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BENEFITS
- Eggplants are low in calories ( unless cooked in fat ).
- Their meaty flavour and texture lends itself to vegetarian dishes.

DRAWBACKS
- Eggplants soak up fat during cooking.
- They provide minimal nutrients.

Eggplants are a versatile vegetable, present in many popular dishes, including Indian curries, Greek moussakas, Middle Eastern baba ghanoush, and French ratatouille.

Eggplants are filling, yet low in calories – a cup has 40 calories. However deep-fried egg plants soak up four times as much fat as French-fried potatoes.

The tastiest eggplants are firm, with thin skins and a mild flavour. Larger ones are more likely to be seedy, tough and bitter. Their skins range in colour from deep purple to light violet and white.

Some eggplants have a bitter flavour, which can be easily eliminated with salt before cooking. Eggplants can be stuffed, or baked or broiled, or roasted or stewed. If sautéing use a non stick pan.

Baba Ghanoush
Ingredients:
- 1 eggplant n 1/4 cup lemon juice
- 1/4 cup tahini n 2 tbsp sesame seeds
- 2 cloves garlic, minced n salt and pepper to taste n 1 1/2 tbsp olive oil

Method:
Preheat oven to 400 degrees F and lightly grease a baking sheet. Place the eggplant on it and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally. Remove from oven, and place into a large bowl of cold water. Remove and peel the skin off.

Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for three hours before serving.