Eggplant

Selection: These should firm and glossy with blemish free skin

Preparation: Use unpeeled. Today’s varieties no longer need to be sliced and sprinkled with salt in fact smaller fruit can be eaten raw.

Good for You: Give you B group vitamins and Vitamin C.

And Tastes So Good: Can be fried, baked, grilled or steamed, whole, sliced or cubed; stuffed with other vegetables or meat and baked whole, used in moussaka and ratatouille, try as kebabs on the Barbie, or made into a spread.

Storage: Refrigerate in the vegetable drawer. Treat them gently – they bruise easily.