Eggplant Tsakoniki

Tsakoniki is a traditional Greek eggplant variety – named after the Tsakonia region of the Peloponnese, where it has been grown for generations. A true rarity in both looks and flavour. What makes Tsakoniki special? Two things: the spectacular appearance and the taste. The slender fruits, 22–24 cm long, wear a purple skin with characteristic white stripes – an eye-catcher in the bed and on the plate. The white, firm flesh is completely free of bitterness, so the tedious salting before cooking is unnecessary. The plants stay pleasantly compact at 65–70 cm and deliver the first ripe fruits just 75–85 days after transplanting. This heat-loving variety does best in the greenhouse; in warm, sheltered spots it also succeeds outdoors or in containers. In Greek cuisine, Tsakoniki is traditionally fried, grilled, braised or stuffed – its firm flesh keeps its shape and absorbs flavours beautifully. Who is this variety for? Lovers of Mediterranean cooking, collectors of rare varieties, and anyone who wants eggplants without bitterness and without pre-treatment.