Harvested by hand Carefully grown in Hertfordshire, with a distinctive colour and mild flavour
Great at soaking up flavours, aubergine (also known as eggplant) works well in stews, salads and curries. Try them baked, grilled or barbecued as a veggie main or in side dishes.
“Bringing together two big hitters – aubergine and lasagne – this recipe is guaranteed to make you smile. It’s cheesy, oozy and mega delicious, plus it’s really fun to make. First, we steam the aubergine, to make it soft, silky and a total pleasure to eat, then crisp it up with garlic, chilli, sage and lemon for added flavour, before turning it into the most scrumptious sauce. Enjoy! ”
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