Italian Heirloom-medium in size, tear drop shaped eggplant with lavender-white skin and creamy white flesh with no taste of bitterness, mild in flavor.
Pack Size
Available seasonally in a 10# case
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 eggplant parmesan.
Flavor Friends
- Anchovy
- Artichokes
- Basil
- Cabbage
- Cheese, feta, goat, mozzarella, Parmesan, ricotta, Swiss
- Chickpeas
- Chile
- peppers
- Chives
- Cilantro
- Cinnamon
- Coconut milk
- Coriander
- Cumin
- Fennel
- Fennel seeds
- Garlic
- Ginger
- Honey
- Lemon
- Lentils
- Mint
- Mushrooms
- Olive oil
- Onions
- Paprika
- Parsley
- Pasta, fresh
- Pepper, black
- Peppers, sweet Gypsy, Bulls Horn, Lipstick
- Pine nuts
- Pomegranate
- Red pepper flakes
- Rice
- Rosemary
- Saffron
- Sage
- Scallions
- Shallots
- Squash, summer
