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Eggplant

eggplant

There are a few different varieties of eggplant, with the most widely known exhibiting shiny purple skin, hiding a white fleshy interior. Other varieties differ in shape and can have white, yellow or green skin, and miniature varieties also exist. These varieties can be found at numerous stallholders at both the Adelaide Showground Farmers’ Market and the Prospect Farmers’ Market.

Eggplant is often used in Indian, European and Middle Eastern cuisines, such as in curries, dips, moussaka and various pasta dishes. Eggplant contains fibre, potassium, vitamin C, vitamin B-6 and magnesium.  Also known as aubergine, this egg-shaped fruit has a bitter taste if eaten raw but softens and develops a rich flavour when cooked. It is often recommended you salt, rinse and drain the raw sliced fruit before cooking to soften it and remove the bitterness.

The best place to store eggplant is at room temperature in a dry place, away from direct sunlight. It is also best to keep eggplant away from bananas, tomatoes and melons, producers of ethylene, a natural gas that causes some produce to ripen and to which eggplant is quite sensitive.

Showground Farmers’ Market stallholders Bull Creek Organic Garlic Farm, The Food Forest, ALNDA Farms, Tobalong Tomatoes, Virgara’s Garden, Patlin Gardens and W&B Hart all sell varieties of fresh eggplant. Eggplant can also be found at Prospect Farmers’ Market at the N&M Tsimiklis stall.