EGGPLANT

There’s so much to like about glossy, deep-tasting eggplant (aubergine). The meaty flesh becomes silky in texture when pan-fried, oven-roasted, stuffed, mashed or puréed. We identify eggplant so closely with Middle Eastern and Mediterranean classics – Turkey’s stuffed specialty imam bayildi, smoky baba ghanoush and all-time favourites ratatouille, moussaka, caponata and melanzane parmigiana – that it’s easy to forget Asia was originally its home, where they are added to stir-fries, stews and hotpots and whipped up into spicy pickles. Cut them just before cooking to avoid discolouration, and whichever way you cook them, they will need oil to develop that creamy texture. If you plan to fry them, remember that eggplant will soak it up like a sponge and a light salting prior to frying helps reduce that. Charring them over a gas flame or oven roasting brings out eggplant’s delightful smoky flavour.

WHAT TO LOOK FOR

Once a specialty item, eggplant is now mainstream and comes in an astonishing array of colours, shapes, sizes and textures. Look for firm eggplants with shiny skins; the gloss is lost once they are past their prime.

HOW TO STORE THEM

Handle them with care – eggplant skin is thin and can be easily damaged. Never refrigerate an eggplant, as this contributes to its bitterness. Buy them as you need them and be mindful that they will keep in the fruit bowl for only a day or two.

WHAT’S IN THEM?

A small raw eggplant (about 320 g/11¼ oz) has about 295 kilojoules (71 calories), 3.5 g protein, 1 g fat, 8 g carbs (8 g sugars, 0 g starches), 8 g fibre, 16 mg sodium, 540 mg potassium and a low GI and GL (estimated).

WHAT ELSE?

Commonly, it is thought that salting eggplant draws out the bitterness, but it actually draws out moisture (eggplant is over 90 per cent water), thus giving you a firmer-textured slice or round that is ideal for fritters and slow baking. Modern varieties no longer require pre-salting to get rid of any bitterness. (Bitter eggplant stays bitter even if salted.)

HERO RECIPES

Roasted ratatouille with hummus (here )

Eggplant with chopped green capsicum and pomegranate sauce (here )