Eggplant, also known as Aubergine, is a full-flavoured vegetable with a brilliant purple skin and creamy white flesh. It is very versatile and hearty and can be roasted, grilled, baked, stuffed or fried. It is becoming very popular as a healthy substitute for pasta in baked dishes.
Choose eggplant with smooth skin and few blemishes and store in the crisper section of the fridge for up to five days. Avoid any that are mushy or have soft spots. Always cut eggplant with a stainless steel knife. A carbon steel knife will cause a reaction with the phytonutrients in the fruit and cause it to turn black.
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