Akira asks: I like eggplants - do you have any yummy recipes?
Wynnie says: Eggplant, or aubergine, belongs to the nightshade family. This also includes potatoes, tomatoes and peppers - and many poisonous plants too. Prized for its characteristic taste and spongy texture, this delicious vegetable is very low in sodium and fat, and contains substantial amounts of antioxidants and many essential nutrients such as potassium, copper, magnesium, phosphorous and B complex vitamins.
Eggplant is also an excellent source of both soluble and insoluble dietary fibre, which helps to both lower 'bad' blood cholesterol levels and reduces the risk of colon cancer, too. You'll need to keep the skin on to benefit from the 2.5 grams of fibre each 100g provides.
Eggplant can be prepared in many ways, including grilling, baking, stir-frying or stuffing. The springy texture of eggplants means they can soak up fat like a sponge - deep-fried eggplant can soak up to four times as much oil and fat as french fries. To keep the fat down, cook eggplants without oil either by roasting or grilling it whole or by microwaving, steaming or cooking slices or cubes with stock instead.
To salt or not to salt?
Some traditional recipes suggest salting eggplant slices before using to remove bitterness. But modern European and Asian varieties are not bitter, so this is unnecessary.
Steamed eggplant salad with spicy peanut sauce