Welcome to our new series where we’ll let you know what fruit and vegetables are market fresh this week, give you handy storage tips and recipes to make the most of seasonal produce.
Summer is the time to enjoy eggplant – whether it is roasted, grilled, barbequed or baked. Eggplant has a savoury flavour with sweet notes, but bitter alkaloids dominate in the peel and reside in the seeds, particularly in overly ripe fruit. There are many sizes and shapes of fruit, with skin colours ranging from blackish purple to fluorescent purplish green to gold or white.
Along with tomatoes, sweet peppers and potato, eggplant is a member of the nightshade family. When eaten raw it has a somewhat bitter but pleasant taste and spongy texture, once cooked the taste becomes more mild and richer and it takes on a soft, creamy texture.
When choosing an eggplant, opt for one that feels firm and heavy for its size. The skin should be vivid, glossy-looking and free from scars or blemishes; avoid eggplant with discoloured skin or any bruising, which usually indicates damaged flesh on the inside.
It is best to use eggplant soon after buying or picking from the garden; within 1-3 days is a good rule of thumb to follow as it is delicate and doesn’t store well for long periods of time. If you are storing it, keep eggplant in a cool, dry area and avoid placing it in the refrigerator. Eggplant is generally grown in temperate climates and doesn’t fare well in cold temperatures such as the fridge.
The older an eggplant gets, the more bitter it becomes. Some cooks suggest salting cut cubes of eggplant and letting them sit for about 30 minutes while you prep the rest of your meal, which draws out the bitter juices. Carefully rinse each piece of eggplant under cold water to make sure you remove all the salt and drain, then transfer the rinsed pieces to a clean work surface and pat dry with a paper towel before cooking.
Cutting tips: keep the skin on as it contains vitamins and nutrients, cut into slices about 1 cm thick which are ideal for grilling or into thick quarters for curries, ratatouille or salads.
Eggplants can be grilled, steamed, braised, stir-fried, deep-fried and roasted. For a smoky flavour, turn whole eggplants over an open flame on the barbeque or stovetop until the skin is charred, then scoop out the flesh.
There are many health benefits to eating eggplant which is rich in antioxidants and low in kilojoules. They are a good source of dietary fibre especially soluble fibre which can assist with controlling blood cholesterol levels.
Eggplant also contains vitamin B6 for healthy blood and manganese for healthy bones, along with folate for a healthy heart and potassium for optimal blood pressure.
Pair eggplant with flavourings such as garlic, chilli, onion, basil, mint, cumin, parsley, coriander and oregano and ingredients like halloumi, Parmesan and mozzarella cheese, anchovies, olives, tomatoes, eggs, beef, lamb, tahini, yoghurt, lemon juice, olives and olive oil.
Here are three recipes for you to enjoy eggplant this week at home:
This is a Chinese household staple that is enjoyed on a hot Summer day, usually with beer and rice! Tender and mushy eggplant flesh topped with aromatic and spicy chilli relish really brings out the intricate flavours of the vegetable.
Make this with hot eggplant, or eggplant that has been roasted and cooled. Room-temperature eggplant has the same allure as takeout food the morning after, it is slightly greasy and incredibly satisfying. Plus, a room-temperature dish means that you don’t have to be in the kitchen right up to the moment that the food is served.
This delicious alternative to the typical chicken parma, has been reinvented to include a dairy-free twist but with the same melty cheese goodness that we all love from the original.
