Organic 'Shiromaru' eggplant ( Solanum melongena ), offered by Gaia, a refined and versatile Japanese variety
The 'Shiromaru' eggplant is a Japanese gourmet variety with pale green skin that has been cultivated since the 8th century for its mild flavor and creamy flesh. Unlike regular eggplants, it contains no bitterness , making it perfect raw (with salt or ponzu) as well as grilled, sautéed, or stuffed .
Very heat tolerant , it thrives in full sun and offers excellent productivity, both in the ground and in pots.
Did you know?
In Japan, eggplants of this type are often eaten tempura, marinated, or simmered in dashi broth . They absorb sauces and condiments beautifully, making them ideal for umami-rich dishes.
Plant height: 60-90 cm
Quantity per pack: ± 20 seeds
Companion plants: Beans, okra, thyme, dill, mint, tarragon, potato, lettuce, basil, pepper, spinach, sunflower
Enemy plants: Fennel, corn
Cultivation method
Sow indoors 8-12 weeks before last frost , in a warm substrate ( 23-30°C ). Transplant outdoors when night temperatures are above 10°C and plants are 15-20 cm . Exposure to full sun , rich, loose and well-drained soil with regular watering . Staking may be useful to support the fruits.
Harvesting and conservation
Eggplants should be harvested when they are shiny and firm . A dull skin or a visible fingerprint indicates overripeness .
They can be stored at 10-12°C with 90% humidity for up to a week .
Recipe: Miso and Sesame Stuffed 'Shiromaru' Eggplants
A Japanese-inspired recipe that highlights the tender texture and mild flavor of this unique eggplant.
Ingredients (for 2 people)
- 2 eggplants 'Shiromaru'
- 2 tbsp white miso (shiro miso)
- 1 tbsp mirin
- 1 tbsp soy sauce
- 1 tsp honey or maple syrup
- 1 clove of garlic, chopped
- 1 tbsp sesame oil
- Toasted sesame seeds (for serving)
- Chopped green onions (optional)
Preparation
- Prepare the eggplants : Cut the eggplants in half lengthwise and lightly score the flesh with a knife.
- Cooking : Heat the sesame oil in a frying pan and sear the eggplants on the flesh side for 2-3 minutes, until golden brown.
- Mix the sauce : In a bowl, mix the miso, mirin, soy sauce, honey and garlic.
- Grill : Brush the eggplants generously with the miso sauce and place them in the oven under the grill for 5 to 7 minutes , until the top is caramelized.
- Serve : Sprinkle with sesame seeds and green onions.
💡 Tip : These eggplants pair perfectly with a bowl of steamed rice and grilled tofu for a complete meal.
Why grow 'Shiromaru' eggplant?
✔ Ancestral Japanese variety with tender and sweet flesh
✔ No bitterness , ideal raw or cooked
✔ Perfect for grilling, marinades and stews
✔ Heat tolerant and easy to grow
A rare and delicious eggplant, which will bring a touch of originality and elegance to your vegetable garden!
