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Eggplants, green Doll , 1 kg pack

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  • Green Doll eggplants are elongated and egg-shaped, averaging 2-3 centimeters in diameter. The white skin is smooth and glossy with green stripes traveling from the calyx down to the middle of the fruit. The flesh is crisp, pale green to white, and contains many small, brown, edible seeds. Green Doll eggplants are firm and crunchy with a slightly bitter taste.

  • Green Doll eggplants can be consumed raw and in cooked applications such as stuffing, stir-frying, and stewing. When unripe, the seeds are edible and small, but when mature, the seeds are larger, crunchier, and may be preferred to be removed before use. Green Doll eggplants can be sliced raw and used in salads or chopped and used in chili sauces. In cooked applications, Green Doll eggplants are most commonly stuffed or battered, fried, and cooked whole. They can also be diced and added to stir-fries and used in curry-based, noodle, and rice dishes. Green Doll eggplants pair well with peppers, tomatoes, and potatoes, tahini, lime, coconut milk, soy sauce, aromatics such as garlic, ginger, and onions, herbs such as basil, mint, and cilantro, poultry, fish, shrimp, and squid.

  • Green Doll eggplants will keep up to three days when stored in a cool and dry place.

  • Eggplant Curry

    Ingredients:

    1 tbsp. olive oil or coconut oil
    10 green eggplant, stems trimmed and sliced into wedges
    3 tbsp. red curry paste
    1 medium yellow onion, sliced
    4 garlic cloves, minced
    1 red bell pepper, chopped into bite-sized pieces
    1 14 oz. can coconut milk
    1/2 tsp. salt
    2 tbsp. fresh cilantro or Thai basil leaves
    1 jalapeno or Thai chili, minced

    Instructions:

    1. In a large skillet, heat oil over medium heat.
    2. Once the oil is hot, add onions, garlic, and peppers. Allow to cook for 3-4 minutes and then add in your eggplant, salt, and curry paste. Stir to coat.
    3. Allow to cook for 3-4 more minutes and then pour in the coconut milk. Stir.
    4. Let the eggplant mixture simmer in the liquid for 10-15 minutes, until they are tender. Top with fresh cilantro or basil and serve over rice.