Eggplant

Classic eggplant, with long, spherical fruits, its exterior is intensely black, its interior is white-fleshed.

Eggplant is suitable for use when it is still quite hard. If it starts to wrinkle or soften, its taste is usually bitter.

*The picture is an illustration.

Interesting fact

Eggplant is used to make countless dishes, mostly in the Balkan and Mediterranean regions. The most famous are: moussaka (Greek), parmigiana di melanzane (Italian), ratatouille (French, Provencal), escalivada (Catalan), vinetta or vinete salad (Romanian and Transylvanian Hungarian), ajvar (Serbian).

Use

Excellent appetizer, salad, breaded, tossed in pancake batter and fried, or baked as a main course, can also be cooked in soup, as a stew, but also stuffed, and steamed, as eggplant cream, or with tomato sauce, or as a side dish.

Storage

Store in a dry, cool place, between 5-10 °C.

Distributor

Kifli.hu Shop Kft
1106 Budapest, Jászberényi út 45. 

Product information

The information provided on the products presented here is for preliminary information only, after receiving the product you will receive final information based on the label of the product.