10 Ways With Eggplant

Black, purple, white, green, long, skinny, fat, small and round; eggplant (or aubergine if you are from the UK) come in a variety of shapes, sizes and colours. A member of the nightshade family, the eggplant is an extremely versatile vegetable. Gus from Bidfresh in Hamilton says eggplants are “well priced through summer and a seasonal favourite. Their creamy flesh becomes rich and fruity with a melting quality when cooked”.

We’ve compiled ten great Eggplant recipes for you to discover just how delicious they can be.

Baba Ganoush

2 large eggplants
⅓ cup tahini (sesame seed paste)
¼ cup lemon juice
3 tbsp extra virgin olive oil
1 tbsp chopped Italian parsley
3 garlic cloves
1 tsp ground cumin
¼ tsp salt
fresh ground black pepper

Bake the eggplants in an 180°C oven for an hour, you want them to be black and wrinkled.
Allow to cool enough so you can handle them and then peel off the skin. Place the flesh and remaining ingredients in a food processor and pulse till you get a nice puree. Check your seasoning and then serve with pita bread, or fresh vegetables.