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Eggplant in the garden. Fresh organic eg

Eggplant

Peppers: Products
Eggplant or aubergine vegetable isolated

American Eggplant

Sizes: 18's, 24's, 32's

Packaging: 1 1/6 bu cartons

Fresh raw Japanese purple eggplants iiso

Chinese Eggplant

Packaging: 1 1/6 bu cartons

Japanese long eggplant taken in white ba

Japanese Eggplant

Packaging: 1 1/6 bu cartons

purple eggplants on white background .jp

Indian Eggplant

Packaging: wax cartons

Two eggplant isolated on white.jpg

Italian Eggplant

Packaging: 1 1/6 bu cartons

AMERICAN EGGPLANT

Eggplant was first domesticated in India and China over 2,000 years ago. It spread westward through Persia, the Middle East, and North Africa, eventually reaching Europe by the Middle Ages and North America in the 18th century.

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The American eggplant is a cultivar of the globe-type eggplants bred for size, uniformity, and shelf life. It became the dominant commercial variety in the U.S. due to its versatility in dishes like eggplant parmesan, ratatouille, and baba ganoush.

 

Key benefits

  • High in dietary fiber, supports digestion and satiety

  • Contains nasunin, a powerful antioxidant in the skin that may protect brain cells

  • Low in calories, suitable for weight management

  • Provides polyphenols that may aid blood sugar control

  • A source of potassium and manganese

 

Fun Facts

  • Eggplant isn’t a vegetable: Botanically, it’s a fruit (a berry, to be precise).

  • Name origin: Early European varieties were white and egg-shaped—hence the name “eggplant.”

  • Skin deep: The purple skin contains nasunin, a compound that fights free radicals and gives the eggplant its distinctive color.

  • Spongy by nature: Eggplants absorb oil easily—great for frying or roasting but can become greasy if not cooked properly.

  • Sweat it out: Sprinkling sliced eggplant with salt and letting it “sweat” helps draw out bitterness and moisture before cooking.

CHINESE EGGPLANT

Eggplant was first domesticated in India and Southeast Asia over 2,000 years ago. From there, it spread to China, where it became a vital part of the cuisine and was refined into unique local cultivars, including the long, slender Chinese eggplant.

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It has remained a staple in Chinese cooking for centuries, especially in dishes like eggplant with garlic sauce, yu xiang qiezi (fish-fragrant eggplant), and stir-fries. Its tender skin and mild flavor make it ideal for quick cooking with bold sauces.

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Today, Chinese eggplants are widely cultivated not just in China but also in the U.S., Mexico, and Southeast Asia.

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Key benefits

  • Naturally low in calories and fat

  • Excellent source of fiber and antioxidants

  • Supports heart health, digestion, and blood sugar balance

  • High water content helps with hydration and satiety

  • Very digestible and non-bitter

 

Fun Facts

  • No need to salt: Chinese eggplant is rarely bitter, so it doesn’t need to be salted or drained before cooking.

  • Color clues: Its lighter lavender skin indicates a milder flavor compared to darker varieties.

  • Perfect for stir-fries: Its shape and size are ideal for slicing into long strips and absorbing savory sauces like soy, garlic, and chili.

  • Cooked in seconds: Chinese eggplant softens quickly, making it a favorite for fast wok cooking.

  • Culinary cousin to Japanese eggplant: Slightly lighter in color and a bit thicker, but similar in flavor and use.

JAPANESE EGGPLANT

Eggplants were introduced to Japan from China or India around 1,200 years ago and became deeply integrated into Japanese agriculture and cuisine. Over time, Japanese growers bred specific cultivars suited to their climate and culinary traditions.

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Japanese eggplants are ideal for quick, high-heat cooking and delicate preparations such as grilling, stir-frying, braising, and pickling. Their thin skin and low seed count make them a favorite in both traditional and modern Asian dishes.

 

Key benefits

  • Low in calories, high in fiber and water

  • Contains nasunin, an antioxidant that supports brain health

  • Naturally sweet and non-bitter, doesn’t need salting before cooking

  • Aids in digestion, heart health, and blood sugar regulation

 

Fun Facts

  • No peeling needed: The skin is tender and edible, perfect for grilling whole or halved.

  • Staple in Japanese cuisine: Often used in dishes like nasu dengaku (miso-glazed grilled eggplant) and agebitashi (fried and marinated eggplant).

  • Quick-cook champ: Because of its slim size and soft flesh, Japanese eggplant cooks faster than globe or Italian types.

  • Kid-friendly flavor: The mild taste and smooth texture make it a good introduction to eggplant for children or picky eaters.

  • Variety of varieties: Includes cultivars like Ichiban, Mizuno, and Shikou—all with subtle differences in size, shape, and flavor.

INDIAN EGGPLANT

India is considered one of the original centers of eggplant domestication, with cultivation dating back over 2,000 years. Eggplant has been a central part of Indian cuisine and Ayurvedic medicine for centuries.

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Indian eggplants are grown in many regional varieties, differing in size, color, and shape. They’re essential in dishes like baingan bharta, bharwa baingan (stuffed eggplant), vankaya curry, and sambar.

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In Indian cuisine, eggplant is often roasted, sautéed, stuffed, or stewed, and it pairs well with spices like cumin, turmeric, mustard seeds, and chili.

 

Key benefits

  • Rich in fiber and low in calories

  • Contains nasunin, an antioxidant that protects brain cells

  • Supports digestion, blood sugar control, and heart health

  • Versatile in both vegetarian and vegan diets

  • Used in Ayurvedic remedies for detox, liver function, and metabolism

 

Fun Facts

  • Brinjal = British English: In India and other Commonwealth countries, eggplant is commonly called brinjal.

  • A thousand varieties: India has dozens of regional cultivars, from tiny round brinjals to long striped ones like Mattu Gulla and Udupi Gulla.

  • Core of comfort food: Dishes like baingan bharta (smoky mashed eggplant) are household staples across India.

  • Stuffed tradition: Small size makes Indian eggplants perfect for stuffed recipes, often cooked whole with spiced masala fillings.

  • Ayurvedic reputation: Considered cooling in Ayurveda, eggplant is used to balance digestion and support detoxification.

ITALIAN EGGPLANT

Eggplants were introduced to Italy via the Middle East and North Africa during the medieval period. By the 15th century, they were widely grown in southern Italy and Sicily, eventually becoming a staple of Italian cuisine.

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The Italian eggplant evolved from Asian varieties through selective breeding, developing a size and flavor profile better suited for dishes like eggplant parmigiana, caponata, and pasta alla norma.

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Smaller and more tender than American eggplants, the Italian type is beloved for its cooking versatility and subtle flavor.

 

Key benefits

  • Low in calories and fat

  • High in fiber, which supports digestion and blood sugar stability

  • Contains nasunin, an antioxidant that supports brain health

  • Mild flavor and thin skin make it easy to cook and digest

 

Fun Facts

  • Perfect for Parmigiana: Italian eggplants are the go-to for making eggplant parmesan due to their tender texture and mild flavor.

  • No need to peel: Their thin skin cooks down easily—great for roasting, frying, or grilling whole.

  • Less bitter: Generally less bitter than larger globe varieties, so they often don’t require salting before cooking.

  • Regional variations: In Italy, many heirloom varieties exist, including Violetta di Firenze (striped purple) and Prospera (round and dark purple).

  • Culinary chameleon: Delicious when baked, sautéed, grilled, or pureed into sauces and dips like melanzane sott’olio.

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