The rich, complex flavour of cooked eggplant (also known as aubergine) is used in cuisines across the globe: in Japan it might be glazed with miso paste before being grilled , the French will use it in a traditional ratatouille, the Italians will cook melanzane alla parmigiana, while the Greeks celebrate it with their http://www.lifestylefood.com.au/recipes/3942/moussakatraditional moussaka and in Lebanon baba ganoush is the order of the day.
A member of the nightshade family, the eggplant is best known for the large, dark-skinned, egg-shaped fruit, however an eggplant may also be small, round and white (egg-shaped and thus the reason for the name), have purple and white zebra stripes or be green.
There is a lot of talk around salting eggplant before you cook it, an while it can be necessary for the really big fruit (it helps to reduce the bitterness of the seeds), it is not necessary for the younger fruit. That being said, the salting process does also help to limit the amount of oil the eggplant will absorb during cooking.
April is the end of the eggplant season and your last chance to really enjoy them.
Eggplant love – tomato, zucchini, basil, mozzarella, miso paste, capsicum, lamb, bread crumbs, parmesan, Spanish onions, chickpeas, salt, olive oil