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The Extra Eggplant is an exceptionally large and robust variant of the common eggplant, offering a unique and versatile gastronomic experience. With its imposing size and dense, meaty flesh, the Extra Eggplant is an ideal choice for a variety of culinary preparations.
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The extra eggplant (Solanum melongena var. extra) is a notably large variant of the common eggplant, belonging to the Solanaceae family. This perennial plant produces exceptionally large fruits, with a dark purple skin that can reach up to 30 centimeters in length and 15 centimeters in diameter. The plant's leaves are large and green, and the flowers, in shades of purple, appear in clusters at the tips of the stems.
Eggplant has been cultivated and consumed in various cultures since ancient times. Originating from India, it has been cultivated in Asia, Europe, and Africa for thousands of years. The extra variety of eggplant has been appreciated throughout history for its generous size and versatility in the kitchen, being part of many culinary traditions worldwide.
The extra eggplant offers an exceptional gastronomic experience. Its dense and meaty flesh makes it ideal for a variety of culinary preparations. It can be grilled, baked, sautéed, stuffed, or fried. Its generous size allows it to be the main ingredient in family and shared dishes. Additionally, it easily absorbs the flavors of spices and seasonings, making it a versatile choice in the kitchen.
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The extra eggplant is not only a botanical marvel with its generous size and striking dark purple color, but it is also a culinary star that provides an exceptional gastronomic experience. From its rich history to its versatility in the kitchen, the extra eggplant remains a cherished ingredient in contemporary cooking.