- Known As: Bharta Baingan; Large Green Eggplant; Aubergine; Brinjal
- Size: Big green brinjals are larger in size compared to other varieties of eggplant. They can vary in size, but typically measure around 6 to 10 inches in length and 4 to 6 inches in diameter. Their size makes them suitable for slicing into rounds or cubes for cooking.
- Color: As the name suggests, big green brinjals have a green skin when immature. However, as they ripen, their color may change to a slightly yellowish or brownish hue. The skin is smooth and glossy, with a vibrant green coloration.
- Texture: The flesh of big green brinjals is creamy white with a firm and slightly spongy texture. When cooked, it becomes soft and tender, making it suitable for various culinary preparations.
- Flavor: Big green brinjals have a mild, slightly bitter flavor with a hint of sweetness. The bitterness tends to be more pronounced in the seeds and skin, which can be reduced by salting and draining them before cooking. When cooked, the flavor becomes milder and more savory.
- Nutritional Content: Big green brinjals are low in calories and rich in vitamins, minerals, and dietary fiber. They are a good source of antioxidants, particularly nasunin, which gives them their green color. They also contain vitamins C and K, potassium, and manganese.
- Culinary Uses: Big green brinjals are versatile vegetables that can be cooked in various ways. They can be roasted, grilled, fried, sautéed, steamed, or baked. They are commonly used in dishes such as curries, stir-fries, stews, ratatouille, and grilled vegetable platters.
- Preparation: Before cooking, big green brinjals should be washed thoroughly and the stem ends trimmed off. Depending on the recipe, they can be sliced, cubed, or left whole. Some recipes may call for peeling the skin, while others may leave it on for added texture and flavor.
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