Harvest to Table: Brinjals

As part of SHATEC’s sustainability efforts, our students learn how to maintain SHATEC's edible garden, which adds lush greenery around the perimeter of our campus! 

The brinjals, which also add beautiful colour to the variety of plants and herbs in the garden, were ripe for the picking after sowing their seeds! Once they were harvested, our culinary students, supervised by Chef-trainer Cindy Low, whipped up a bright and moreish brinjal dish, served with basil and tomato. 

A harvesting tip: Eggplants/brinjals are best harvested when they are firm and glossy, before they become too large! Older vegetables develop a bitter flavour and have more seeds.