Surprisingly fun
The eggplant, with its deep purple skin and soft interior, is a versatile vegetable that shines in many dishes. Whether you roast, grill or use it in a flavourful ratatouille, its creamy texture and subtle taste make it a favourite in many kitchens.
To keep the eggplant from soaking up too much oil, sprinkle it with salt after slicing and let it drain for about 30 minutes. Rinse off the salt afterwards. Then it’s ready to cook!
With its firm yet tender texture after cooking, aubergine makes a great alternative to meat in dishes such as lasagne, curries, burgers or stuffed dishes. It also readily absorbs the flavours of herbs, spices and sauces.
BelOrta’s eggplants are grown in greenhouses, both in substrate and in soil. With substrate cultivation, the plants are fed nutrients absorbed in the substrate, while soil cultivation means the plants grow in natural earth. Both methods produce healthy, flavourful eggplants of high quality.
Jan, Tom and Ann Heulens inherited their passion for growing vegetables from their parents. Mr and Mrs Heulens spent...
