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Mini Eggplant – The Small Version Of The Eggplant

The mini aubergine (also called eggplant) is only 5-7 cm in size and is the aubergine’s little sister. It is oblong in shape and has very smooth, shiny, black-purple skin. Under the skin is white flesh with small, edible seeds. The right degree of ripeness is reached when the fruit yields to light finger pressure and the skin is smooth, shiny, and spotless.

Origin

South Africa.

Use

Aubergines cannot be eaten raw due to the solanine they contain. However, the cooking methods are diverse: roasting, au gratin, grilling, stewing. The aubergine z. B. wash, remove the green leaf wreath and cut into desired slices or pieces. The aubergine z. B. Cut into slices, salt on both sides, and let stand for about 15 minutes. The salt extracts water and bitter substances from the eggplant. For subsequent processing, dab the slices with kitchen paper.

Storage

The eggplant can only be stored for a few days. It should not be kept in the refrigerator.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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