Chris Parisi’s Pick of The Week

Locally Grown Eggplant

Raw eggplant can have a somewhat bitter taste, or even an astringent quality, but becomes tender when cooked and develops a rich, complex flavor. Eggplant is capable of absorbing large amounts of cooking fats and sauces, making for very rich dishes, but salting reduces the amount of oil absorbed.

A staple in cuisines of the Mediterranean region, eggplant figures prominently in such classic dishes as the Greek moussaka, the Italian eggplant parmigiana, and the Middle Eastern relish baba ghanoush. It is also frequently served as a baked, grilled, fried, or boiled vegetable and is used as a garnish and in stews.

Visit our premium grocery store at Sydney Fish Markets today to enjoy a quality selection of fresh produce.