Eggplant is a full-flavoured vegetable with a brilliant purple skin and creamy white flesh. It is very versatile and hearty and can be roasted, grilled, baked, stuffed or fried. Buy online at BuyFruit.com.au.
Eggplant, also known as “aubergine”, is a full-flavoured vegetable with a brilliant purple skin and creamy white flesh. It is very versatile and hearty and can be roasted, grilled, baked, stuffed or fried. It is becoming very popular as a healthy substitute for pasta in baked dishes.
Choose eggplant with smooth skin and few blemishes and store in the crisper section of the fridge for up to five days. Avoid any that are mushy or have soft spots. Always cut eggplant with a stainless steel knife. A carbon steel knife will cause a reaction with the phytonutrients in the fruit and cause it to turn black.
Did you know? Most eggplant recipes will suggest salting the eggplant to extract juices before using. This is a traditional method that dates back to a time that eggplants had a bitter flavour. Today’s varieties are sweeter, and extracting the juice is generally not necessary to improve the flavour. It is still recommended to extract the juices before frying eggplant because it will absorb less oil that way. To do this, slice the eggplant as desired and sprinkle with salt. Let sit in a sieve for half an hour so the extra moisture can drain away.