Origin: Local

• Description
• Applications
• Storage
• Recipe

• 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.
  
  

  Organic Products Disclaimer:

  Please note that this is a certified organic product, meaning it has been grown without the use of synthetic pesticides, fertilizers, or genetically modified organisms, and complies with organic certification standards.

  Being natural and chemical-free, these products can be more susceptible to pests and may appear different than their non-organic counterparts. Therefore, we strongly advise thoroughly washing and inspecting all organic products before consumption.

  Although we strive to deliver the highest quality products, we disclaim any liability for illnesses or adverse effects that may occur if the produce is not properly washed and prepared before consumption.

• 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

  Ingredients:

  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
  

  Instructions:

  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.