We are Purple Pride. We are the largest aubergine growers’ association in North-western Europe, with an annual harvest of over 42.5 million kilos of aubergines. Every single day our growers are dedicated to growing the best, and most delicious aubergines. We supply a wide range of special varieties, invest in sustainable cultivation methods and possess in-depth knowledge of the market. This means that for years we have been the ultimate aubergine partner for our retail, catering and trading customers.
Surprisingly versatile aubergines
| The Purple Pride aubergine has a mild, slightly spicy flavour and is ideal for preparing in the oven. It couldn’t be simpler, the aubergine bakes evenly and retains its characteristic flavour. | |
| It is delicious combined with: | |
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Parmesan cheese, Manchego and mozzarella |
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Salmon, sea bream, sea bass, cod, shellfish and crustaceans |
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Poultry, red meat, pork, veal and lamb |
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Basil, oregano, thyme, rosemary, coriander, cumin, fennel seed and mustard seed |
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Courgette, onion, bell pepper, tomato, fennel and artichoke |
| Grades: | |
| The standard aubergine is available in different grades: | |
| 100-175 grams (week 2 – 45) | |
| 175-225 grams (week 2 – 45) | |
| 225-300 grams (week 6 – 45) | |
| 300-400 grams (week 8 – 45) | |
| 400-500 grams (week 10 – 45) | |
| The Graffiti aubergine has appealing white, juicy flesh. It absorbs less moisture and as a result is perfect for baking, roasting and steaming, which give it a full, slightly spicy and creamy taste. The unique, stripy pattern makes it ideal for decorative use. | |
| It is delicious combined with: | |
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Parmesan cheese, cottage cheese and halloumi |
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Cod, redfish and salmon |
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Chicken, turkey, pork and veal |
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Coriander, tarragon, fennel seed, cumin and mustard seed |
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Courgette, tomato, shallot and samphire |
| Grading: | |
| The standard aubergine is available in different grades: | |
| 100-175 grams (week 7 – 43) | |
| 175-225 grams (week 7 – 43) | |
| 225-300 grams (week 11 – 43) | |
| 300-400 grams (week 12 – 43) | |
| 400-500 grams (week 14 – 43) | |
| The Japanese Nasu is known for its full, mild, nutty taste. Its thin skin makes it perfect for roasting, grilling and preparing in the oven. The flesh of the Japanese Nasu retains its attractive white colour after it is cut open. | |
| It is delicious combined with: | |
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Mozzarella, brie, feta and cream cheese |
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Shellfish and crustaceans, gurnard, mackerel and sardines |
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Lamb, red meat and poultry |
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Sage, oregano, thyme and purple shiso |
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Ripe tomatoes and pointed sweet pepper |
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Japanese soya sauce |
| Grading: | |
| The average weight of the Japanese Nasu is between 40 and 100 grams (week 7-43). | |
| You can recognise this aubergine by its stripy appearance, just like the Graffiti. The Mini-Graffiti is perfect for baking and grilling, which give it a mild, slightly spicy flavour. Its compact size means it offers endless possibilities | |
| It is delicious combined with: | |
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Ricotta, crème fraîche and Roquefort |
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Fatty fish, lobster and sardines |
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Red meat and Iberico ham |
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Basil, chives, oregano and fennel seed |
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Tomato, red onion and asparagus |
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Hazelnuts |
| Grading: | |
| The average weight of the Mini-Graffiti is 15 to 50 grams (week 11-43). | |
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