Auberginen (Brinjal small Green) - Indian 500g

This is a small green brinjal, known in Hindi as hari baingan and often used for stuffing in regional Indian cooking; it is sold in Germany simply as gruene Aubergine. It is smaller than the common purple eggplant, with pale green skin and firm, mild flesh.

It is well suited to stuffed preparations such as gutti vankaya, a stuffed brinjal curry, or bharwan baingan, and can also be cut into a simple baingan sabzi.

How to use

• Rinse and trim the stem cap; for stuffing, slit into quarters from the base without cutting all the way through.
• Cut pieces discolour quickly, so prepare close to cooking time or hold in water.
• Store in the fridge and use within 3 to 4 days.