Eggplant and Oregano

Eggplant (or aubergine in France)is part of the nightshade vegetable family which includes tomatoes, capsicums and potatoes. They also fill the purple part of our vegetable rainbow! As such, they are filled with anthocyanin and nasunin, both beneficial antioxidants for protecting DNA and cells from inflammation, stress and reduces your risk of heart disease. Cooking eggplants enhances the nutrients you absorb from them, compared to raw versions.

Use them … roasted in chunks or sliced “steaks” seasoned with marinade or herbs, topping for salads or added to stir fries with reduced-salt soy sauce. 

Use them … roasted in chunks or sliced “steaks” seasoned with marinade or herbs, topping for salads or added to stir fries with reduced-salt soy sauce. 

Oregano is part of the mint family. The name is derived from the Greek meaning “delight of the mountains” and is a herb native to the Mediterranean region. It has a warm and slightly bitter taste, and is one of the highest sources of antioxidants and minerals including iron, calcium, magnesium and manganese. Where possible add oregano near the end of a dish to minimise loss of flavour.

Find them in…the dried or fresh herbs aisle of your local supermarket or green grocer.

Use …leaves chopped and added to soups, scrambled eggs, sautéed mushrooms, homemade pizza, fish/meat dishes or salads. Store them in the fridge, wrapped in a damp paper towel. You may also freeze them in airtight containers or chopped and added to ice cubes to add to water or stock for soups and stews.