Your cart is empty
Striking purple-and-white striped skin, a delicate mild flavour, and a tender, creamy texture — our Striped Aubergine — also known as Graffiti Eggplant or Zebra Brinjal — is as beautiful on the plate as it is in the kitchen. Known as Baingan in Hindi and Vankaya in Telugu, this variety is prized for its thinner skin, fewer seeds, and sweeter, more delicate flavour compared to standard aubergines. Find it in our Everyday Vegetables collection or browse all fresh produce in Fresh Foods.
Halve lengthways and grill with olive oil, garlic, and herbs for a stunning side dish. Use in Baingan Masala or Stuffed Baingan with a spiced peanut filling for a show-stopping Indian main. The striped variety works beautifully in Ratatouille, Miso-glazed Aubergine, and Aubergine Parmigiana. Roast whole and blend for a smoky Baba Ganoush or Baingan Bharta.
Store in a cool, dry place. Avoid refrigerating if possible, as cold temperatures can make aubergine bitter. Use within 3–5 days. Once cut, cook immediately as the flesh oxidises quickly.
Q: How does striped aubergine differ from regular aubergine?
A: Striped aubergines have a distinctive purple-and-white skin, thinner flesh, fewer seeds, and a milder, slightly sweeter flavour than standard dark purple aubergines. They are particularly well-suited to grilling and roasting.
Q: Do I need to salt striped aubergine before cooking?
A: It is less necessary than with larger varieties, as striped aubergines are less bitter. However, salting for 15 minutes and rinsing will still reduce moisture and improve texture when frying.
Q: Can I use striped aubergine in Indian recipes?
A: Yes — it works beautifully in any recipe calling for brinjal or baingan, including curries, stuffed dishes, and bharta.
