This is turning out to be a difficult week for most vegetables. The one bright spot is eggplant; fortunately, there is lots of it in the markets. Most of our supply is coming from glasshouses in the Sydney basin with 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 grilling eggplant on the barbie in summer. I slice the eggplant and coat in olive oil and salt. I then grill 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 high in fibre, antioxidants and a great carrier of flavour!
