Eggplant

Description

An excellent source of vitamin C and a moderate source of potassium, iron, niacin and folate. Cook whole, sliced or diced. They are popular for Asian curries and grilled/fried on the barbecue. They can have a bitter taste - which can be extracted by cutting and sprinkling with salt. The salt will extract the bitter juices to the surface where they can be rinsed away. Eggplants keep very well - they don't need refrigeration but will keep up to 2 weeks in the crisper. The surface of cut eggplants will discolour quickly - cut of the discoloured portion before using. You can also wrap the cut eggplant tightly in plastic to prevent discolouring.