Also known as an aubergine, the eggplant is easily recognisable from its dark, purple skin. These unique-looking veggies go perfectly in Mediterranean dishes, as well as curries and stews. Eggplants are similar in texture to zucchinis and are just as delicious as their green friends when roasted.


An eggplant will last around a week in the fridge. They can become a little bitter with age but should still stay fairly sweet.


Wash well before preparation. To roast, cut into chunks, drizzle in oil, and add a pinch of salt. To use in curries or any other sauce-based dish, simply add the chunks to the dish and they’ll soak up the flavors nicely as they cook.


Eggplants contain a phytonutrient called nasunin, which is a strong antioxidant. They’re also packed with fiber, iron, and calcium, and are low in calories!