DAYS TO SPROUT
TASTE IT FOR
CARE & HARVEST
- Pollinate purple flowers as they open to encourage fruiting. Flowers need to be pollinated for fruits to form.
- Harvest fruits when they reach 6 – 8” and the skin is glossy. Dull skin can mean the fruit is too ripe.
Mini Eggplants are part of the Solanaceae family which also houses tomatoes. Eggplants were first domesticated in India where evidence of its early cultivation can be dated back 2000 years. Wild eggplants can be found in the Myanmar-Yunnan region where it was first domesticated.
Eggplants are nutrient dense, which means they have a high ratio of vitamins and minerals per calorie. Rich in anthocyanins and antioxidants, health benefits include a potential reduction in heart disease risk, blood sugar control, and anti-cancer properties.
Eggplant fruits are typically sliced (no need to skin them) and baked, roasted, or fried. You can even use puréed eggplant to use as a delicious and healthy dip.
HARVEST TO PLATE RECIPE
spiced baby eggplants
- 6 baby eggplants
- 1 tablespoon olive oil
- 1/2 teaspoon chilli flakes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- sea salt flakes
- 1 lemon
- extra virgin olive oil, for serving
- fresh parsley leaves, for serving
- While your oven preheats to 400°F (200°C), drizzle a tablespoon of ordinary olive oil over a baking tray. Sprinkle the coriander, cumin and chilli directly over the oil.
- Slice the eggplants in half and place them cut side down into the oil, sliding them about a bit to pick up the flavourings. When the oven is ready, turn the eggplants cut side up and roast for 25 minutes.
- Squeeze the juice of half a lemon over, sprinkle with salt and some chopped parsley and drizzle with a little extra virgin olive oil just before serving.