WHITE AUBERGINE / BRINJAL SEEDS

As compared to the more common purple, white eggplants tend to be smaller and more firmly textured. They are considered to be denser, creamier, milder, less acidic and less bitter, and to have more seeds. The skin of a white eggplant is tougher than purple eggplant which needs to be peeled off before cooking. However, this also makes is better suited for baking, steaming or frying as they hold their shape better. The flesh of the white eggplants is white. They are also low in calories and contain traces of several nutrients such as potassium, vitamin A, vitamin B-complex and vitamin C. They are also only available seasonally. White eggplants are gaining in popularity, as they are now being considered as trendy to use.