indian eggplant
Indian eggplant, also known as brinjal or baby eggplant, is a small variety of Solanum melongena highly valued in South Asian cuisine. It is easily recognized by its oval or round shape, compact size (typically 5 to 8 cm), and smooth skin ranging from deep purple to glossy violet. Its white to slightly greenish flesh is dense, mild, and low in bitterness, with very few seeds. It absorbs flavors well, making it ideal for curries, stews, and grilling. Its subtle, slightly sweet and earthy taste makes it a perfect ingredient in spicy or well-seasoned dishes.
purchase GUIDE
Look for Indian eggplants that have firm, smooth skin, and are free of bruises or discoloration. Choose ones that feel heavy for their size and have a bright, glossy appearance.
OPTIMAL TEMPERATURE FOR CONSERVATION
10°C - 12°C for 5 – 7 days.
To store Indian eggplants, keep them in a cool, dry place, away from direct sunlight. It is best to refrigerate them in a perforated plastic bag to maintain freshness
NUTRITIonal value
Indian eggplant is low in calories and high in water, making it a light food choice. It contains fiber, which supports digestion, as well as vitamins B1, B6, and K. It also provides potassium, manganese, and a small amount of copper. Its skin, rich in purple pigments, contains antioxidants such as anthocyanins, known for their protective effects against oxidative stress.
how to eat it
To enjoy Indian eggplant, cut into small pieces and cook in a savory curry with spices like cumin, coriander and turmeric
