The superb range of aubergines from Burpee Europe offers a heady choice of colour, shape and flavour to suit any taste! If you are finding that you have an extraordinary amount of effervescence eggplants just begging to be used, the Burpee team have the answer. Our recipe for the mouth-watering ‘Aubergine Fritters’ seen above is at the bottom of this release.
But first, please see the reminders below of all our varieties, seeds of which, of course, can be bought at only the best top UK seed companies!
This is a fine aubergine! It ripens earlier than ‘Black Beauty’, with creamy-white, nearly seedless flesh and has big yields of voluptuous rounded fruits. In the 6 cm range, they are just the right size for your favourite ratatouille or aubergine parmesan recipes, or for simply slicing and tossing on the grill while the Indian Summer lasts!
Aubergine ‘Green Knight’
The perfect partner for ‘White Knight’ and ‘Violet Knight’ in a glossy jade green with similar long, smooth fruit. A culinary delight when sliced into discs and fried in oil or roasted and a ‘must have’ in any Asian recipe that calls for aubergine due to its traditional style and colour in many parts of the East. Disease-resistant plants produce prolific yields of irresistible fruits.
The mightiest, meatiest aubergine ever. Imagine fresh, home-grown, vine-ripened meat, well that’s ‘Meatball’. The fruit’s dense, moist, flavourful flesh captures the flavour and texture of meat as no other aubergine or any vegetable can. Super-flavourful, large 10 cm fruits are virtuosos of versatility.
Aubergine ‘Violet Knight’
This prolific new member of our Knight family is easy to cultivate, with an adaptable plant habit making it suitable for mid-sized containers or growing directly in the ground. The deep violet fruits have minimal seeds and no bitter taste.
Aubergine ‘White Knight’
These unique shimmery, pearl-like, precious white fruits resemble Fabergé’s opulent creations. Alluring and delicious these fruits can be savoured roasted, sautéed or baked. Disease-resistant plants produce opulent yields of irresistible white fruits.
Aubergine Fritter Recipe
1 aubergine (2 if using one from the Knight family)
1 tsp ground cumin
1 tsp turmeric
1 tsp ground coriander
¼ tsp chilli flakes
1 tbsp chopped fresh coriander
50g plain flour
85gr gram flour (chick pea flour)
230 ml cold water
½ tsp salt
Vegetable oil for deep frying
In a bowl mix the flours, salt & spices and the cold water to form a smooth batter. Stir in the chilli flakes & the fresh chopped coriander. Set aside for 15 minutes
Top & tail the aubergines, slice into 1 cm rounds with a sprinkle of salt and set aside. Dry with kitchen roll.
Heat the oil in a shallow pan, to check the temperature of the oil drop a piece of bread and see if it quickly rises to the surface, which means the oil is at temperature.
Whisk the batter gently, the batter is now ready to fry the aubergines. Dip each slice in the batter and ensure both sides are well coated and gently drop them in the oil.
Cook the fritters for 2 to 3 minutes on each side.
Once golden brown, drain with a slotted spoon onto kitchen paper to remove the excess oil.
Serve the fritters hot with a refreshing mint & cucumber yoghurt dip
Delicious! Enjoy with a chilled glass of Sauvignon Blanc