📝 Description

What is this product?

Eggplant Long Pink, also known as Brinjal or Aubergine, is a slender, elongated variety of eggplant with a glossy pinkish-purple skin and tender white flesh. It has a mildly sweet and slightly earthy flavor, making it perfect for a wide range of dishes—grilled, roasted, stuffed, or stewed. The thin skin and fewer seeds make this variety especially popular for light and healthy cooking. Rich in dietary fiber, vitamins, and antioxidants, long pink eggplants help support heart health, digestion, and overall wellness.

🌍 Origin

Eggplant originated in India and Southeast Asia and has been cultivated for thousands of years. The Long Pink variety is commonly grown in India, Saudi Arabia, and other Middle Eastern regions, where it thrives in warm climates and is valued for its mild taste and smooth texture. Locally grown long pink eggplants are harvested fresh to maintain firmness and flavor, ensuring the best quality for cooking and grilling.

🍽️ Nutrition Table (Per 100g)

Note: Eggplant’s antioxidants are concentrated in the skin—avoid peeling for maximum health benefits.

👩‍🍳 Cooking Method Recipes

🥘 Recipe 1: Grilled Long Pink Eggplant

Ingredients: 2 long pink eggplants, 1 tbsp olive oil, salt, black pepper, 1 tsp lemon juice, and chopped parsley.

Method:

1. Slice the eggplants lengthwise into thin strips.
2. Brush with olive oil, sprinkle salt and pepper.
3. Grill each side for 2–3 minutes until soft and lightly charred.
4. Drizzle lemon juice and garnish with parsley before serving.

Why it’s healthy: A low-calorie, fiber-rich side dish high in antioxidants and vitamin C.

🍛 Recipe 2: Stuffed Eggplant with Tomato Sauce

Ingredients: 4 small long pink eggplants, ½ cup cooked rice, 150g minced meat or lentils, 1 chopped onion, 1 tbsp tomato paste, salt, cumin, and olive oil.

Method:

1. Cut eggplants lengthwise and hollow out gently.
2. Mix rice, minced meat, onion, tomato paste, salt, and spices to make the filling.
3. Stuff eggplants and arrange in a pot with a tomato sauce base.
4. Simmer for 25–30 minutes until soft and flavorful.

Why it’s healthy: A wholesome meal rich in fiber, plant protein, and essential nutrients.

🧊 Storage Instructions

🏠 Room Temperature

• Keep in a cool, shaded place if using within 1–2 days.

❄️ Refrigeration

• Store unwashed eggplants in a perforated plastic or paper bag in the vegetable crisper.
• Remains fresh for 5–7 days.

🥶 Freezing

• Blanch sliced eggplants for 2–3 minutes, cool, and freeze in airtight containers or bags.
• Best used within 3 months for soups, sauces, or stews.

🧺 Handling Tips

• Do not cut until ready to cook to prevent browning.
• Sprinkle with salt before cooking to reduce bitterness and absorb less oil.