REMARKS

* Variable weight product: the final amount may vary when preparing the order.

Net weight:
Product by weight.
Additional Information :
General Information:
Nutritional properties
– Its major component is water (93%).
– Contains potassium and, in small amounts, magnesium, calcium and iron.
– Vitamins: traces of ascorbic acid or vitamin C, vitamin A and niacin.
– High fiber content.

In general, the tastiest eggplants are the most tender and firm, with smooth and shiny skin, dark purple color (depending on the variety) and heavier in proportion to its size.
It should be handled with care and refrigerated until consumption.

INSTRUCTIONS FOR USE:

Eggplant is a very versatile vegetable and combines well with many foods. It can be enjoyed stewed, stuffed (meat, fish, vegetables…), baked, battered, fried, grilled, roasted, grilled, sautéed, boiled, steamed, au gratin, in creams or purees, etc.
Many recipes suggest before cooking, to salt the eggplant pulp for a few minutes (or add lemon juice) to reduce its bitter taste. Afterwards, it is rinsed to remove excess salt and dried with absorbent paper.