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Eggplants - varieties and uses.


Eggplant comes in many shapes, sizes and colours.  It is appreciated the world over for its taste and versatility. From Mediterranean classics like eggplant Parmesan to Asian stir-fries and Middle Eastern dips, eggplant proves itself as a versatile ingredient capable of elevating meal.

SELECT firm, glossy-skinned eggplant which feels heavy for its size. Avoid eggplant which is soft, shrivelled or has brown spots.

STORE eggplant in the vegetable crisper or in an unsealed plastic bag in the refrigerator. Its best used in 5 days.


At its very best in late summer and autumn, eggplant has a meaty texture and delicate flavour.

No need to peel, the skin is edible. Simply wash eggplant, remove the stem and cut as desired.

Eggplants spongy flesh rapidly adsorbs oil during cooking. For this reason, eggplant is sometimes salted (degorged) before cooking as this minimises the amount of oil absorbed. However, salting is not necessary to reduce bitterness as many of the new varieties are no longer bitter.


To be enjoyed thought it must be cooked, Eggplant's inherent versatility makes it a culinary chameleon, seamlessly integrating into a wide range of cuisines, showcasing its adaptability to diverse flavour profiles. So, when it comes to cooking and pairing flavours with eggplants the options are endless.


  1. Caprese Salad with Eggplant: Layers of fresh tomato, mozzarella, basil, and grilled eggplant, drizzled with balsamic glaze.
  2. Eggplant Rollatini: Thinly sliced eggplant rolled with ricotta cheese, herbs, and marinara sauce, then baked to perfection.
  3. Eggplant Involtini: Eggplant slices stuffed with a mixture of breadcrumbs, cheese, and herbs, rolled up and baked with marinara sauce.
  4. Eggplant Curry: Tender chunks of eggplant cooked in a fragrant curry sauce with spices, coconut milk, and vegetables.
  5. Stuffed Eggplant: Eggplants hollowed out and filled with a savory mixture of rice, vegetables, herbs, and spices, then baked until tender.
  6. Eggplant Stir-Fry: Sliced eggplant stir-fried with vegetables, tofu, or meat in a flavourful sauce, served over rice or noodles.
  7. Eggplant Pizza: Grilled or roasted eggplant slices used as a pizza crust, topped with tomato sauce, cheese, and your favourite pizza toppings.
  8. Eggplant Lasagna: Layers of thinly sliced eggplant used in place of pasta sheets, layered with marinara sauce, ricotta cheese, and mozzarella, then baked until bubbly.
  9. Eggplant and Tomato Tart: A savory tart made with roasted eggplant, sliced tomatoes, caramelised onions, and fresh herbs, baked in a buttery pastry crust.
  10. Eggplant Fritters: Slices of eggplant dipped in a light batter, fried until golden brown, and served with a dipping sauce or aioli.
  11. Stuffed Eggplant: Filled with a savoury mince, spices, feta, tomato mixture and baked in the oven. Try our Marrakech stuffed eggplant.

Eggplants come in various intriguing varieties, each with its own unique characteristics and flavours. Here are a few notable ones:

Globe Eggplant:

  • The most common type, big and round with deep purple skin.
  • Mild flavour, slightly bitter.
  • Perfect for classics like eggplant Parmesan or grilled slices.

Japanese Eggplant:

  • Slender and elongated with deep purple skin.
  • Sweeter and milder taste compared to Globe.
  • Ideal for stir-fries, tempura, or roasting.

Italian Eggplant:

  • Elongated with lighter purple or lavender hue.
  • Meaty texture and mild flavour.
  • Great for grilling, roasting, or ratatouille.

White Eggplant:

  • Creamy-white skin, delicate and mild flavour.
  • Slightly sweeter than other varieties.
  • Used in Mediterranean and Asian dishes, versatile like other types.

Indian Eggplant:

  • Small-sized with round or oval shape, vibrant purple skin.
  • Slightly bitter taste, commonly used in an Indian Baingan Bharta, curries and stews.

Thai Eggplant:

  • Small and round, about the size of a golf ball.
  • Comes in green, white, and purple.
  • Slightly tangy and bitter taste, popular in Thai curries and stir-fries.

Pea Eggplant:

  • Petite size with a slightly bitter flavour.
  • Adds a unique taste to Southeast Asian dishes, particularly Thai and Indonesian.

Each variety offers its own twist on flavour and texture, giving you plenty of options to explore and enjoy in your culinary adventures!