Also known as Aubergine or brinjal. Eggplants are pear-shaped and have purple shiny skin. They are categorised by size. Use in casseroles, layered vegetable dishes, curries, baba ghanoush and stuffed with meat and rice.

Varieties include:
Smaller gourmet or baby eggplant: excellent when small quantities are required
Larger eggplants: may have a slightly bitter taste which can be removed by de-gorging (see cooking)

Selection:
Choose firm, dark and shiny eggplant heavy for its size. It should have flesh that bounces back when lightly pressed. Avoid those with brown spots or shrivelled skin.

Storage:
In an airtight bag in refrigerator crisper.

Cooking:
To de-gorge, slice and sprinkle with salt, rinsing after 30 minutes and drying the surfaces well with paper towels. This also stops absorption of excess oil when grilling, barbecuing or pan-frying. Line a grill pan with foil, spray slices of eggplant with a little olive oil and grill each side for approximately 2-3 minutes until golden brown. Pan-fry in a heavy non-stick frypan.

Serving suggestion:
Grill or barbecue slices of eggplant lightly brushed or sprayed with oil and serve with grilled capsicum and zucchini slices to accompany chicken.
May be served as a light meal on toasted ciabatta or Turkish bread.