• Eggplants are also called aubergine, brinjal, garden egg, guinea squash, melanzana, melongene, and patlican.

• Eggplant is typically a smooth, shiny deep purple-blackish skinned vegetable with a creamy white interior with many small light brown seeds dispersed through the flesh. It has a mild taste and is typically cooked with stronger flavours.

• Although the most common eggplants are deep purple, almost black, there are also light purple, white, orange, green and green-yellow ‘banana’ eggplants.

• Size and shapes also vary, from the more commonly found pear shaped to long and thin cylindrical shapes and small Thai green egg plants no larger than peas or marbles.

• Many cooks recommend slicing and salting eggplants prior to cooking to remove some of the excess moisture and concentrate the flesh.

• Eggplants can be grilled, baked, and used as slices instead of pasta in lasagne or moussaka.

• Favourite eggplant dishes include dips (Baba Ganoush), soups, risottos, moussaka.

• Eggplants hold smoky BBQ flavours very well, and are gaining popularity as an ingredient in plant based (meat replacement) dishes.

• Other flavours that complement aubergine include anchovies, bacon, lemon, sesame, tahini, figs, chilli, fetta, goats cheese, olives, and cumin, to name but a few.

• The optimum storage temperature is 10-12°C. Storage at lower temperatures (i.e. in the fridge) will result in chilling injury (pitting, surface bronzing, and browning of seeds and pulp tissue) after several days. Store your eggplants in a cool, dark place for best results.

• Storage of eggplant is generally less than 14 days.

• To get the most health benefits from consuming eggplant, add a dash of oil or butter, and enjoy the skin too. Try not to overcook eggplants, which reduces the antioxidant activity of the anthocyanin (purple pigments).

One serve of eggplant is 75g, which is about 1/3rd of a standard sized eggplant. This quantity of eggplant provides:

• A source* of Vitamin E, a fat-soluble vitamin. Alpha-tocopherol is the form of Vitamin E that is preferentially absorbed and accumulated in your body. Vitamin E is an antioxidant that protects cells against damage and is important for growth. Although Vitamin E is sensitive to light, heat and oxygen there appears to be minimal loss with cooking; bioavailability of Vitamin E will improve with the addition of oil or butter when cooking eggplants.

• A good** source of Vitamin B6, a water-soluble vitamin that helps your body form red blood cells and maintain brain function. This vitamin also plays an important role in the proteins that are part of many chemical reactions in your body. Large amounts of vitamin B6 are lost during most forms of cooking and processing.

*A source means one serve provides at least 10% of the Recommended Daily Intake, or at least 2g in the case of fibre.

**A good source means one serve provides at least 25% of the Recommended Daily Intake, or at least 4g in the case of fibre.

As a source Vitamin E, and a good source of Vitamin B6, one serve (75g) of Eggplant contributes to:

• A healthy brain and nervous system.

• A healthy heart and circulation.

• A healthy immune system.

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• Eggplant flesh contains water-soluble polyphenols including chlorogenic acid.

• Eggplant skin contains a high concentration of purple anthocyanins, which are the same water-soluble pigments that make blueberries blue. Anthocyanins are also active antioxidants and may contribute to many health benefits including reduced risk of developing dementia. Because the anthocyanins are water-soluble they are prone to loss by leaching (e.g. into the cooking water on boiling).