Country of Origin: Cyprus.

Fact: Although it’s technically a fruit (a berry, to be exact), the aubergine is used as a vegetable. It’s native to Southeast Asia, but is grown all over the world, and there are many different varieties.

They include the bulbous, glossy, deep purple zeppelin type common to Mediterranean cuisine; the small and plump ivory-coloured aubergine from the United States and Australia (where it’s referred to as eggplant); or the much smaller varieties grown in Thailand. They all share the same mildly smoky flavour and a texture that is spongy when raw but soft when cooked.

Cooking Ideas: Aubergine is often found baked in a Greek moussaka or Provençale ratatouille; roasted and puréed with garlic, tahini, lemon juice, salt and cumin for the Middle Eastern dip baba ganoush; and even thinly sliced and fried to make aubergine crisps.

It is worth noting that all our products are produced with the strictest specifications and without being burdened with pesticide residues. Only European acceptable pesticides are used, as opposed to" strong " pesticides which may burden the consumer with residues.

Our products are certified and selected by approved and certified producers, who equally follow the same standards.