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Eggplant - Japanese

Eggplant - Japanese

Description

Distinguishable by its long narrow shape and deep purple color. Japanese eggplant have thin skin and smooth flesh.

Pack Size

10# Case
Pound
Each

Applications/Techniques

Eggplants are used in a variety of culinary techniques in cuisines around the world. They are used as an ingredient of vegetable tempura in Japan. They are stewed in the French dish ratatouille, mixed with beef or lamb and aromatics in the classic Greek dish moussaka. Eggplants are roasted until the skin is charred and the creamy pulp is then blended with lemon, tahini and garlic for the Indian dish baba ghanoush. They are also excellent in pizzas, pastas, summer vegetable ragouts, gratins and the classic eggplant parmesan.

History

Eggplants are a member of the large and diverse nightshade family, which includes tomatoes, potatoes, chilies and bell peppers. They come in a wide range of colors, shapes and sizes that range from small, striped orbs the size of a golf ball to green, purple or white elongated varieties, purple and white striped globes and dark black eggplants weighing over 2 pounds.

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