White brinjals are best suited for cooked applications such as sautéing, pan-frying, deep-frying, grilling, and baking. Their skins are firmer than purple varieties and should be peeled before cooking. They can be sliced and grilled, used in stir-fries or sautéed with other vegetables as a side dish
Please take note that the displayed weight of this product may vary, depending on it’s size at the point of harvest/packing. Hence, there will be adjustment to it’s final weight accordingly.