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There are many shapes, sizes and colors of eggplant. They may be green, purple, white striped with red or lavender. The Asian varieties are slender and elongated while the North American and European varieties are oval and elongated. The raw fruit can have a somewhat bitter taste, but becomes tender and creamy when cooked and develops a rich, complex, sweet flavor. The cream colored flesh is a sponge for oil and fats. Salting, then rinsing and drying the fruit before cooking is said to remove some of its bitter properties and helps reduce the absorption of oil and fats.

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18 count Case
24 count Case


Eggplant is often stewed, as in the French Ratatouille or in the Italian Caponata. Eggplant can also be used in gratins, pastas, pizzas, soups, purees and sandwiches or Panini and can be grilled, sautéed, breaded and fried, baked, stuffed and braised.


Eggplant, or aubergine as it is called in France, is a vegetable long prized for its beauty as well as its unique taste and texture. Eggplants belong to the plant family of nightshades, and are kin to the tomato, bell pepper and potato. Eggplants grow in a manner much like tomatoes, hanging from the vines of a plant that grows several feet in height. One of the most popular varieties of eggplant in North America looks like a pear-shaped egg, a characteristic from which its name is derived. The skin is glossy and deep purple in color, while the flesh is cream colored and spongy in consistency. Contained within the flesh are seeds arranged in a conical pattern

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