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Listada de Gandia Eggplant Seeds

Approx 100 seeds

Solanum melongena

SKU: 4969
Barcode Number: 5011775049694

Shipped in 1-2 business days


Total
Sale price$5.80
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Product Description

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.

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Delivery and Returns

We have a tiered postage charge system depending on the type of products you order, your location and the value of your order, please see below.
Note to WA Customers! The Dept of Agriculture and Food in WA have significantly increased their inspection fee for any seed sent into the state. As this cost is covered by us, we have unfortunately had to increase our postage charges to WA. 

Delivery Times

Your order will be processed the next business day (where possible). We aim to deliver your order within the following timeframes from successful payment, depending on your location, although there may be a slight variation depending on the postal services in your area:

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Recipe

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.

Our Guarantee

Quality is paramount to our business, our seeds and bulbs undergo germination and growth tests before being offered for sale to ensure they comply with our strict quality standards. Through this knowledge we guarantee that all of our seeds and bulbs will grow, providing peace of mind that if they do not grow we will send you a replacement.

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