Pure Flavor // Pure Hot House Foods // Fresh Ideas

The eggplant is a relative of the potato and probably originated in India in ancient times, however, it didn’t appear in Europe until the fourteenth century and in the Americas until the seventeenth century. Our tender-skinned, baby eggplant is sweeter and contains less seeds than larger varieties. The flavor it offers is subtle with a melting consistency. Considered a fruit, eggplant is cooked and eaten like a vegetable. Rich in antioxidants, eggplant is a good source of potassium, vitamin A, vitamin B-complex and vitamin C. Eggplant’s texture and bulk has made it popular as a meat substitute.