The eggplant is a relative of the potato and originated in India in ancient times, however, it didn’t appear in the Western world until the sixteenth 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.