Turkish eggplants are best suited for cooked applications such as grilling, sautéing, baking, frying, pureeing, stewing, and pickling. When young, they are popularly used in stews and curries. As they mature and take on a more bitter flavor, they are typically hollowed, stuffed with grains and other vegetables, and baked. They can also be pickled. Turkish eggplants pair well with garlic, peaches, fennel, herbs such as oregano, cilantro, mint, and parsley, cinnamon, lemon juice, Greek yogurt, pine nuts, and basmati rice. Sold by the pint.
Farm: Bauman’s Listowel, ON
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