Description
A LA CARTE
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：A LA CARTE / Spain
🔖 Certification： Organic European
🌱 About the Producer：
We select our suppliers for the love they put in their products,
seeking the best quality while respecting traditional production methods.
Most of them are family owned, of human size. We value the direct collaboration with them.
By buying directly at the source, we are proud to contribute to the local economy,
while ensuring that, ultimately, our clients get the most tasty and fresh products at the best prices.
All our farmers follow specific certifications minimizing the use of chemicals. From sustainable agriculture ‘’Agriculture Raisonnee’’ (AR) to Organic certified ‘’Agriculture Biologique’’ (AB), these guarantees that the fruits delivered to you a safe and healthy. On top of the tests done by our farmers, we also perform our own chemical test upon each arrival of the fruits.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Eggplant can be steamed, stir-fried, pan fried, deep fried, barbecued, roasted, stewed, curried, or pickled. Many eggplant dishes are sauces made by mashing the cooked fruit. It can be stuffed. It is frequently, but not always, cooked with oil or fat.
East Asia
Korean and Japanese eggplant varieties are typically thin-skinned.
Binomial Name：Solanum melongena L.
Chinese Name：茄子
Other Names：Eggplant | Aubergines
Product Description：Chinese eggplants are generally the light purple varieties, while Japanese eggplants are darker purple—they can look almost black. Both can be used interchangeably. Look for unbruised, heavy, and firm eggplants at the store.
Sweet, cool in nature. It has the functions of clearing heat and promoting blood circulation, relieving pain and swelling, cooling blood and detoxifying, removing blood stasis and relieving pain, dispelling wind and dredging collaterals, and facilitating bowel movements. The purple skin of eggplant is rich in vitamin P, which has the effect of strengthening the microfilament blood vessels, so that the microfilament blood vessels remain flexible and will not harden, so it can prevent high blood pressure and cardiovascular diseases. In addition, eggplant is richer in radiculine, stachydine, and other alkaloids, which are particularly effective in lowering blood pressure.
Native to southeastern Asia and India, it was introduced to Europe in the 13th century and America in the 16th century. China has a long history of cultivating eggplant, so it is said that it originated in China and was introduced to Japan from China in the 18th century. It is now cultivated all over China.
Variety：It is an annual herb, tropical perennial. Stems of eggplant are erect, branched; leaves large, ovate to oblong-ovate; flowers large, 2.5-3 cm in diameter, calyx 1-1.5 long
cm, corolla usually white or purple. The fruit has a smooth outer skin, mostly purple or purple-black, and there are also light green or white varieties. Various shapes, including round, oval, pear-shaped and so on.
There are two common varieties of eggplant:
1. Round eggplant (S. melongena var. esculentum), a large spherical fruit with purple or black purple fruit straps, mainly cultivated in northern China;
2. Long eggplant (S. melongea. var. serpentinum), with slender fruit and purple-red skin, mainly cultivated in southern China.
In addition, eggplant (Solanum seaforthianum Andr. var. album Hort.) sold in Taiwanese market is said to have been introduced by Hong Kong to successful cultivation.
Supply Season：The main production period is from November to May of the following year.
Storage Method：Wipe off the water or air dry naturally, seal the eggplants with plastic wrap and store in the refrigerator for about 1 week.
#Should Be / Avoided：
Appropriate: Suitable for those with fever, constipation, high blood pressure, arteriosclerosis, fundus hemorrhage, hemoptysis and those who are prone to internal bleeding. Eggplant may also reduce the risk of jaundice, hepatomegaly, and gout.
Bogey: Eggplant after autumn is bitter in taste and cold in nature. People with weak and cold constitutions should not eat more. Contraindicated for people with deficiency cold, weak spleen, skin sores, pregnant women and eye diseases. Tuberculosis patients are prone to allergies if they eat eggplant during anti-tuberculosis treatment. Some people are allergic to eggplant, and their lips feel red hot after eating it. People with indigestion and chronic diarrhea should not eat more, and those with slippery intestines and diarrhea should take it with caution. If ginger and garlic are added to cook together, the coldness can be alleviated.
Pregnant women should avoid eating eggplant
Properties (TCM): cold
Five Flavors in TCM: sweet
Efficacy Clearing heat and widening intestines, dispersing blood to stop bleeding, reducing swelling and relieving pain
Eggplant contains high amounts of phytohormones, which have menstruation-inducing properties and can help treat menstrual problems in women, such as irregular periods and PMS. So if you eat it every day during pregnancy, it may induce labor and cause miscarriage.
Moderate consumption of eggplant by Pregnant women can protect the cardiovascular system, prevent scurvy, and prevent gastric cancer. Eggplant contains solanine, which can inhibit the proliferation of digestive system tumors and has a certain effect on the prevention and treatment of gastric cancer. In addition, eggplant also has the effect of clearing away cancer fever. Eggplant contains vitamin E, which has the functions of preventing bleeding and anti-aging. Eating eggplant often can prevent the increase of cholesterol level in the blood, which has positive significance for delaying human aging.
When eating, you need to pay attention to:
When pregnant women choose eggplants, they should choose fresh eggplants. It is best not to choose old eggplants, especially old eggplants after autumn, because they contain more solanine, which is harmful to the human body.
Eggplants tend to absorb oil during burning or frying, causing the human body to take in too much oil. Therefore, in order to regulate the body, Pregnant women can eat some nutritious fruits after eating eggplants.
*Edible Compatibility：
Appropriate: 1. Eggplant and pepper: The rich vitamin P component of eggplant helps the human body to absorb the vitamin C of pepper. On the one hand, it can protect the function of capillaries, and on the other hand, it can reduce the precipitation of melanin, thereby exerting the function of whitening the skin. 2. Eggplant and cheese: The vitamin K contained in eggplant helps the body absorb calcium in cheese, which can increase bone density and promote bone growth. Avoid: 1. Eggplant and bean: The oxalic acid of bean will combine with the calcium contained in eggplant during the digestion process to form calcium oxalate that cannot be absorbed by the human body, thus affecting the absorption rate of calcium. 2. Eggplant and carrots: Carrots contain a vitamin C decomposing enzyme that destroys the vitamin C in eggplants, thus reducing its original nutritional value.
Cooking Skills：There are various ways to eat it, such as stir-frying, roasting, frying, steaming, mixing, and cooking. Eggplant is rich in flavonoids, and the place where the skin and the eggplant flesh are connected, the content is more abundant; the eggplant skin contains a variety of compounds that are beneficial to human health, and it is not recommended to peel it when cooking.
Recommended cooking method
1. Lettuce salad: the taste is crisp and sweet.
2. Stir-frying and grilling: it is recommended that the cooking temperature should not be too high and the cooking time should not be too long, so as not to lose flavor and nutrients.
3. Grilled vegetables: toss in olive oil and use branded pan grilled cheese to add flavor and color.
4. Stuffed gratin: it can be stuffed with cheese, ground meat, etc. For gratin.
The edible part is the fruit, and its roots, leaves, flowers and stalks are also used for medicinal purposes. After the fruit has been soaked in water for 15 minutes, the surface of the eggplant is cleaned with a brush. Old eggplant contains a high amount of solanine, which is harmful to the human body, and should not be eaten. Since eggplant is highly alkaline, raw food will have a bitter taste, so it is suitable for cooked food.
Notes：It should be noted that eggplant is cold in nature, and those with deficiency cold should not eat more.
The bitterness of eggplant can be judged from the eggplant age and eggplant size. Eggplants with a length of 8 to 16 cm have a better taste, while those that are too long have a bitter taste, while overripe eggplants have soft skin with brown spots, many seeds, and a bitter taste. In the folk, it is customary to combine roasted eggplant with garlic cloves, which tastes better.
Case reports of itchy skin or mouth, mild headache, and stomach upset after handling or eating eggplant have been anecdotally reported and published in a medical journal (Oral Allergy Syndrome).
A 2008 study of a sample of 741 people in India, where eggplant is commonly eaten, found that nearly 10 percent reported some allergic symptoms after eating eggplant, with 1.4 percent developing symptoms within two hours. Eggplant leaf contact dermatitis and eggplant pollen allergy have also been reported.
Trivia:
The purple skin of eggplant contains a lot of anthocyanins, and its antioxidant capacity is particularly high; the best way to eat the most nutritious stew is to steam the eggplant. At the same time, if you want to keep the purple color of the skin, you need to soak the eggplant in water made of salt and vinegar before cooking. Drain and steam, or soak eggplant in water and lemon juice for the same effect.
Dish：
Fish-flavored eggplant, steamed eggplant with minced garlic, roasted eggplant, boiled eggplant with pork.
Serving Method：
The skin of the eggplant is very smooth and shows dark purple. Eggplant is sponge -like and absorbent. It is widely used in the cooking of many different vegetables, and is usually considered a vegetable, although it is a berry.
Eggplant is very suitable for stewing or cooking in the oven.
每星期一次預購。供應視乎到貨情況，或會另外發貨。
Suggested Eating Method：
There are various ways to eat, all can be fry, burned, fried, steamed, mixed. Eggplant is rich in flavonoids, and the epidermis is connected to the place where the skin is connected. The content is richer; the eggplant skin contains a variety of compounds that are beneficial to human health. It is not recommended to peel it when cooking.
The edible part is fruit, and its roots, leaves, flowers, and ethics are also used for medicinal use. After the fruit is soaked in water for 15 minutes, clean the eggplant surface with a brush. Old eggplant contains highly harmful tomato -alkali to the human body, and it is not advisable to eat. Because the eggplant is more alkaline, raw food will have a bitter taste, so it is suitable for cooking.
Eggplant (US, CA, AU, NZ, PH), aubergine (UK, IE), brinjal (IN, SG, MY, ZA, SLE), or baigan (IN, GY) is a plant species in the nightshade family Solanaceae. Solanum melongena is grown worldwide for its edible fruit, typically used as a vegetable in cooking.
Most commonly purple, the spongy, absorbent fruit is used in several cuisines. It is a berry by botanical definition. As a member of the genus Solanum, it is related to the tomato, chili pepper, and potato, although those are of the New World while the eggplant is of the Old World. Like the tomato, its skin and seeds can be eaten, but it is usually eaten cooked. Eggplant is nutritionally low in macronutrient and micronutrient content, but the capability of the fruit to absorb oils and flavors into its flesh through cooking expands its use in the culinary arts.
It was originally domesticated from the wild nightshade species thorn or bitter apple, S. incanum, probably with two independent domestications: one in South Asia, and one in East Asia. In 2023, world production of eggplants was 61 million tonnes, with China and India combining for 85% of the total.
East Asia
Korean and Japanese eggplant varieties are typically thin-skinned.
In Chinese cuisine, eggplants are known as qiézi (茄子). They are often deep fried and made into dishes such as yúxiāng-qiézi ("fish fragrance eggplant") or di sān xiān ("three earthen treasures"). Elsewhere in China, such as in Yunnan cuisine (in particular the cuisine of the Dai people) they are barbecued or roasted, then split and either eaten directly with garlic, chilli, oil and coriander, or the flesh is removed and pounded to a mash (typically with a wooden pestle and mortar) before being eaten with rice or other dishes.
In Japanese cuisine, eggplants are known as nasu or nasubi and use the same characters as Chinese (茄子). An example of it use is in the dish hasamiyaki (挟み焼き) in which slices of eggplant are grilled and filled with a meat stuffing. Eggplants also feature in several Japanese expression and proverbs, such as "Don't feed autumn eggplant to your wife" (秋茄子は嫁に食わすな, akinasu wa yome ni kuwasuna) (because their lack of seeds will reduce her fertility) and "Always listen to your parents" (親の意見と茄子の花は千に一つも無駄はない, oya no iken to nasu no hana wa sen ni hitotsu mo muda wa nai, literally: "not even one in a thousand of one's parents' opinions or the eggplant flowers is in vain").
In Korean cuisine, eggplants are known as gaji (가지). They are steamed, stir-fried, or pan-fried and eaten as banchan (side dishes), such as namul, bokkeum, and jeon.
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Chinese
yúxiāng-qiézi (fish-fragrance eggplants)
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Korean
dureup-gaji-
jeon (pan-fried eggplants and angelica tree shoots)
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Japanese
asazuke pickles with baby eggplants
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Indonesian chili terong sauce with shrimp
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Minang (West Sumatra) balado terong
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Sweet and sour fish head with terong
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Simple fried terong from Gorontalo (Sulawesi)
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Philippine
rellenong talong, an eggplant omelette stuffed with ground meat and vegetables
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Philippine
ensaladang talong, a salad on grilled and skinned green eggplant
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