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Approx 3 to 4 per kg - depending on size.
Common Purple eggplant is characterised by its size, shape and coloring.
Fruits have a trademark glossy, black-purple skin, are oval and oblong in shape, often growing up to 10 inches long and wider at the blossom end. They have a characteristic green calyx and a green stem or a leaf shooting out from the base of the stem, wrapping around the top of the smooth-skinned fruit. The flesh is cream colored with a spongy-firm texture. Though the size of Purple eggplant varies once harvested, it is more common to see large robust fruits.
Purple eggplant has both valuable properties but can also prove troublesome in the kitchen. Its textures vary dramatically depending on how its cooked, how much oil is used and of course, when it is harvested. Overly mature fruits will contain developed seeds and ultimately maintain that bitterness eggplant is associated with. Eggplant absorbs flavors and soaks up oil like a sponge. Beware as this can change the flavor and texture in an instant. Best applications are grilling, pan frying and roasting. When adding eggplant to a stew or pureeing, the texture is clearly far more flexible. Exposed flesh will turn brown due to oxidization. A simple solution is to coat lightly in lemon juice.
Complimentary pairings include other summer vegetables such as tomatoes, squashes and peppers. Other pairings include stewed meats, grilled and baked fish, chicken, chickpeas, lentils, herbs such as basil, mint, cilantro and parsley as well as cheeses such as fresh cow's milk and aged sheep's cheese. Choose smaller firm fruits, a sign of youth and freshness.
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