The eggplant 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 to French.
The eggplant is rich in dietary fibres, phyto-nutrients, vitamin B and antioxidants which improves overall cardiovascular health and regulates cholesterol levels.
In organic form, this eggplant has the added benefit of being produced with no chemical fertilizers or pesticides.