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Eggplant

eggplant

There is a little trick to cooking eggplant and once you know it, you will never stop eating it! Eggplant (also known as eggfruit or aubergines) need to be salted to draw out the bitter juices. You cut the eggplant in slices (about 1cm) thick, sprinkle fine salt on both sides and watch! After about 15-20 minutes you will see quite a lot of liquid forming on the eggplant slices. Wash this liquid off, and you have just washed away all the bitterness of an eggplant. Once you've done this eggplant can be used in so many things and is an absolute staple of the Mediterranean diet.

In addition to normal eggplant, a smaller, thinner variety called Lebanese Eggplant is often available, these are often served halved and grilled but can also be used the same way as normal eggplant. Sometimes white or variegated eggplant is also available.

Solanum melongena

Eggplant is a Mediterranean climate vegetable and they are grown all over WA, from Carnarvon in Winter to the south west in summer, they are available throughout the year...

Look for firm, bright shiny skinned fruit. Eggplant can be stored in the refrigerator or a cool dark place and will last for 3-4 days...

Eggplant (also known as eggfruit or aubergines) need to be salted to draw out the bitter juices...

Eggplant is a good source of Vitamin K, Thiamin, Vitamin B6, Folate, Potassium and Manganese, and a very good source of Dietary Fibre...