Eggplant

Aubergine or Brinjal or Eggplant is part of the Solanaceae family, just like peppers, potatoes and tomatoes. Eggplant is a beauty that people love for a sweet and soft texture that soaks up flavours, and its nutrition and antioxidant qualities.

We absolutely love this plant. We grew it out back as kids, we roasted it in many dips, we served it as a boat in main courses, and have fond memories of our eggplant parmigiana casserole (thanks to Maree's mum). 

We look for fresh, firm, glossy skin, and heavy fruit. 

Some unfortunate folks must avoid eggplant due to nightshade allergies (sub for mushrooms if you have this). 

• Freshest in January, available year round.
• Good for dips, condiments, a side or main dish roasted, grilled, fried or baked.
• Store in the crisper for up to a week. Wrap sliced eggplant in plastic/beeswax wrap and store in the refrigerator but use quickly.

Top Tip

There's no need to salt a fresh eggplant as there shouldn't be bitterness. If you do salt it, be sure to rinse well and tea towel it dry. We prefer to thinly slice (use mandolin) eggplant, brush with olive oil and bake until cooked which makes it hard to undercook and it doesn't absorb too much oil. 

Please do call if you are after a different variety. We may have Lebanese eggplants instore (purple colour, but smaller and more elongated).