Our featured ingredient this week is eggplant. We have 2 varieties: Chinese and Thai. The Thai eggplant is small, round & green — think golf ball. It is wonderful in curry. It becomes very mushy when cooked so those who have issues with texture should stay away. The Chinese eggplant is more slender and longer than the conventional eggplant. The seeds are smaller than regular eggplant, though it does still manage to get soft when cooked as well. It is wonderful enjoyed in a stir-fry.
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