I’m drooling now, which is why, with the last of the frosts hopefully passed, I’ll be heading out soon to buy eggplant seedlings. They were served sliced and crumbed with tomato and parmesan sauce as Melenzana Alla Parmigiana.Īh, gourmet heaven! I still drool at the thought. It was at a restaurant, Amiconi, a long-time West Melbourne haven of old-style southern Italian cooking. Then, I was introduced to them as they should properly be prepared. All soft and horribly spongy, they seemed only good for feeding to pigs.
No matter what it is, whether a berry, fruit, vegetable or even as the French call it, an aubergine, it’s a pivotal ingredient in so many fabulously scrumptious Mediterranean dishes.ĭespite a relatively bland taste, it boasts a magical ability to soak up flavours of other ingredients, which is why it’s so important in Greek moussaka and French ratatouille.īefore my love affair with eggplants, I, like many others I suspect, disliked them intensely. It’s a berry because it’s a fruit (yes, it is also a fruit) without a stone that develops from a single flower and contains seeds. Just like the tomato and grape, the eggplant is botanically a berry. I LOVE my berries but one of my favourites is generally not considered a berry at all. A digital subscription to The Weekly Times will bring you the rural and agricultural news from as little as $2.60 a week*.
#UNDERCOVER EGGPLANT FREE#
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