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Vegetables Eggplants

$33.00

Eggplant is also known as aubergine. It is very common in southern European countries and is used in many traditional recipes; Greek - moussaka, French - ratatouille, Indian – baingan bharta, and Turkish - imam bayildi. It is actually a fruit, and contains many fine seeds. It has a mild...

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Eggplant is also known as aubergine. It is very common in southern European countries and is used in many traditional recipes; Greek - moussaka, French - ratatouille, Indian – baingan bharta, and Turkish - imam bayildi. It is actually a fruit, and contains many fine seeds. It has a mild taste and is typically cooked with stronger flavours such as garlic, tomatoes, onions, herbs and spices. Several varieties of eggplant are available in New Zealand. Skin colours range from deep purple, almost black, light purple with creamy streaks to an all white. Sometimes a green-yellow ‘banana’ eggplant and Thai green eggplants no larger than marbles are available. Shapes vary from the commonly found pear-shaped to long and thin cylindrical shapes. Growing conditions can affect the colouring; for instance, a white eggplant may be all white if grown indoors but would have purple streaks if grown outdoors. The deep purple pear-shaped eggplant is the most common variety. White eggplant, which is about the size of a small mandarin can be eaten raw. It may be served with Thai meals and tastes similar to beans. The long thin purple Japanese eggplant, also tastes similar to a bean and is often stir fried with oyster sauce.

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