They’re colourful, elegant and come in many shapes and sizes, but in terms of taste, eggplants are all very similar. But you will find that the textures do vary, so there are a few things worth knowing when choosing an eggplant at the grocery store: Jewel-toned Japanese eggplants are creamy and silky when cooked, while large, deep-purple Italian eggplants are meaty and perfect for vegetarian steaks. It’s just up to you which ones you decide to use.
Roasted eggplant with sumac-tahini sauce
An incredibly colourful side that brings an array of amazing flavours to every bite, from sweet pomegranate to earthy tahini and fresh mint. Get our roasted eggplant recipe.