This is turning out to be a difficult week for most vegetables. The one bright spot is eggplant, there is lots of it in the markets. Most of our supply is coming from glasshouses in the Sydney basin and a small top up from Victoria. Most premium eggplant now comes from glasshouses not field grown as in the past. The varieties have changed and we no longer have the seedy fruit of old.
I love eggplant on the barby in summer. I slice the eggplant and coat in olive oil and salt. I then fry some sliced tomatoes. After one side of the eggplant is cooked, I turn them over and put a slice of tomato on each piece. I then put a slice of our fabulous Shaw River Mozzarella on the tomato and when it starts to melt add a basil leaf. It’s a real taste treat. Eggplant is regarded as on of the healthiest of vegetables being high fibre, low calorie and high in antioxidants.
HOW TO PICK:
When choosing your eggplant, look at the skin - it should be vivid, smooth and shiny, not wrinkled or discoloured. The stem should be green and the eggplant as a whole should feel firm to the touch. To avoid bitterness, choose a small to medium sized eggplant!
To ensure the longevity of your eggplant, store it at room temperature and keep it away from melons, bananas and any other fruit that produces ethylene. Keep it out of direct sunlight, and ensure that it is used within three days of first purchase.
