Eggplant Turkish Orange
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Native to Turkey, this heirloom variety is now a favourite of Italian gardeners and chefs. The petite 45-55cm plants produce abundant yields of round, red-orange 7.5cm fruits that are sweeter when young and still slightly green. Once orange, they are excellent for stuffing. BRAISE – DEEP FRY – BAKE – ROAST – STUFF
How To Grow
Sow seeds 6mm (¼in) deep into damp soil, firm down gently and keep moist. Seedlings emerge in 10-14 days.
When To Plant
Our Seed Guarantee
If you are not completely satisfied with these seeds Mr. Fothergill's will gladly replace them for free. Performance subject to growing conditions.
- 3 large turkish eggplants, quartered lengthwise
- plain flour, to dust
- vegetable oil, to deep-fry
- 60 ml (¼ cup) extra virgin olive oil
- natural yoghurt and shredded spring onion, to serve
- 8 spring onions, thinly sliced
- 4 garlic cloves, crushed
- 3 largevine-ripened tomatoes, finely chopped
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp sweet paprika
- 1 tbsp tomato paste
- ½ cup coriander leaves
- ¼ cup firmly packed dill leaves, chopped
To make the filling, combine all ingredients in a bowl. Season with salt and pepper.
Place eggplants in a large bowl with flour and toss to combine. Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 170°C (or until a cube of bread turns golden in 15 seconds). Working in batches of 6, gently drop eggplant into the oil and fry, turning halfway, for 4 minutes or until golden and slightly softened. Remove with a slotted spoon and drain on paper towel. Allow to cool.
Preheat oven to 210°C. Turn eggplant pieces skin-side up and press lightly to flatten slightly. Using a small, sharp knife, make an incision lengthwise down the centre of the eggplant, about three-quarters of the way through to open it up.
Place eggplant on a greased oven tray and spoon some filling down the centre of each. Drizzle with oil and cook for 20 minutes or until eggplant is softened. Serve drizzled with yoghurt and topped with shredded spring onion.
As seen in Feast magazine, Issue 11, pg 96.