Eggplant

Deep purple, glossy, and heavy in the hand. UAE-grown, picked before the seeds harden, which is what separates an eggplant that turns silky when cooked from one that stays spongy and bitter.

Char them whole over a flame for baba ghanoush or bharta, slice and fry them for maqluba or moussaka, or cube them into a curry where they will drink up whatever they are cooked in. Eggplant is thirsty — expect to use more oil than you think, or roast instead of frying.

Press gently near the stem: it should give slightly and spring back. Skin should be tight and shining. A dull, wrinkled skin means it has been sitting.

Cool and dry rather than cold. Eggplant suffers below about 10°C, so the fridge door is better than the drawer, and the counter is fine if your kitchen is not hot.

Do not wrap it tightly. Four to five days.