Eggplants (also known as aubergines and brinjals) have a pleasant, bitter taste and spongy texture. They are still in peak season in March and April. But there is no need to worry – Australian markets provide year-round supplies of the best known and versatile oval-shaped, deep purple variety.

What’s in them
Eggplants are an excellent source of dietary fibre, potassium, manganese, copper and vitamin B1. They are also rich in anti-cancer phytochemicals and antioxidant phytonutrients such as nasunin and chlorogenic acid.

Choosing the best
The best specimens will literally glow at you – look for shiny, smooth and heavy ones. The flesh should give a little under gentle pressure. Steer clear of any that are wrinkled, bruised or have dull skins.

How to store
While they might look hardy, eggplants are actually very perishable. Eggplants will keep for a few days in the vegetable bin of your refrigerator, but they should be used as soon as possible.

Did you know?
As a result of the overly bitter taste of early varieties, folklore branded them with a bitter disposition – for centuries, eggplants held the undeserved reputation of being able to cause insanity, leprosy and cancer. To eliminate the bitter flavour from an eggplant, simply slice or cube, then sprinkle with salt. Let it stand for half an hour before rinsing well and patting dry.

Smart tip
Eggplants have tiny pockets of air between the cells of their flesh, which, once heated, makes them very absorbent. This spongy structure can be reduced by precooking in the microwave for 30 seconds on high.

You could try…
homemade baba ganoush: blend puréed roasted eggplant, garlic, tahini, lemon juice and olive oil. Use it as a dip for vegetables or to fill sandwiches.