black beuty eggplant

HOW WE GROW IT

Grown in full summer sun in deeply composted beds, with no synthetic fertilisers or sprays. Eggplant needs heat and patience, and we give it both — picking the fruit while the skin is still tight and glossy, which is when the flesh is at its sweetest and least bitter. Cut fresh on the morning of delivery.

THE PRODUCT

Glossy, firm, and free of the bitterness that comes with older, oversized fruit. Picked at the right moment, the flesh is creamy and dense, with far fewer seeds and a clean, mild flavour that soaks up whatever you cook it with. A vegetable that rewards good oil and proper heat.

ORDERING DETAILS

–Unit: Sold by 500/1000 gr

A TIP FROM OUR KITCHEN

Slice thick, brush generously with olive oil, and roast or grill until completely soft and golden — undercooked eggplant is the only bad eggplant. Char whole over a flame until collapsing, then scoop the smoky flesh into baba ganoush. No need to salt it first when it's this fresh.