EGG PLANT

EGG PLANT

The flesh of eggplant is smooth; as in the related tomato, the numerous seeds are soft and edible along with the rest of the flesh. The thin skin is also edible, so that the eggplant need not be peeled. It can be sliced, battered, and deep-fried, then served with various sauces which may be based on yogurt, tahini, or tamarind. The food with eggplant is very low in saturated fat and cholesterol. It is also a good source of vitamin K, Thiamin, Viatmin B6, Folate, Potassium and Manganese, and a very good source of Dietary Fiber.

Season

Year round

Cutting size

• Powder
• Dice / Flake
• Slice     

Applications

• Instant noodle
• Instant soup