Eggplant has a bitter but rich, satisfying taste that marries well with other full-flavored Mediterranean-style vegetables, like capsicum, tomatoes, garlic and zucchini.

Select: small but full-looking eggplants with glossy, dark purple skins and no blemishes.

Preparation: Wash eggplant first. Small eggplants can be pan-fired or baked as they are. Large or older ones need to be halved or sliced and either soaked in very salty water or sprinkled with salt and left to stand for about 30 mins. The salt absorbs moisture and bitterness. After this time, squeeze the eggplant by hand or dry with a cloth or kitchen paper before cooking.  Baked eggplant is delicious and the vegetable can also be stuffed. To do this, halve the eggplant and remove a little of the flesh before cooking. Baked eggplant is delicious, and the vegetable can also stuffed. To do this, halve the eggplant with either a forcemeat, a vegetable preparation such as ratatouille, or a rice and vegetable stuffing.

Suggested seasoning: Thyme, rosemary, oregano, parsley, basil, garlic, lemon juice.

Low Carb Diabetic Diet