Inventory, lb : 0
This item was last sold on : 05/19/23
Indian eggplants are long and slender, averaging 10-15 centimeters in length. The fruit can be straight or slightly curved and has a glossy, smooth, and dark purple to green outer skin tapering into a pointed, dark green calyx. The inner flesh is white to pale green and is nearly seedless. When cooked, Indian eggplants offer a sweet, mild flavor and a creamy texture.
Indian eggplants are available year-round.
Indian eggplants, botanically classified as Solanum melongena, belong to the Solanaceae, or nightshade family along with potatoes, tomatoes, and peppers. India is the second largest producer of eggplant in the world next to China and has had a rich eggplant history that dates back to ancient times. Also known as Brinjal, Indian eggplants are a staple ingredient in Indian cuisine and traditional Ayurvedic medicine.
Indian eggplants contain some vitamin B6, vitamin K, fiber, and potassium.
Indian eggplants are best suited for cooked applications such as grilling, baking, stir-frying, and roasting. They are popularly sliced, grilled, and mashed and used in curry-based dishes. They can also be chopped and used as a meat substitute in stir-fries or dipped in breadcrumbs and fried. Indian eggplants pair well with spices such as cumin, coriander, and turmeric, aromatics such as garlic, onion, and ginger, herbs such as basil, and mint, and tomatoes. Indian eggplants will keep up to three days when stored in a cool and dry place.
Eggplants are popularly used in curry-based dishes such as Bhurtha and Baingan Bharta, where eggplants are typically roasted, chopped, or mashed with other vegetables and served with naan, rice, and dips. There are many different variations of these dishes in India including the method of grilling the eggplant. In Northern India, eggplants are traditionally cooked in a tandoor which is a clay oven that gives a smoky flavor while in other regions the eggplant is charred directly over an open flame.
Indian Eggplants are native to India and have been around for thousands of years. Eggplants were then spread to Asia, Europe, and eventually to the New World. Today Indian eggplants can be found at farmers markets and specialty grocers in the United States, Europe, and Asia.
Recipes that include Indian Eggplants. One is easiest, three is harder.
|The Tasty Bite||Curried Couscous with Roasted Indian Eggplants|
|I Am A Food Blog||Oven-Roasted Eggplant with Caramelized Miso|