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EGGPLANT (INDIAN) (PREORDER) Online Sale

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  • ~20 – 25 lbs
  • Indian Eggplant aka Ratna Eggplant , Brinjal , Yin-Du-Qie-Zi , 印度茄子
  • Indian eggplant is a small, egg-shaped eggplant that has a glossy, smooth, and medium-thick dark purple outer skin. The inner flesh is firm, crisp, and creamy white with a few, small edible seeds. When cooked, Indian eggplants offer a mild flavor with sweet notes and a creamy texture. Indian eggplant is usually sauteed or cooked in Indian curry. Indian eggplant is available year-round.
    • Handling Tip

      Selection

      • Indian eggplant has smooth and shiny skin with no signs of soft spots or shriveling.
      • A uniform of light purple or dark purple skin and a bright green cap.
      • Indian eggplant is firm and light for its size.
        • Storage

          • Indian eggplant should be stored at 50°F – 54°F (10°C – 12°C) with a relative humidity of ninety to ninety-five percent and light mist.
          • The typical shelf life is under fourteen days. High humidity is important to avoid shriveling.
          • Indian eggplant is sensitive to odor. Indian eggplant should not be stored with strong aroma products.
          • Indian eggplant is sensitive to ethylene, a naturally occurring gas that regulates ripening. Indian eggplant should not be stored with high ethylene-producing products to extend shelf life and avoid browning. Indian eggplant produces a low level of ethylene.
          • Indian eggplant is sensitive to chilling injury at below 50°F (10°C). Symptoms include surface pitting, scald, and flesh browning. Scald is brown spots on the surface that may be sunken with time.
          • Indian eggplant is sensitive to freezing injury. Symptoms include water-soaked flesh that becomes brown and dried out over time. The freezing point for Indian eggplant is 30.6°F (-0.8°C).
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