Not always at the forefront of our minds (or shopping trolleys), eggplant is nonetheless a versatile autumn vegetable packed with do-good nutrients: a potent antioxidant called nasunin found in eggplant’s glossy purple skin has been shown to protect brain cell membranes from free radical damage, while a phenolic compound in the vegetable’s flesh has anti-cancer and antiviral properties while also fighting bad cholesterol.

In season now, it tastes fabulous roasted and then mashed with garlic, lemon juice, tahini and olive oil as a quick baba ghanoush: the perfect school lunchbox addition packed in to the Realseal storage system alongside vegetable dipping sticks. Or try this eggplant parmigiana for a healthy take on the meaty pub classic.

Recipe
Eggplant Parmigiana – serves 4
3.0L Thermoglass dish with Realseal lid
Ingredients:
3/4 cup plain flour
2 eggs
2 cups dried breadcrumbs
2 eggplant, trimmed, thinly sliced (see note)
vegetable oil, for deep-frying
1 1/2 cups Italian tomato pasta sauce
1/4 cup grated tasty cheese
Bechamel sauce
40g butter
2 tablespoons plain flour
1 1/4 cups milk
1/2 cup grated tasty cheese

Method
Bechamel sauce – melt butter in a saucepan over medium heat until hot. Add flour and cook, stirring constantly, for 2 minutes or until mixture bubbles. Remove from heat. Slowly add milk, whisking constantly. Return pan to medium heat. Cook, stirring with a wooden spoon, for 8 minutes or until sauce comes to the boil. Remove from heat. Add cheese. Stir until melted. Cover surface with plastic wrap.

Eggplant parmigana – combine flour and salt and pepper on a large plate. Lightly whisk eggs and 2 tablespoons cold water in a shallow dish. Place breadcrumbs in a shallow dish. Lightly coat each slice of eggplant in seasoned flour, shaking off excess. Dip in egg mixture, then breadcrumbs, pressing crumbs on with your fingertips to secure. Pour oil into a large saucepan until one-third full. Heat over medium-high heat until hot. Cook eggplant, in batches, for 2 minutes each side or until golden. Transfer to a baking tray. Preheat oven to 200°C. Grease your 3.0L Thermoglass dish. Line base with eggplant slices, overlapping slightly. Spoon over 1/2 cup pasta sauce. Repeat eggplant and pasta sauce layers 2 more times. Top with béchamel sauce. Sprinkle with cheese. Bake for 20 minutes or until cheese is golden. Stand for 5 minutes. Simply cover the Thermoglass dish with the Realseal lid once you have finished to keep parmigana fresh ready for quick reheating.

An abysmal summer of Australian cricket means we’re more than ready to greet the beginning of autumn and – with it – the kick-off of the footy. But not matter how great a venue or how exciting a competition, an afternoon at the MCG, the SCG or any other football ground for that matter always presents one small problem: long lines, high prices and bad food do not a sated football fan make.

Enter Décor’s Realseal Lunchbox System and the opportunity to pack the perfect DIY footy lunch. Forget cold pies, soggy chips and warm drinks – airtight seals make for sustained crunch while the handy insulated cooler bag  keeps drinks cold and food fresh. Try these bite-sized pasties and baked kumara chips for a delicious and healthy snack that will keep you in your seat enjoying a small piece of personal foodie heaven.

Mini pasties
6-7 sheets frozen puff pastry
400g beef mince
1 small swede (approx 100g), peeled
1 small carrot, peeled
1 medium potato, peeled
½ cup frozen peas
1 small brown onion, peeled
1 teaspoon salt
freshly cracked pepper
1 tablespoon cornflour
1 egg, lightly beaten

Method
Preheat the oven to 200°C. Take pastry sheets from the freezer and lay flat on bench to thaw. Using a food processor or hand grater, grate the swede, carrot, onion and potato. Remove from processor to mixing bowl and add beef mince, peas, salt and pepper. Mix well to combine. Cut the thawed pastry into small rounds using the base of a large cup or small saucer approx 9-10 cm in diameter. Remove excess pastry and add one heaped tablespoon of the mince mixture into the centre of half the pastry rounds. Using the lightly beaten egg, brush the egg wash around the edges of the pastry round then pick up another pastry round and very gently stretch pastry. Place over mixture and fold around both edges to seal. Place the pasties on a baking tray with baking paper, brush the tops with egg wash and place tray in fridge while continuing with others. Place in the preheated oven and cook for 35 minutes or until golden brown. Cool on wire rack and serve. Realseal Lunchbox 1.0Litre

Baked kumara chips
600g kumara (orange sweet potato)
olive oil spray
1/2 teaspoon Mexican chilli powder
1 teaspoon sea salt

Method
Preheat oven to 200°C. Line two baking trays with non-stick baking paper. Peel kumara and cut in half crossways. Use a vegetable peeler to cut kumara into thin strips. Place half the strips onto the trays. Spray with oil and toss to coat. Spread strips in a single layer. Roast for 10 minutes, then turn strips and roast for a further 10 minutes. Cool on a rack. Repeat with remaining strips. Grind chilli powder and salt together in a small bowl using the end of a wooden spoon. Sprinkle salt mixture over the chips. Serve Realseal Lunchbox 650ml