Aubergine/Eggplant (Each)


Eggplant is very common in southern European countries and it is used in many traditional recipes; Greek - moussaka, French - ratatouille, Indian – baingan bharta, and Turkish - imam bayildi. It is actually a fruit, and contains many fine seeds. It has a mild taste and is typically cooked with stronger flavours such as garlic, tomatoes, onions, herbs and spices.


Refrigerate in the crisper.

How to prepare

Eggplants are normally used unpeeled. Cut stem off and cut to requirements [strips, slices, halves]. Stuffing; halve, cut around inside edges, score centre flesh, blanch, microwave or roast to soften and remove central flesh. To compact flesh and reduce amount of oil absorption if frying; sprinkle with salt and leave for 30 minutes, wash, drain and squeeze dry. This procedure will also drain out any bitterness, but as only very ripe eggplants tend to be bitter, this is not usually necessary. Recently developed varieties are not bitter and some eggplants, particularly the smaller ones, are so tender they can be eaten raw.

Ways to eat

Eggplants can be fried, baked, grilled or steamed – whole, sliced or cubed. Cut into chunks and barbecue on kebabs.

Cooking methods

Steam, roast, grill, bake, shallow fry, braise, stew, stuff.


Eggplant is a source of dietary fibre. It also contains phytonutrients, particularly the phenolic compounds such as anthocyanins and phenolic acids.


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