Product description
THE EGGPLANT THAT ABSORBS EVERY FLAVOUR IT MEETS
Long eggplant (also called Japanese eggplant, baingan, or aubergine) is the variety with the thinner skin, fewer seeds, and more tender flesh than the large round variety. This makes it absorb oil, spice, and marinade more completely , which is why it produces a richer, silkier result in curries and stir-fries.
Harvested to your order - not from cold storage, not from a warehouse batch. Firm, glossy, and fresh from a UAE or regional farm on the day of delivery.
WHAT EGGPLANT DOES FOR YOUR BODY
Nasunin (antioxidant in the purple skin):
- The deep purple colour of eggplant skin comes from nasunin — an anthocyanin antioxidant studied for its role in brain health (it protects cell membranes, particularly in neural tissue) and iron chelation (helps remove excess iron from the body).
Dietary fibre:
- Meaningful gut fibre content. The soft, porous flesh becomes a fibre-rich carbohydrate when cooked.
Low calorie, high volume:
- Eggplant is approximately 92% water. It creates significant volume and satiety in a meal with very few calories — making it one of the best vegetables for weight-conscious cooking.
Chlorogenic acid:
- One of the highest plant sources of chlorogenic acid — a polyphenol with antioxidant and anti-inflammatory properties.
HOW TO USE IT
Baingan bharta (Indian smoky eggplant):
- Char the whole eggplant directly over a gas flame until the skin blackens and the interior softens completely. Peel, mash, cook with onion, tomato, garlic, and spices. The smokiness is irreplaceable.
Stir-fry (Chinese or Japanese style):
- Cut into batons. Stir-fry in hot oil with garlic, ginger, soy sauce, and chilli. The long variety absorbs sauce beautifully without falling apart.
Grilled:
- Slice lengthwise. Brush with cold-pressed olive oil and zaatar or cumin. Grill until charred. Serve with labneh or tahini — a Middle Eastern classic.
Curry (South Indian / Sri Lankan):
- Cook in a coconut milk base with mustard seeds, curry leaves, and chilli. Long eggplant holds its shape better than round varieties in curries.
Moussaka or pastitsio:
- Layer with spiced lamb mince, tomato sauce, and béchamel. The long variety slices cleanly into layers.
| Nutrient | Value | % Daily Value |
|---|---|---|
| Energy | 25 kcal |
1% |
| Total Fat | 0.2 g |
0% |
| Saturated Fat | 0 g |
0% |
| Carbohydrates | 6 g |
2% |
| Dietary Fiber | 3 g |
11% |
| Total Sugars | 3.5 g |
— |
| Protein | 1 g |
2% |
| Sodium | 2 mg |
0% |
| Vitamin A | 1 mcg RAE |
0% |
| Vitamin K | 3.5 mcg |
3% |
| Vitamin C | 2.2 mg |
2% |
| Vitamin B6 | 0.1 mg |
5% |
| Potassium | 230 mg |
5% |
| Folate (B9) | 22 mcg |
6% |
STORAGE
Refrigerate in a breathable bag. Do not wash before storing. Keeps 5–7 days refrigerated. Best used within 3 days of delivery for optimal texture and flavor.
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Sign UpLong eggplant (also called long brinjal) has a more slender shape, thinner skin, and fewer seeds compared to round varieties. It cooks faster, absorbs spices better, and has a milder, less bitter taste. Long eggplant (also called long brinjal) has a more slender shape, thinner skin, and fewer seeds compared to round varieties. It cooks faster, absorbs spices better, and has a milder, less bitter taste.
No, long eggplant is naturally milder and less bitter than larger varieties. Fresh, high-quality eggplants typically don’t require salting before cooking. No, long eggplant is naturally milder and less bitter than larger varieties. Fresh, high-quality eggplants typically don’t require salting before cooking.
Store in the refrigerator, preferably in a breathable bag or container. Use within 3–5 days for best freshness. Avoid washing before storage. Store in the refrigerator, preferably in a breathable bag or container. Use within 3–5 days for best freshness. Avoid washing before storage.
Yes. It is low in calories, rich in fibre, and contains antioxidants like nasunin, which supports cellular health. Yes. It is low in calories, rich in fibre, and contains antioxidants like nasunin, which supports cellular health.
