Eggplant 500g - Certified Organic

Certified organic eggplant. Silky and soft once cooked, and it soaks up flavour beautifully.

Eggplant loves the heat, and it's one of the best things to throw on the barbecue as the Northern Rivers warms up.

It's one of the most versatile vegetables around, from curries to dips to the barbecue.

In the kitchen

• Sliced, brushed with oil and grilled
• Roasted and blended into baba ghanoush
• Cubed into a curry or ratatouille
• Halved and baked with miso

How to prepare

Trim the top and slice. There's no need to salt modern eggplants, but a little oil goes a long way.

Spring recipe: Barbecued eggplant with yoghurt and mint

Slice eggplant into thick rounds, brush with olive oil and grill on the barbecue until soft and charred. Spoon over garlicky yoghurt, then scatter with mint, chilli and a drizzle of honey.

How to store

Keep it somewhere cool, or in the crisper if it's warm, and use within about five days.

Sold in 500g portions, approx. 1 to 2 eggplants.