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Eggplant - Lebanese

 The Lebanese eggplant is a small, slender variety commonly used in Asian or Mediterranean cuisine. Delicious pan fried until golden and added to salads, it is favoured for its fuss free cooking methods (thinner skinned & less bitter than the larger Globe eggplant). Try simply roasting and serve drizzled with a garlic, oil and lemon dressing. Farmed at Woombye in the Sunshine Coast hinterland, these eggplants are in season from August to March.