Brinjal

Medium to large satin skinned vegetable. Available in different shapes. Purple is the most common. Available year round.

Handling and merchandising:

Brinjals cannot withstand heavy weight or pressure. Never stack more than two layers deep. Bruising is a common problem if produce is not handled carefully.

Selection and storage:

Choose fruit that is heavy for its size. Select fruit with a firm skin that is shiny purple and uniformly coloured. Avoid fruit that is shrivelled and has scars.

Preparation and serving:

The yellow cream flesh is mainly eaten cooked in ratatouille and moussaka.

Nutritionals facts per 100g:

Energy…………………123kj

Protein………………..1g

Fat………………………trace

Carbohydrates…….4g

Dietary………………..3g