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Graffiti eggplants are small and teardrop in shape, ranging from 7-15 centimeters in length, depending on the variety. The outer skin is shiny, thin, and smooth and is striped with violet with ivory white. The inner flesh is cream to pale white and has small, edible seeds. Graffiti eggplants are tender and smooth with a sweet and slightly fruity flavor when cooked.
Graffiti eggplants are best suited for cooked applications such as sauteing, grilling, stewing, roasting, pan-frying, and baking. They will cook quickly because of their small size, and the flesh is so thin and tender that it does not need to be removed. Graffiti eggplants can also be halved, hollowed slightly, stuffed, and baked with vegetables and grains. Graffiti eggplants pair well with tomato, squash, onions, red bell pepper, garlic, quinoa, chickpeas, coconut curry, heady spices such as cumin and zataar, rich grilled meats such as lamb, fresh herbs, and young and melting cheeses such as feta, and mozzarella.
Graffiti eggplants will keep up to three days when stored in a cool and dry place.
Roasted Stuffed Eggplants
Ingredients:
4 eggplants
1 tbs olive oil
1 onion
1 carrot
1 small celery stem
2 cloves garlic
1 tbsp tomato paste
500 grams of minced meat
1 tbsp balsamic vinegar
400 grams diced tomatoes
water as needed
1 bay leaf
1 tsp oregano
pinch of salt
dash of black pepper
4 tbsp cheese, grated
1 tbsp chives, chopped
Instructions: