Eggplant 101

Eggplant is at its best fresh from the garden while the skin is tight and beautifully shiny like a purple jewel. If you need to store eggplant, keep it in the fridge.

• Roast eggplant whole in a hot oven until the flesh is as soft as butter. Scoop out of the skin and mash, and stir through finely chopped garlic, olive oil and lemon juice to make a tasty side dish or a spread to serve with bread.

• You could flavour it further with yoghurt, cumin or fresh herbs, or do what the Turks do and combine the eggplant purée with a thick white sauce, then stir in a generous amount of grated Parmesan. Serve this as an alternative to mashed potato.

• I find the best way to cook eggplant is to roast it in slices or cubes.