Description

This variety is a good size with a very deep purple that isn’t bitter. It also has a noticeable fresh flavor that has enough power to make an impression even through the sauce and cheese in an Eggplant Parmesan and retains more firmness after cooking than some varieties. Eggplants are excellent grilled, baked, fried, or stuffed.

Eggplant, or aubergine, provides fiber and a range of nutrients, including fiber, copper, manganese, B-6, thiamine, potassium, and vitamin C. In addition, eggplants are a source of phenolic compounds that act as antioxidants, including the anthocyanins nasunin, lutein, and zeaxanthin.