Description
A LA CARTE
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：A LA CARTE / Italy
🔖 Certification： -
🌱 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)：
The Italian Organic Round Purple Eggplant is a classic European heirloom variety known for its plump, globe-like shape, resembling a small purple watermelon or grapefruit. It features a deep, glossy purple-black skin that is smooth and shiny, encasing creamy white, tender flesh with a mild, slightly sweet flavor and minimal bitterness.
Grown organically in France, this eggplant is free from synthetic pesticides and rich in anthocyanins—natural antioxidants that support heart health. Its spongy yet delicate texture makes it ideal for absorbing sauces and flavors beautifully. It shines in traditional French dishes such as Ratatouille, grilled eggplant slices, or baked Eggplant Parmesan, as well as in Mediterranean, Middle Eastern, or Asian stir-fries and curries. The round shape is perfect for slicing, stuffing, or roasting, bringing an elegant touch of French culinary heritage to your table.
🥗 Product Recipe (English)：
Culinary Applications
Italy/Mediterranean
Melanzane alla Parmigiana (Baked Eggplant with Parmesan Sauce)
Caponata (Sweet and Sour Eggplant Stew)
Pasta alla Norma Baked whole or halved, stuffed with meat/cheese, or dipped after baking.
Asian/Hong Kong Home-Style
Fish-Flavored Eggplant, Steamed Eggplant with Garlic, Pan-Fried Stuffed Eggplant
Eggplant Casserole, Miso-Braised Eggplant, Curry Eggplant
Thick slices pan-fried or air-fried and then drizzled with sauce.
Round, thick-fleshed eggs are especially suitable: halved and stuffed, layered and baked, or whole wrapped in foil and baked until tender before tossing with sauce.
Selection and Storage
Selection
Firm, shiny skin, even deep purple color, no soft dents or brown spots; feels heavy in the hand; fresh, green stem. If too light, wrinkled, or brown, it is likely overripe or dehydrated.
Storage
Not suitable for long-term refrigeration (prone to chilling injury). Store in a cool, dark place at room temperature for 1–2 days; if refrigerating, store in a paper bag or breathable container in the crisper drawer and use within 3–4 days. Cook immediately after cutting, or soak in lightly salted/vinegar water to reduce oxidation.
Pairing Suggestions
Oils: Extra virgin olive oil, garlic, onion
Acids: Tomato, vinegar, lemon, miso, broad bean curd
Herbs: Basil, oregano, mint, parsley, chili
Protein: Parmesan/mozzarella, ground meat, dace, tofu
Starches: Pasta, bread, rice
Round purple eggplant has a mild flavor and can be prepared in both strong sauces and mild steaming methods.
Simple Usage Inspiration
Olive Oil Garlic Baked Eggplant: Cut in half, brush with oil, salt, and garlic, bake at 200°C until soft, sprinkle with parsley.
Easy Stuffed Eggplant: Scoop out the seeds, mix with ground meat or tofu filling, refill, and steam or bake.
Pan-fry thick slices and drizzle with fish-fragrant/garlic soy sauce: preserving the complete appearance of the round cross-section.
Italian round purple eggplant combines a "beautiful round shape" with "firm flesh that cooks easily," making it a consistently appealing choice for both Western-style gratins and Hong Kong-style home-cooked dishes.
Excellent for roasting, stuffing, grilling, frying and baking — a staple for Parmigiana, caponata, and versatile home cooking.
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
