Eggplants are in the same plant family as the potato and tomato. Many different varieties exist, and colours include green, white and purple. The fruit tastes bitter when eaten raw. Cooking the eggplant makes it tender and more flavourful. The peel of the eggplant can be left on or you can remove it before steaming the fruit.
Cut off the eggplant's stalk. Slice the eggplant through the middle vertically so that you have two sections.
Cut each section in half lengthwise to make four pieces.
Pour 2 cups of water into a pot. Add 4 tbsp of vinegar for flavour if you desire.
Bring the water to a boil. Place the eggplant pieces into a steamer basket. Do not pack the pieces in too tightly.
Place the steamer in the pot. Cover the pot with a lid and steam the eggplant for 10 minutes until it is tender and soft.
Transfer the steamed eggplant to a plate. Season the eggplant with salt and pepper.
Always wash an eggplant to remove dirt and pesticides from the skin.
Do not use eggplant that has areas of discolouration, soft spots or mould. This indicates that the eggplant has spoiled.