2ER Auberginen

This is a pack of two purple brinjals (eggplant), called baingan in Hindi and Aubergine in German. They have smooth, glossy purple-black skin over spongy, pale flesh with small edible seeds and a mild flavour.

They can be roasted whole for baingan bharta, cut into wedges for a simple baingan sabzi, or halved and stuffed for bharwan baingan.

How to use

• Rinse and trim the green stem cap before cutting.
• Cut pieces discolour quickly in air, so cook soon after cutting or hold in water until ready.
• Store in the fridge and use within 3 to 4 days.