This is the season for squashes and eggplants. Eggplant is another one of those vegetables that I loathed as a child (okay, until my 20s, maybe even my 30s). I can remember my dad making eggplant dishes and us kids accusing him of trying to starve us. Oh, the joys that children must bring. Back to the point, eggplant can be delicious and creamy. It’s great in a number of dishes including curries, moussaka, ratatouille, and stir-fries.
Eggplant, or aubergine, has 77 calories (per half cup), 1.3 grams of fibre, and 64 mg of potassium.
Eggplant tends to have a natural bitterness, particularly the larger varieties. In order to improve the flavour of the eggplant, slice and place in a large colander and sprinkle with salt. Leave for about 15 minutes to allow the salt to draw out some of the moisture and bitterness. Rinse and dry thoroughly then use as suggested in your recipe.