White eggplants are slightly curved and oblong, averaging 10-17 centimetres in length. The outer skin is smooth and bright white with one bulbous end that tapers slightly to a green calyx. The cream-colored inner flesh is dense with many, edible white seeds.
Storage & Use:
White eggplants are best suited for cooked applications such as sautéing, pan-frying, deep-frying, grilling, and baking. Their skins are firmer than purple varieties and should be peeled before cooking. They can be sliced and grilled, used in stir-fries or sautéed with other vegetables 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.
Nutrition values -
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