Eggplant

Description

What and Where Eggplant is a member of the nightshade or Solanum family, which is also home to the capsicum and tomato. It was first domesticated in India. In summer and autumn our eggplants are grown in Gippsland and the Yarra Valley, in winter and spring they are grown in South Australia and Queensland. We don’t buy from a particular grower; we buy whatever looks best on the day. 

Flavour Gently smoky

Texture Soft and spongy

Use The four classic ways to enjoy eggplant are sliced and layered in a smooth, creamy moussaka; sliced and added to a rich, tomatoey ratatouille; halved and stuffed with a herby filling then baked till the cheese on top is shiny and golden; or blended into the Middle Eastern dip babaganoush. Eggplant is also excellent grilled, griddled or lightly fried in a lacy tempura batter, finished with a sprinkling of thyme or oregano.

Cooking Tip Eggplants have a short shelf life so, if you can, buy just a day or two before you plan to cook it.

Selection and Storage Choose wonderfully shiny eggplant with a deep purple colour, topped with a clean, green little cap. Keep refrigerated.

In Season Available all year