Description:
Eggplant is a fruit vegetable (with seed inside). It’s dark purple.
Freshness:
It can be seen in non-soft firm texture, smooth (unwrinkled) skin, shiny and without brown spots.
When you go to buy the product in the supermarket, we recommend:
- Observe that the display site is clean and adequately refrigerated.
- Choose the products, preferably in this order: vegetables, fruits, eggs, cheeses and dairy in general, after the products of pantry, but before the meats, poultry, fish and shellfish.
- When you reach your destination refrigerate, so that the “cold chain” of the same is not interrupted.
Uses:
Eggplant is usually cooked (cooking). -As a garnish, alone or with other vegetables, stew or in cakes. -In baked pan and gratin with meats and sauces. -Stuffed and grilled. -In stews and frying. It can be prepared with or without shell.
Storage:
If they are whole, they are kept very well, without packing in the “crisper” of the refrigerator. or in plastic bag with perforations, or in box for vegetables in the refrigerator and away from the coldest places of this. -they are quite delicate and should be consumed soon if they are split, due to the rapid oxidation they present (they put their dark-colored pulp in contact with the air). -Refrigerate wrapped in paper film (Vinipel) for storage. Its refrigerated and whole duration, 8-10 days and depending on its freshness at the time of the purchase.
Conservation:
Duration:
8-10 days approx.
Tips:
To slow the oxidation of the eggplants a little, they should be varnished with lemon juice, immediately they are departed, and step to follow, sprinkle with salt to remove the bitter taste. All this before cooking. If you leave a part of it for a later but prompt preparation, it should be covered with paper film (Vinipel) and refrigerate facedown.
Nutrients and properties:
(See nutrient content and its benefits in vegetables). Note: Periodically check the status of the product to be able to consume it in time.
