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History

Eggplant, which is also commonly referred as Aubergine is a member of the nightshade (Solanaceae) family, to which its cousins - tomatoes, potatoes, chilli peppers and tobacco also belong.

Eggplant is regarded as a fruit and it is believed to have been first domesticated in Southeast Asia.  It has a mild-neutral taste and is typically cooked with stronger flavours such as garlic, tomatoes, onions, herbs and spices.

Glasshouse grown eggplants are known for their smooth, shiny, deep purple skin with a creamy white interior.

Cook

In the past, the standard preparation method for eggplant included salting the eggplant to remove bitterness. The eggplant of today has largely had the bitterness bred out of it so unless you have a very old, very large one, you shouldn’t have this problem.

Eggplant can be used in grilling, stuffing, baking, stir-frying and roasting.

FAQ

  • Choose a glossy, blemish free skinned fruit that is firm to the touch and shows no signs of withering. Eggplants should be heavy in relation to size. When cut it should be creamy white with no brown seed cavity showing as this is bitter.

  • Here at forestburg we have heated glasshouses which enables us to produce year round. However, the climate eggplants require to grow in an outside environment makes them more of a summer fruit.

  • Eggplants should be stored at room temperature.

    Keep them away from melons, bananas, tomatoes, onions and direct sunlight.