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Rosita

$5.00

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Eggplant is best cooked, either  frying, baking, sautéing, grilling, or pickling. Eggplants benefits from its porous texture, allowing it to absorb accompanying flavors with ease. It can be sliced and fried or grilled and used in eggplant parmigiana and pasta dishes. It can also be grilled and served with mozzarella, basil, tomatoes, and olive oil as a fresh appetizer. Eggplant pairs well with tomatoes, bell peppers, zucchini, parmesan and mozzarella cheese, onions, garlic, herbs such as basil, arugula and oregano, capers, green olives, pine nuts, olive oil, red wine vinegar

Italian eggplants are a good source of Vitamin C, Vitamin B6, fiber, and potassium. They also contain high levels of anthocyanins, a pigment not only responsible for the fruit’s skin coloring, but it is also loaded with antioxidant properties.

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