In Season: August to October
There are many different types of eggplants available. With their lovely purple colour they are easy to spot on market vendors tables. Eggplants lend themselves to a wide variety of dishes but they require the right preparation to really shine. 30 minutes before starting to cook, cut and lightly salt your eggplant. This will reduce the chances of it being bitter and will enhance its texture and flavour. Sauté eggplant or roast it in rounds, cubes or whole. Look for eggplant that are be firm and glossy- if not it runs the risk of being bitter.
Eggplant will keep for a week wrapped in a towel (not plastic!) in the vegetable bin of the refrigerator.
Eggplant is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Vitamin C, Vitamin K, Thiamin, Niacin, Vitamin B6, Pantothenic Acid, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fibre, Folate, Potassium and Manganese.