Eggplants, 1 kg Bag

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  • Eggplants are oval with a bulbous flat bottom, and it narrows towards the green stem. The skin is smooth, glossy, and black-purple color. The flesh has a spongy-firm texture, its color is cream, and it has many edible seeds. When eggplants are cooked, they become tender and mild with a slightly bitter taste.

  • Eggplants are the best for cooked applications such as grilling, pan-frying, baking, broiling, sauteing, and roasting. Eggplants pair well with tomatoes, squashes, peppers, stewed meats, grilled and baked fish, chicken, chickpeas, lentils, herbs such as basil, mint, cilantro, and parsley, as well as cheeses. You can Eggplants as a meat substitute in many dishes such s pasta and burgers.

  • Store Eggplants in a cool and dry place to keep them for three days.

  • Grilled Eggplant with Garlic and Herbs


    2 eggplants
    2 tsp salt
    1/2 cup extra virgin olive oil
    3 cloves garlic crushed
    2 tbsp chopped fresh parsley
    2 tbsp chopped fresh oregano
    1/2 tsp pepper
    1/4 tsp salt


    1. Cut the eggplant into thick slices and generously salt each slice. Let them rest for about 15 minutes so that the salt can draw out the moisture and bitterness. Wipe each of the slices with a paper towel to remove the salt and moisture.
    2. Preheat the barbecue to medium heat.
    3. In a large dish combine the olive oil, garlic, parsley, oregano, salt, and pepper. Place each of the eggplant slices in the dish, flipping them over to ensure both sides are covered in oil.
    4. Grill for approximately 6 minutes per side until golden in color with grill marks.
    5. Once the eggplant is tender and cooked. Remove from the grill and return back to the oil, herb, and garlic mixture in the pan. Flip once so that both sides are coated before transferring to a serving platter. Spoon any of the excess herbs & garlic overtop before serving.