Money Saving Meals

Eggplant

Eggplant (also known as aubergine, melongene or brinjal) is a very versatile fruit that's eaten as a vegetable in signature dishes around the world from moussaka and baba ghanoush to ratatouille, eggplant parmigiana and 'brinjal' curries and pickles and more.

It is from the same family as capsicums (peppers), potatoes and tomatoes and is native to south Asia (India, Pakistan, Bangladesh and Nepal).

They are at their best from mid–late summer right through the winter and Diane had an absolute eggplant glut in the kitchen garden at her school and a serious challenge to create recipes with eggplants that the children would love. She succeeded beyond her wildest imagination with her Eggplant and feta free-form tart without playing the 'sneaky chef' to get the kids to eat it.

Shop smart

Eggplants are at their best (and best value, too) from mid–late summer right through the winter. The most common one you'll find has a rich purple skin. But these days there's a range to choose from – from purple and oval to pear-shaped, white, lavender or red striped long sausage-like types, as well as small round eggplants in a range of colours.

The tastiest ones are firm with thin but 'taut' skin. Larger is not better as they are more likely to be seedy, tough and bitter. They should feel heavy for their size. Avoid any with brown or soft spots and dull skin. If possible, cook them the day you buy them. Alternatively, store in the vegetable crisper or in an unsealed plastic bag in the refrigerator for 2–3 days tops.

Cook smart

Eggplant adores fat, its spongy texture simple soaks it up and then asks for more! That's why the best cooking methods are grilling, roasting (prick the skin with a fork if roasting whole), stuffing and baking, barbecuing, or adding to soups and stews. If pan-frying, use a non-stick pan and the minimum of oil.

What about the bitter flavour? Small and freshly harvested eggplants don't have it so there's no need to go through the whole salting process. Some eggplants do have it though, which is why they are salted before cooking. Simply slice, sprinkle with salt and drain in a colander for about 30 minutes then rinse and pat dry with kitchen paper.

Eat smart

Eggplants are a good source of dietary fibre, potassium, thiamine (vitamin B1). They are also a good source of vitamin B6, folate and niacin. Like other purple skinned fruits and berries, the rich purple skin is packed with an anthocyanin which has antioxidant properties.

So long as you don't cook them in heaps of fat, they are low in kilojoules (calories) and their meaty flavour and texture makes them a handy addition to vegetarian meals.

Money Saving Meals recipes to try:

• Diane's Eggplant and feta free-form tart