Horti Tops® Eggplant Black Beauty

Eggplant Black Beauty (Solanum melongena)

The Versatile Mediterranean Staple

Eggplant is a culinary chameleon. Its neutral flavor and sponge-like texture absorb whatever seasonings and sauces you pair with it. This makes it invaluable in cuisines from the Mediterranean to Asia – moussaka, baba ganoush, Thai curries, Japanese tempura, Italian parmigiana, and countless more.

The Salting Technique

Salting eggplant before cooking serves two purposes: it draws out bitter compounds and collapses the spongy structure so it absorbs less oil.

Method: Slice or cube eggplant, sprinkle generously with salt, and let sit in a colander for 30-60 minutes. Rinse well and pat dry. The eggplant will have released liquid and become denser.

Modern varieties are less bitter than older types, so salting is less necessary than it once was. But the improved texture makes it worthwhile.

Essential Eggplant Preparations

Baba Ganoush: Char whole eggplants over flame or under a broiler until completely collapsed. Scoop out flesh, mash with tahini, lemon, garlic, and olive oil. The smoky flavor is essential.

Roasted: Cut in half, score flesh deeply, brush with olive oil and garlic. Roast cut-side down at 200°C until completely soft. Serve drizzled with honey and pomegranate seeds.

Grilled: Slice 1cm thick, brush with oil, grill until charred and tender. Layer with tomatoes, mozzarella, and basil for a stunning summer dish.

Health Benefits

Eggplant skin contains nasunin, a powerful antioxidant that protects brain cell membranes. The purple pigment is the source – so leave the skin on when possible. Eggplant is very low in calories but satisfying, making it excellent for weight management.

Growing Eggplant Black Beauty