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How To Prepare

Eggplant (also known as eggfruit or aubergines) need to be salted to draw out the bitter juices. Cut the eggplant in slices (about 1cm) thick, sprinkle fine salt on both sides and watch! After about 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 completed this, they are great for curries, stirfrys and famous recipes like ratatouille and moussaka. Thinly sliced eggplant makes for fantastic eggplant schnitzel and halved Lebanese eggplants on the BBQ will be an instant hit.

For the more adventurous types there are 100s of different eggplant chutney recipes available – find your favourite!

Additional Info

  • Classification: vegetable