Eggplant in season in Australia
Eggplant is in season in Australia from November to April, and at its peak from January to March. This is the cooler south; the tropical north has its own calendar.
At its best
Eggplant is a summer vegetable, at its best from January to March and still around through autumn. In spring, Bowen in Queensland sends a white variety, which is milder, creamier and less bitter than the purple, with firmer flesh that suits roasting, frying, stews and dips.
At the shop
Smooth, glossy skin is a good sign of freshness and quality.
Keeping it
Keep eggplant in the fridge. It is sensitive to ethylene, the ripening gas given off by fruit such as mangoes and figs, so store it away from them. Don't leave cut or peeled pieces sitting at room temperature for more than two hours.
Three dinners
- Eggplant parmigiana Fry or roast slices, layer with tomato and cheese.
- Miso-glazed eggplant with rice Score the flesh, roast, then brush with miso and mirin.
- Baba ghanoush with flatbread Char whole over a flame, scoop and mash.
How we decide. Each item carries a score from 0 to 20 for every month of the year. We call 16 or more “at its peak” and 8 to 15 “around”. The scores were checked against Australian growers’ bodies, state government pages and the Sydney and Melbourne markets, and last reviewed on 9 October 2026. Seasons shift a few weeks with the weather and the state, so treat the edges as guides. Spotted something wrong? Tell us at [email protected].
General information only. These guides are not advice about how you should prepare, store or eat any food. Please follow the packaging and the official food-safety guidance from Food Standards Australia New Zealand (FSANZ) and your state or territory food authority.