Eggplant’s spongy texture becomes soft and creamy once cooked. The purple skin contains anthocyanin, the same antioxidant that gives blueberries its “superfood” status.

HOW TO CHOOSE

• Look for shiny, smooth skin
• Should be firm and feel heavy for its size
• Smaller eggplants tend to be less bitter and have less seeds

HOW TO PREPARE

• Rinse and wipe dry. Cut off stem and discard
• Slice, cube or cut in half
• Enjoy roasted, grilled, broiled, stuffed, in casseroles, stir fries and curries

HOW TO STORE

• Eggplants have a relatively short shelf-life:
  • 1-2 days at room temperature
  • 5-7 days refrigerated

HOW TO FREEZE

• Cut into cubes or slices
• Roast at 200°C for 30 min
• Cool, transfer to a container and freeze

GREAT WAYS TO PREPARE EGGPLANT!

• Add to your next curry or stir fry.
• Roast and mix with a whole grain (couscous, quinoa, brown rice, etc.).
• Substitute eggplant slices for noodles in lasagna, or make Moussaka.
• Make stuffed eggplant boats: halve eggplant, scoop out the center and fill with a mixture of cooked rice, lean ground meat mixed in tomato sauce. Bake at 200°C for around 40 minutes.

Recipes

Click on a recipe to download it.

Quick stir fried eggplant:

Roasted vegetables with couscous: