It's in season now: Eggplant

SOFT and silky or smoky and full-bodied, versatile eggplants are a star ingredient in many cuisines around the world.

tomoato eggplant linguine taste jan 28

SOFT and silky or smoky and full-bodied, versatile eggplants are a star ingredient in many cuisines around the world. Native to India and Sri Lanka, they add a rich, smoky flavour to a variety of dishes.

-- SHOPPING

CHOOSE large pendulum shaped, unbruised fruit with the stem intact. The colour of the common eggplant can vary from deep purple to almost black, to pale purple streaked with white. There also are Asian varieties used in Thai curries. 

-- STORAGE

EGGPLANTS have a short shelf life, so store them in the crisper and eat within 2-3 days. 

-- PREPARATION

IT IS best to cut eggplants just before using as the flesh oxidises quickly, changing the colour to brown. Older eggplants also tend to get bitter.

To remove this bitterness, cut the eggplant and sprinkle with salt. Set aside for 20 to 30 minutes to extract the bitter juices, then rinse in cold water. Eggplants can be roasted, char-grilled, fried, sauteed, stewed or baked and are a major ingredient of pickles, known as brinjal, and the dip baba ghanoush.

-- TOMATO AND EGGPLANT LINGUINE

- Serves 4

- Preparation time: 15 minutes

- Cooking time: 20 minutes

- Skills needed: Basic

-- 

1 large eggplant, thinly sliced

1 lemon

375g dried linguine pasta

2 tbsp olive oil

6 large ripe roma tomatoes, chopped

425g can tuna in oil, drained

1/2 cup roughly chopped fresh flat-leaf parsley

-- 

Heat a greased barbecue plate or char-grill on medium-high heat. Cook eggplant, turning, for 5 minutes or until charred and tender. When cool enough to handle, cut into thin strips. Finely grate rind from lemon. Segment lemon, discarding the membrane.

Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.

Meanwhile, heat oil in a large, deep frypan over medium-high heat. Add tomato and tuna. Cook for 5 minutes or until tomatoes start to soften. Add eggplant and pasta. Toss gently for

2 minutes or until combined and heated through. Add lemon rind, lemon segments and parsley. Serve pasta immediately. 

Recipe: Liz Macri & Emma Braz, Super Food Ideas

Picture: Al Richardson & Andrew Young