Monday, 11 February 2019

Aubergine or Egg plant

The garden section from a newspaper article in early November of 1939 wrote: Those who like variety in their vegetables and home gardeners who like to grow uncommon vegetables should take an interest in growing the egg-plant or Aubergine. 

I took up the suggestion and planted out a couple of plants. This can be done by planting out seedlings, which I did. Or sowing direct in the open ground, three or four seeds to the site and afterwards thinning to one plant. The plant likes warm temperatures and the seeds germinate in hotter weather and flourish better when the weather is warmer. I planted my egg plants next to tomato plants as they are of the same family and require the same cultivation methods. The plants produce a lot of fruit and it is best to keep the crop to five or six per plant. Any garden work around the plant should be very shallow as the roots of the plant are at the surface and can be easily damaging to the plant. 

The above recipe for Aubergine tomatoes reads:
Wash large ripe tomatoes and cut in half cross wise. Melt 2 tablespoons butter or oil in skillet, place the tomatoes in the cut side up and sprinkle with the following seasonings, 2 cloves of farce finely minced, 2 teaspoons sugar, 1/2 teaspoon salt, 1/2 teaspoon pepper and finely minced (chopped) parsley. Cover and cook slowly for 10 minutes. Garnish with sprigs of parsley and serve immediately with any kind of fish (or meat) course.

Egg-plant fruits are ready for uses as soon as they reach a good size, and while they have a glossy appearance. If dull, they are over-mature and seedy, and not very good for cooking with. To prepare for cooking, simply wipe with damp cloth and remove stem and calyx. It can be peeled or left unpeeled. Egg plant is a watery vegetable; if cut into thick slices, salted, and covered with plate with weight on top, some of the excess moisture will drain away.
When frying egg plant do not cover the pan - slices should be crisp.

Cut unpeeled egg plant crosswise in thin slices. Coat light with seasoned flour, fry in hot butter until pale golden brown. Serve pipping hot as vegetable accompaniment with meat, fish, etc. 

For the right seasoning egg plant is best with: Basil, dill, garlic, marjoram, oregano, rosemary.

Growing the plant was no more difficult than growing tomatoes and I will keep adding the plant to my kitchen garden now I know how easy an egg plant is to grow and how versatile it can be in the kitchen.

Thank you to all who have left comments. I have read the replies but I just haven't had time to respond to them. 

I hope everyone is having a good day or evening where ever you are.


  1. Shiralee, I only grew eggplant once. I am not fond of it unfortunately.

    1. Nanna Chel,
      I wouldn't eat it on its own. Definitely has to be mixed in with A LOT! of something else.