Eggplant Listada de Gandia

An heirloom variety with large oval fruits. The skin is a striking mix of purple and white stripes with firm and well flavoured flesh. Performs best in areas with a long warm growing season. The thin skin does not need to be peeled for cooking.

CAN BE USED IN:

ROAST – FRY – CHAR-GRILL – BAKE – CHUTNEY

SOWING DIRECTIONS

When
Spring and Summer, Autumn too in warmer climates.
Where
Direct where they are to grow or in seed trays of seed raising mixture. Good in pots.
How Sow
Sow seeds 5mm (¼in) deep into damp soil, firm down gently and keep moist. Seedlings emerge in 10-14 days.
Care
Use a short stake in exposed areas. Keep moist and feed every 2-3 weeks.
Harvest
As you need.
Sow:
-Summer
Harvest:
As you need.
Soil type:
-well cultivated

Availability: In stock

$4.90

Bolognaise Stuffed Eggplant

Ingredients

  • 4 eggplants, halved lengthways
  • Bolognaise sauce (recipe below)
  • 1 punnet cherry tomatoes sliced
  • 2 tbs olive oil
  • Salt & freshly ground black pepper
  • Fresh basil leaves, to serve

Bolognaise sauce

  • 2 tbs olive oil
  • 1kg lean beef mince
  • 4 celery sticks, finely chopped
  • 2 carrots, peeled, finely grated
  • 1 brown onion, finely chopped
  • 3 garlic cloves, crushed
  • 2 x 400g can diced tomatoes
  • 1/4 cup tomato paste
  • 1 cup red wine
  • 3 dried bay leaves, 3 sprigs fresh thyme, 3 sprigs fresh oregano
  • Salt & freshly ground black pepper

Instructions

  1. Scoop the flesh from the eggplant halves, leaving a 1cm-thick border. Set aside. Reserve scooped out center for the bolognaise sauce.
  2. Panfry the mince in 1 tbs of oil over medium-high heat. Set aside.
  3. Heat the remaining oil in the pan over medium heat. Add the celery, carrot, onion, reserved eggplant and garlic and cook, stirring, for 10 minutes or until vegetables soften.
  4. Add the mince, tomato, tomato paste, wine, bay leaves, thyme and oregano and stir until well combined. Cover and bring to a gentle simmer. Simmer stirring occasionally, for 1 hour. 
  5. Preheat oven to 180°C.
  6. Uncover and cook for a further 10 minutes or until sauce thickens slightly. Remove from heat. Remove the bay leaves, oregano and thyme sprigs. Season with salt and pepper to taste.
  7. Spoon the bolognaise mixture evenly among the eggplant cavities. Place the stuffed eggplant in a large baking dish or roasting pan. Drizzle with oil and season with salt and pepper. Bake in oven for 1 hour or until eggplant is tender. Sprinkle with cherry tomatoes, parmesan and basil leaves and serve.