Eggplants

we exoprt Eggplants and fresh Fruits exporter and Vegetables from Morocco

We are wholesale suppliers and exporters of Eggplants ( aubergines , Auberginen , berenjenas , melanzane )

The raw fruit can have a somewhat bitter taste but, when cooked, becomes tender and develops a rich, complex flavour. Salting and then rinsing the sliced aubergine will soften and remove much of the bitterness. The aubergine is capable of absorbing large amounts of cooking fats and sauces, allowing for very rich dishes. The fruit flesh is smooth; the numerous seeds are soft and (as in the related Tomato) edible along with the rest of the fruit. The thin skin is also edible, so that the aubergine need not be peeled.

The aubergine is used in cuisines from Japan to Spain. It is often served stewed, as in the French ratatouille, the Levantine moussaka, and many South Asian dishes. It may also be roasted in its skin until charred, so that the pulp can be removed and blended with other ingredients, as in the Middle Eastern dish baba ghanouj and the similar Greek dish melitzanosalata. It can be sliced, battered, and deep-fried, then served with various sauces: yoghurt-based, tahini-based, or tamarind-based. The aubergine can also be stuffed with meat, rice, or other fillings and then baked. In the Caucasus for example, it is fried and stuffed with walnut paste to make nigvziani badrijani.

As a native plant, it is widely used in the South Indian cuisine, for example in sambhars, chutneys, curries, and kootus. Owing to its versatile nature and wide use, in both everyday and festive South Indian food, it is often described (under the name brinjal) as the 'King of Vegetables' in South India.

Peeled and roasted aubergine/brinjal, mixed with onions, tomatoes, and spices for flavour, makes up the Indian dish called Baingan ka bharta (also known as vangyacha bharta in Marathi).

For some recipes, the aubergine's high moisture content must be drained before cooking. Slicing the aubergine, lightly sprinkling the slices with salt, and laying them out on a paper or cloth towel for 20-30 minutes will accomplish this and also reduce any potential bitter flavor.