Gardens - Fruit & Vegetable Gardening

Unbeatable eggplant

By
Judith Adam
Photography by
Yvonne Duivenvoorden

Choose one or more of these violet-hued veggies that are as delectable as they are ornamental


The best uses for your eggplant

eggplant-inset2.jpgWestern European: Globe and elongated pear shapes; glossy purple-black; creamy dense flesh. Use for stuffing, baking, grilling.

Japanese: Long and slender; deep to light purple with greenish patches. Use for stir-frying, grilling, sautéing, pickling.

Chinese: Long and slender; brilliant violet; sweet flesh. Use for stir-frying, grilling.

Italian: Small and round; striking violet streaks and markings; white flesh. Use for baking, sautéing, grilling.

Thai: Round, slightly larger than a ping-pong ball; tough skin is lavender with green stripes; seedy interior; strong flavour. Use for curry dishes.

Southeast Asian: Small, grape-sized; red, orange, purple or green; bitter flavour. Usually made into hot pickles.

African: Egg-shaped; mild sweetness; inedible, tough, white skin; firm white flesh. Use for grilling, stuffing.

Puerto Rican: Elongated oval; tender lavender skin; mild, white flesh. Use for stir-frying, sautéing.

Inset image by Bonnie Summerfeldt.

 

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