Eggplants Graffiti , 0.6 kg pack


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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


    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


    1. Preheat oven to 180 C / 360 F.
    2. Cut eggplants lengthwise, and scoop out the meat to create boats. Season with salt and spread with some olive oil. Place eggplants on a baking tray covered with baking paper, cover with aluminum foil, and place in the preheated oven.
    3. Bake for about 30 minutes, or until eggplants soften. Bake uncovered for the last 10 minutes.
    4. Chop the scooped-out eggplant meat. Finely chop onions, carrots, celery, and garlic.
    5. Prepare the meat filling. Season the minced meat with salt and pepper and mix to combine.
    6. In a large pan, heat a spoon of oil and toss in the minced meat and let cook, stirring occasionally, until brown and crispy. Once cooked, remove it from the pan.
    7. To the same pan, add chopped scooped out eggplant meat and sautee until soft. Remove from pan.
    8. To the pan, add chopped onions, celery, and carrots and fry until the vegetables soften, and the onions turn translucent, or about 5 minutes. Then, add chopped garlic and tomato paste, and stir it to combine.
    9. To the pan, return the cooked minced meat and eggplant meat, add a bay leaf, a spoon of balsamic vinegar, season with salt and pepper, and pour in diced tomatoes and a splash of water.
    10. Cook on low for about 20-30 minutes, stirring occasionally. Once done, remove the bay leaf.
    11. Top the meat sauce on top of roasted eggplant boats. Sprinkle with grated cheese and return to the oven for another 5-10 minutes, so the cheese melts.