Eggplant Purple

Eggplant purple, also called Makhuea Muang, is oval in shape with deep purple glossy outer skin and a green stem. The cream-coloured inner flesh has a spongy-firm texture with edible seeds. When cooked, the eggplant becomes tender with a slightly bitter taste. Eggplant purple is an excellent source of patassium, fibre and anthocyanin – a type of pigmented antioxidant that gives the eggplant its rich purple colour, and has also been linked to help boost cognitive function, protect the liver, prevent cancer, reduce cholesterol and fight obesity. Great for grilling, pan frying, broiling, sautéing, stewing and roasting.