White aubergines
Fruits with white skin and firm, creamy flesh, less bitter, for frying, braising and the grill.
White aubergines are fruits with smooth white skin and firm, creamy flesh, less bitter, with a more delicate taste and fewer seeds than purple ones, but with a slightly tougher skin. They are fried, braised, roasted, added to stews, curry, ajvar, aubergine caviar, the grill and stuffed.
Calories, proteins, fats and carbohydrates per 100 g of product
White aubergines, Raw: Calories 25.0 kcal, Proteins 1.0 grams, Fats 0.2 grams, Carbohydrates 5.9 grams per 100 g of product.
White aubergines, Boiled: Calories 35.0 kcal, Proteins 0.8 grams, Fats 0.2 grams, Carbohydrates 8.7 grams per 100 g of product.
Recipes with this ingredient
Marinated white eggplants with mint are a refined dish of Italian cuisine that combines the tender texture of eggplants with the refreshing spice of mint. The origins of this recipe trace back to traditional rural culinary practices in Italy, where seasonal vegetables were marinated to preserve their flavor and aroma. Unlike classic purple ones, white eggplants have a soft, slightly sweet flesh without bitterness, making them an ideal base for marinade. Red wine vinegar and garlic add zest to the dish while olive oil reveals its deep Mediterranean character. After resting in the fridge, the eggplants absorb the flavors and become a perfect appetizer for meat or fish dishes as well as a wonderful complement to fresh bread or cheeses. It is a harmony of flavors that conveys the spirit of a warm Italian meal.
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