An attractive perennial shrub with deep purple fruit that is very popular in most Mediterranean countries.
Eggplant has a strong flavour and partners well with other strong flavours like garlic, rosemary, thyme, oregano, savoury, shallots lemon, lamb, beef and venison.
Use in curries and stews. Also excellent baked as a side dish or by itself. Marinade in olive oil and mixed herbs then slow bake or fry as a steak, Bake then blend with olive oil, garlic and tahini to produce the classic Lebanese dip; baba ganoush.
Plant in well drained but moist soil in sunny aspect. Avoid frosty areas. Cultivation/Fertiliser: Water as needed and give regular applications of Seasol and Powerfeed. Harvest when fruit is in full usually after mid summer.
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