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Eggplant, also known as aubergine, is a versatile vegetable that is commonly used in Mediterranean and Middle Eastern cuisine. It has a spongy texture and a mild, slightly bitter flavor. Eggplant is a good source of fiber, vitamins, and minerals, and is often used in dishes such as moussaka, ratatouille, and baba ganoush. When selecting eggplant, look for ones that are firm, smooth, and heavy for their size. Avoid eggplants that are soft, wrinkled, or have brown spots. Store eggplants in a cool, dry place, and use them within a few days for best flavor and texture. To prepare eggplant, cut off the stem and slice or dice the vegetable as desired. Eggplant can be grilled, roasted, sautéed, or fried, depending on the recipe.