste donc encore du temps pour profiter des aubergines locales et, pourquoi pas, s\u2019essayer \u00e0 l\u2019une des nombreuses sp\u00e9cialit\u00e9s culinaires auxquelles ce fruit-l\u00e9gume se pr\u00eate si bien.<\/p>

\u00a0<\/p>

Pour en savoir plus sur cette culture et d\u00e9couvrir le travail de nos \u00e9quipes, suivez les pas du responsable de la serre d\u2019aubergines, Rafal Krupa, dans ce portrait: https:\/\/stoll-freres.ch\/fr\/rencontre-avec-rafal-krupa-responsable-de-la-serre-daubergines\/<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

A l\u2019occasion de la Semaine du Go\u00fbt, qui se d\u00e9roule du 17 au 27 septembre 2026, nous mettons \u00e0 l\u2019honneur l\u2019aubergine, un fruit-l\u00e9gume qui pr\u00e9sente une diversit\u00e9 parfois insoup\u00e7onn\u00e9e de formes, de couleurs, de saveurs et d\u2019usages.<\/p>\n","protected":false},"author":6,"featured_media":2767,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,12],"tags":[21],"class_list":["post-2766","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cultures-methodes","category-saveurs-qualite","tag-en-une"],"yoast_head":"\nL\u2019aubergine, un fruit-l\u00e9gume qui r\u00e9serve bien des surprises - STOLL Fr\u00e8res SA<\/title>\n<meta name=\"description\" content=\"Nous vous invitons tout au long de l\u2019ann\u00e9e \u00e0 d\u00e9couvrir les femmes et les hommes qui mettent leur \u00e9nergie et leur savoir-faire au service de notre exploitation. 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