Description
Eggplant is an excellent alternative to potato or plantain chips as a vegetarian option. This vegetable is also very popular in Asian and Hindu cuisines. In order to tell that your eggplant is of good quality, look out for a smooth, firm, consistency and deep purple to black skin. The flesh should not give way under pressure and there should be no mold present around the stem. Slice them, dice them, stir-fry them or add them to your soups for an extra kick of flavor.
How to Store
Storage
– Store in its sealed original carton in the warmest part of the walk-in cooler. Chilling injury (water-soaked spots, pitting and accelerated decay) can occur if held for more than 3 days, unprotected, in a walk-in cooler.
– Store in the original container to protect. Do not stack heavy objects on top of cases to limit the potential of crushing.
– Store away from drafts from the walk-in cooler. Eggplants are extremely susceptible to dehydration.
Handling
– Follow good rotation practices, first shipments received should be used first.
– Eggplant has an expected shelf life of 4-5 days. Plan to rotate frequently to maintain quality.
– Handle with care; eggplant will bruise easily.
– Avoid placing the case or raw product on non-sanitized kitchen counter tops to help prevent the potential for cross contamination.
– Limit the time the product is out of refrigeration, do not allow the unused product to reach room temperature.
Preparation
– Prep fresh daily as needed. Try not to use a product from the previous day.
– Use the entire eggplant. Do not store partially prepped product back into the walk-in cooler.
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