📝 Description

What is this product?

Eggplant Round, also known as Brinjal or Aubergine, is a glossy, purple, round-shaped vegetable loved for its rich flavor and creamy texture when cooked. It’s one of the most versatile vegetables used in cuisines across the Middle East, India, and the Mediterranean. This variety is ideal for roasting, stuffing, frying, or making curries. Eggplants are low in calories yet rich in fiber, vitamin C, potassium, and antioxidants such as nasunin, which supports heart and brain health. Its soft flesh and earthy taste make it a must-have in healthy, home-style meals.

🌍 Origin

Eggplant is believed to have originated in India and has been cultivated for over 1,500 years. Today, it’s widely grown in Saudi Arabia, India, Egypt, and Mediterranean countries. Locally grown round eggplants are handpicked at peak maturity to ensure glossy skin, firm texture, and fresh taste — perfect for both traditional and modern dishes.

🍽️ Nutrition Table (Per 100g)

Note: Eggplants are rich in antioxidants that help protect body cells and reduce cholesterol naturally.

👩‍🍳 Cooking Method/Recipes

🍛 Recipe 1: Stuffed Round Eggplant Curry

Ingredients: 4 small round eggplants, 1 onion (chopped), 1 tomato (chopped), 1 tsp ginger-garlic paste, ½ tsp cumin, turmeric, chili powder, and salt.

Method:

1. Cut slits in each eggplant and set aside.
2. Sauté onion, tomato, and spices to make a thick paste.
3. Stuff the paste into the eggplants and cook covered with a little water for 20 minutes.
4. Serve hot with chapati or steamed rice.

Why it’s healthy: A nutrient-rich, low-oil recipe full of fiber and antioxidants.

🔥 Recipe 2: Roasted Eggplant Dip (Baba Ganoush)

Ingredients: 1 large round eggplant, 1 garlic clove, 1 tbsp tahini, 1 tbsp olive oil, lemon juice, and salt.

Method:

1. Roast eggplant over an open flame until charred and soft.
2. Peel, mash, and mix with garlic, tahini, olive oil, and lemon juice.
3. Blend until smooth and serve with pita or vegetables.

Why it’s healthy: High in antioxidants and heart-healthy fats — perfect for a light snack or dip.

🧊 Storage Instructions

🏠 Room Temperature

• Store whole eggplants at room temperature away from sunlight for up to 2 days.

❄️ Refrigeration

• Keep unwashed eggplants in a paper or perforated plastic bag in the crisper section.
• Remains fresh for 4–5 days.

🥶 Freezing

• Slice and blanch for 4 minutes, cool, and freeze in airtight containers.
• Use within 2 months for stews or roasted dishes.

🧺 Handling Tips

• Select firm, shiny, and heavy eggplants with green caps.
• Avoid cutting until ready to cook — flesh discolors quickly.
• Soak slices in salted water before cooking to reduce bitterness and absorb less oil.