Eggplant Asian type (each) - Lux SHOP

A long, slender, violet-coloured variety of eggplant. They have fewer seeds than the darker globe-shape ones most recipes refer to, making them milder and slightly sweeter in flavour. For this reason, they also don't require salting prior to cooking as many eggplant recipes suggest.

The flesh of Asian eggplant holds up well during cooking, and they have a thinner skin that may be left on, so they are great for stir-frys and curries.

You'll receive about 3-5 fruits per order.

Grown in Ngongotaha under OFNZ certification.

Try this Lime and Sesame Grilled Eggplant recipe

Prep/Total Time: 20 min.

Makes: 6 servings

Ingredients

3 tbsp lime juice

1 tbsp sesame oil

1-1/2 tsp tamari

1 garlic clove, minced

1/2 tsp grated fresh ginger root or 1/4 tsp ground ginger

1/2 tsp salt

1/8 tsp pepper

1 medium eggplant (1-1/4 pounds) cut lengthwise into 1/2-inch slices

2 tsp honey

1/8 tsp crushed red pepper

Thinly sliced green onion and sesame seeds

Step 1: Get grilling

In a small bowl, whisk the first seven ingredients until blended. Then, brush 2 tablespoons of the juice mixture over both sides of the eggplant slices. Grill, covered, over medium heat 4-6 minutes on each side, or until tender.

Step 2: Add a garnish

Transfer eggplant to a serving plate. Stir honey and pepper flakes into the remaining juice mixture and drizzle it over the eggplant. Sprinkle with green onion and sesame seeds.