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Purple varieties are available all year round with most plentiful quantities from November until June.  Other varieties have a more limited supply.


Storage and Handling

Store in the refrigerator. Handle all fresh produce with care and wash before eating.



Also known as the aubergine, eggplant is very common in Southern European countries where it is highly prized. The Greek put eggplant in a traditional recipe called moussaka, the French in their traditional recipe, ratatouille, and the Turks in imam bayildi.


Facts and Varieties

  • Actually a fruit, eggplants contain many fine seeds
  • Several varieties of eggplant are available in New Zealand
  • Skin colours range from a deep purple, almost black, to a light purple with creamy streaks to all white. A green-yellow ‘banana’ eggplant and small Thai green eggplants no larger than marbles can sometimes be found
  • Shapes are also variable, from the more commonly found pear shaped to long and thin cylindrical shapes
  • The most commonly found variety is the deep purple pear shaped eggplant


Growing Facts

  • Plant from October to December
  • Eggplants have a long growing time in can be harvested after 90 to 110 days
  • Growing conditions can affect the colouring, for instance, a white eggplant may be all white if grown indoors but would have purple streaks if grown outdoors
  • Eggplants require full sun, regular water and well-drained soil

Nutrition Information

Serving size: 86.7g - 1/2 cup, steamed

Avg Quantity per serving Avg Quantity per 100g
Energy (kJ/Cal) 83/20 96/23
Protein (g) 0.7 0.8
Fat, total (g) 0.2 0.2
- saturated (g) trace trace
Carbohydrate (g) 2.9 3.3
- sugars (g) 2.8 3.2
Dietary Fibre (g) 2.2 2.5
Sodium (mg) 0 0
Vitamin B6 (mg) 0.06 0.07
Vitamin C (mg) 0.7 0.8
Potassium (mg) 173 200

Source: The Concise New Zealand Food Composition Tables, 8th Edition, Plant & Food Research

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