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From time to time, we are able to share seasonal recipes and tips on our Facebook page. Here’s one eggplant recipe from nutritionist, Carissa Mason:

Eggplant Parmigiana

  1. Slice your eggplant into discs about 1 cm thick and place in a large bowl. Coat in olive oil, Murray river salt flakes and cracked pepper.
  2. In a fry pan, cook the eggplant discs until they are soft on the inside and slightly crispy on the outside. Place the discs aside for now.
  3. In your fry pan lightly fry 3 cloves of crushed garlic, 1 red chilli seeded and diced and 1 medium diced brown onion in some olive oil. Now add about 3-4 diced ripe tomatoes and 1 cup of homemade tomato purée (passata will do if you don’t have home-made sauce) – and stir this through. Season with salt and pepper- add a dash of Shiraz if you want.
  4. On a plate layer 2-3 eggplant discs and spoon over some sauce. Top off with some torn buffalo mozzarella.
  5. Garnish with flat leaf parsley and any other herbs you like (mine always gets coriander as well). Squeeze some fresh lemon and balsamic glaze. Season with cracked pepper and a pinch of Murray river salt if required.

Hint: I sometimes crumb the eggplant in a nut and lupin-flake blend and shallow fry it for the real