Long Brinjal has a glossy and smooth blackish-purple skin with soft pulpy flesh. When cooked, it becomes tender and develops a rich and complex flavour. It is widely used in many cuisines, from Indian dishes like Baingan ka Bharta to French dishes like Ratatouille.
Long Brinjal has a glossy and smooth blackish-purple skin with soft pulpy flesh. When cooked, it becomes tender and develops a rich and complex flavour. It is widely used in many cuisines, from Indian dishes like Baingan ka Bharta to French dishes like Ratatouille.
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