Green eggplants widely vary in size and shape, depending on the variety, but generally average 9 to 30 centimetres in length and appear in globular, oval, to long and cylindrical shapes. The eggplant’s skin is smooth, glossy, and slightly waxy, ranging in colour from light green, dark green, to green with speckled white patches.
Storage & Use:
Long green eggplants have a sweet and mild flavour, well suited for savoury preparations. The eggplants must be cooked before consumption and are popularly grilled, roasted, stir-fried, baked, or sautéed. Green eggplants develop a tender and creamy consistency when cooked and can be chopped and mixed into soups, curries, and stews, incorporated into stir-fries, fried into tempura, or sliced and roasted as a side dish. To store them wrap in a paper towel and place in a reusable container or perforated plastic bag in the crisper section of your refrigerator for use within 5 - 7 days.
Green eggplants are an excellent source of fibre to regulate the digestive tract, vitamin C to strengthen the immune system and reduce inflammation, and potassium to balance fluid levels within the body.
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