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.
PACK SIZE
18 count Case
24 count Case
