MC Sarıkaya Gıda sources eggplant varieties grown both in greenhouses and open fields from various production regions across Turkey, puts it through quality control, and supplies it to domestic and export markets. You can check the harvest calendar below for current supply availability.
Eggplant is sourced from various growing regions across Turkey, particularly Antalya, Mersin, Aydın, Samsun, Hatay, Bursa; drawing on multiple regions helps keep supply steady and quality consistent throughout the season.
The eggplant originates from South and East Asia; it reached Anatolia via Central Asia and the Islamic world, and has been an essential vegetable in Anatolian cuisine for centuries.
Product Overview
Sizes & Calibers
| Weight / Length | Range |
|---|---|
| 200-300 g | Preferred export caliber, 15-20 cm length |
| 300-450 g | Medium-large caliber |
| 450-600 g+ | Large caliber |
Packaging Options
- 8/10 kg perforated plastic crateLined stacking, palletized shipping
Featured Varieties
A slender, medium-length cylindrical variety (about 14-18 cm, 4-6 cm across) with glossy dark purple-black skin. Its thin skin and low seed content make it a preferred choice for stuffed dishes, karnıyarık, and oven bakes.
A long (26-28 cm), broad-bodied variety with dark purple-black skin. Its balanced flesh structure makes it a common choice for charring, frying, and eggplant salad preparations.
A long, evenly shaped, dark purple-black-skinned, early-season open-field variety known for its flesh that does not turn bitter and its low seed content. It is grown in the Aegean region, especially around Aydın, and is regarded as a standard table variety suited to frying and general cooking use.
Growing & Harvest
Eggplant is a warmth- and sun-loving crop grown in both greenhouses and open fields across Antalya and Mersin. In greenhouse production, plants are tied to a wire system to encourage upright growth, and regular pruning improves air circulation; in open fields, row planting drives higher yields through the summer months; Samsun, Hatay, and Bursa are also notable open-field eggplant production areas. Harvest takes place while the skin is still glossy and firm and the seeds have not yet hardened, which keeps bitterness low and results in better-tasting fruit.
Uses & Applications
Eggplant is one of the most widely used vegetables in Turkish cuisine, forming the base of dishes such as karnıyarık, moussaka, imam bayıldı, charred eggplant salad, and fried eggplant. The slender shape of the Kemer type suits dishes that are split lengthwise and stuffed, such as karnıyarık, while the large, broad body of the Pala type makes it better suited to charring and frying. A glossy skin and a fresh-looking stem end after harvest are regarded as key quality indicators.
Frequently Asked Questions
Does MC Sarıkaya Gıda export eggplant?
Yes, MC Sarıkaya Gıda supplies eggplant varieties grown both in greenhouses and open fields to both domestic and export markets. You can check our seasonal calendar page for the current harvest period, or contact us directly.
What packaging is used to ship Eggplant?
Shipments of Eggplant typically use 8/10 kg perforated plastic crate, in line with standard industry practice; alternative packaging options can be arranged upon request.
What is the minimum order quantity for Eggplant?
For road shipments, orders start from one pallet per product within a mixed load; sea shipments are planned on a full 40' reefer container basis. Send us your product, target country and delivery date for an exact quantity and quote.
What is the shelf life and storage requirement for Eggplant?
Eggplant is sensitive to chilling injury; storing it at very low temperatures can damage the product, so it should be transported at a cool but moderate temperature with balanced humidity.
How is Eggplant sorted and quality-checked before shipment?
Before shipment, products are checked for size, color, and ripeness; anything below standard is sorted out, so only export-quality batches are shipped.
