An imperial eggplant with uniform, large, oval-shaped fruit that have vivid dark skin and superior texture.
Italian eggplants are very flavorful, best suited for cooked applications such as frying, baking, sautéing, grilling, and pickling. Also perfect eggplant for making Eggplant Parmesan.
They are a good source of Vitamin C, Vitamin B6, fiber, and potassium. They also contain high levels of anthocyanin, a pigment not only responsible for the fruit’s skin coloring, but it is also loaded with antioxidant properties.
Italian eggplants can be held 7-10 days at 7-13°C and 90-95% humidity.
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