The versatility of eggplants can’t be understated. Depending on how they are cooked, their spongy and absobant flesh can be firm and meaty, soft and silky, or even crunchy. Their naturally mild flavour readily absorbs the flavours from sauces or other foods they are cooked with.

Eggplants are members of the solanaceae or nightshade family and are related to tomatoes, capsicums, and potatoes. The large fruit, which is technically considered a berry, can be eaten raw but is much more common cooked. There is no need to remove the skin, as it is edible too!

Although they are not the most nutritious vegetable on their own, eggplants are high in fiber, low in calories, and provide a range of vitamins and minerals that are beneficial for overall health. Eggplant skin is also packed with anthocyanins and nasunin, which offer a wealth of health benefits.

For more information about eggplants, check out these useful resources: The Spruce Eats – What is Eggplant and EatingWell – How to Cook Eggplant

Storage & Preparation

Eggplants are best eaten as close to their harvest of purchase date as possible, though they can be stored in the veggie crisper of your fridge for up to 4 days (7 days if they have been harvested fresh from a local farm or if they are from your garden). Take care to not damage or cut the skin as this will affect their shelf life.

Due to its texture and bulk, eggplant is sometimes used as a meat substitute in vegan and vegetarian cuisines. As it turns brown when exposed to air, it is best to cut it up just before cooking or coat with a little lemon juice if you need to prep in advance. Salting eggplant (rinsing the salt off before cooking) prevents it absorbing too much oil in the cooking process.

Eggplant can be baked, stir-fried, grilled, barbequed, deep-fried, braised, marinated, or pickled. It can be cooked into soups, curries, stews or pastas, blended into dips or cooked in a casserole. See the recipes below for some inspiration.



Baba Ganoush
Baba ganoush is similar to hummus, but it uses grilled or roasted eggplant instead of chickpeas. It originated in the Eastern Mediterranean, and is often served with pita bread and raw, crisp veggies. You can use baba ganoush like you would hummus—as a dip or spread. When you get it right, baba ganoush is irresistibly smooth and luxurious, smoky, and savoury.

pale baba ganoush dip topped with oil and chopped parsley in bowl, surrounded by cucumber slices, carrot sticks and red capsicum pieces.


Eggplant, Potato, Tomato Stew
Hearty stew made with eggplant, potatoes, tomatoes, red capsicum, chickpeas, onion, garlic and broth.

White bowl with stew that has visible pieces of eggplants, tomatoes, potatoes, chickpeas and parsley

Classic Eggplant Parmesan
Slices of tender eggplant coated in homemade breadcrumbs, and then layered with melted cheeses & rich marinara! Whether you’d like to bake or fry the eggplant, this recipe has a method for both.

Eggplant parmesan, with rich tomato sauce and melted cheese on top being lifted out of a baking dish


Oven Roasted Eggplant
This is a recipe for how to roast eggplant in the oven so each piece is plump and juicy on the inside, and beautifully caramelised on the outside.

Close-up of large pieces of eggplant, roasted