Glasshouse grown eggplants are known for their smooth, shiny, deep purple skin with a creamy white interior.
Eggplant usually has a mild taste and is best cooked with stronger flavours.
Always look for eggplants with no tan patches, scars or bruises.
Eggplants are extremely versatile and a great substitute for meat. The flesh of an eggplant is great for absorbing flavours.
Grilling, frying, broiling, braising, stewing, stuffing, baking, stir-frying, roasting or barbequing.
Eggplants are rich in vitamin A, C and E, folic acid, magnesium, beta-carotene and potassium.
It is also high in dietary fibre.
It is fantastic for weight-loss because it is low in saturated fat, sodium and cholesterol.
Store whole fresh eggplant at room temperature.
Keep it away from melons, bananas, potatoes, onions and away from direct sunlight.