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Long prized for its deeply purple, glossy beauty as well as its unique taste and texture, eggplants are now available in markets throughout the year, but they are at their very best from August through October when they are in season.

Eggplants belong to the nightshade family of vegetables, which also includes tomatoes, sweet peppers and potatoes. They grow in a manner much like tomatoes, hanging from the vines of a plant that grows several feet in height. While the different varieties do range slightly in taste and texture, one can generally describe the eggplant as having a pleasantly bitter taste and spongy texture.

In the Kitchen

eggplant is an amazingly versatile vegetable, and can be cooked in any number of ways. eggplant can be roasted, sauteed, stir-fried, baked, and fried. In Italian dishes, eggplant is commonly paired with olive oil, basil, and tomatoes. In Indian dishes, eggplant is roasted over an open flame and cooked down with onions, tomatoes, and spices. In Chinese dishes, eggplant is stir-fried with tofu, basil, soy sauce, and sesame oil. A very delicious vegetable (technically a berry), that can be enjoyed in many different ways.

Suggested Recipes

Baingan Bhartha
Thai-style eggplant Basil