Aubergine ‘Meatball’ well deserves its place on the cover of our latest catalogue. Our Love the Taste catalogue, featuring a wonderful range of tasty fruit and vegetable plants, should have been delivered by now but if yours hasn’t arrived please request a free copy here.

So, what’s so special about Aubergine ‘Meatball’?

Aubergine ‘Meatball’ is both new and exclusive to Dobies of Devon and we believe will revolutionise the way you think of and use aubergines. Rob Smith, winner of the BBC Big Allotment Challenge says – “Aubergines are notoriously difficult to grow well, not germinating or producing poor fruit growth. Even when you’ve grown them, they can be lacking in flavour and sometimes bitter. ‘Meatball’ however is the exception to the rule! This new variety was bred by combining the best traits of both heritage and hybrid varieties to give you an aubergine of excellence.”

“Meatball gives you 12cm fruits with few seeds and dense meaty flesh which can be used as a meat substitute in many dishes, even grilling like steak or chops. The flesh is sweet and solid with a succulent buttery consistency.”

Aubergines are members of the nightshade family along with potatoes and tomatoes and are classified as being a berry, although used as a vegetable. They need similar growing conditions to tomatoes and will perform best in a greenhouse or polytunnel.

Aubergine Meatball

Essential for the classic moussaka and ratatouille Aubergine ‘Meatball’ will work well in a whole host of other dishes, including the trendy chocolate and aubergine cake. Aubergine works particularly well with goat’s cheese, red peppers, tomatoes, balsamic vinegar, garlic and chilli. But no doubt you’ll be wanting to make veggie meatballs with your Aubergine ‘Meatball’!

You will need:

Olive oil
2 Aubergine ‘Meatballs’, cubed
1 medium onion, chopped
1 lemon, zest and juice
3 garlic cloves, chopped
I red chilli, chopped
Large bunch of basil, clopped
5 slices of wholemeal bread turned into breadcrumbs
Balsamic vinegar, 1 tablespoon

Heat some olive oil in a large pan and fry the aubergine and onion until lightly coloured. Add the garlic and 2 tablespoons of lemon juice. Put all the other ingredients in a large bowl. Add the contents of the frying pan and mix well or blitz in a food processor.
Season to taste and shape into balls. Fry in olive oil and serve with tomato sauce and spaghetti, garnished with basil leaves and pine nuts.

Aubergine ‘Meatball’ is available as either super plugs or potted plants. Order now for delivery in May.

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