Products

White Eggplant

Category:

Seasonality:

All Origins
USA and Holland

January: Low
February: Low
March: Low
April: Low
May: Low
June: Low
July: Low
August: Low
September: Low
October: Low
November: Low
December: Low

January: Low
February: Low
March: Low
April: Low
May: Low
June: Low
July: Low
August: Low
September: Low
October: Low
November: Low
December: Low

Uses

Melissa’s White Eggplant is firm, heavy and dense with thick skin. Eggplant, often thought of as a vegetable is really a fruit related to potatoes, tomatoes and peppers. Native to Southern and Southeastern Asia, White Eggplant has been used by Indian, Chinese and Japanese cooks for thousands of years. Interchangeable in many favorite eggplant recipes, White Eggplant is distinguishable by its white color which changes to a beige or gray color when cooked. This eggplant is delicious steamed, broiled and baked. When cooked, the white eggplant has a sweet, meaty and mild flavor tasty any time of year.

Selection, Storage & Handling

White Eggplant from Melissa’s is hand-selected for excellent quality. Choose eggplant that is heavy for size with firm, and strikingly shinny. Store in a cool place in a plastic bag, not the refrigerator. Eat within the first 36 hours.