Graffiti aubergine Grown by Guy Singh-Watson at Riverford in the Vendée, France



The dandy of the veg patch. Our organic graffiti aubergines have glossy varicoloured skins, sweet, firm flesh – and endless culinary possibility. To make the most of their looks, stuff them and keep the skins intact. Sumptuous filled with veg, rice or couscous, topped with cheese and baked until golden and bubbling.

Plastic free icon
Plastic free

Country of origin

Grown in
  • France
Old recipes tell you to salt aubergines to draw out bitterness, but with modern breeds it's not needed
- Riverford cooks

How to prepare

Aubergine is close friends with the produce that grows in the same Mediterranean region – tomatoes, basil, garlic and capers. If you pair it with those, whether in caponata, ratatouille, imam bayildi or aubergine parmigiana, you can’t go far wrong.

They’re a sponge for many other flavours as well. Roast in cubes and toss with couscous, yoghurt and harissa – or with lightly fried garlic, spring onions, soy sauce, rice wine vinegar and sesame oil. The options are practically as endless as your imagination.

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