Eggplant or aubergine: whatever you call it - unleash its smoky, earthy flavour in your next meal!
Eggplant: (Or aubergine) Although it's technically a fruit (a berry, to be exact), the aubergine is used as a vegetable. Native to Southeast Asia, but grown all over the world, with many different varieties, including the bulbous, glossy, deep purple zepplin-like types common to Mediterranean cuisine; the small, tubular Asian types; the little, plump, ivory examples (hence ‘eggplant’, its name in the United States and Australia); or the scarcely-bigger-than-a-pea varieties grown in Thailand. All varieties share the same bland, mildly smoky flavour and flesh that's spongy when raw but soft when cooked.
Availability: Mostly Summer and some of Autumn
Aubergine is often found baked in a Greek moussaka or Provençale ratatouille; roasted and pureed with garlic, tahini, lemon juice, salt and cumin for the Middle Eastern dip, baba ganoush; thinly sliced and fried to make aubergine crisps...the possibilities are endless.
Sourced locally across the Shoalhaven, Far South Coast and a little from farmers in the Illawarra. They are grown under clear skies and fresh air; hot sunny Summers and frosty Winters.
Our farmers use permaculture principles and their sowing, weeding and harvesting is all done by hand, without the use of chemicals, pesticides or herbicides preferring green manure crops, compost and natural minerals for biological soil balancing.