Seedless Greenhouse Eggplant, 800g
Grown in controlled conditions for consistent tenderness and minimal seeds. Silky flesh that soaks up sauces beautifully, with mild sweetness and no bitterness.
Why you’ll love it
- Seedless and tender—no spongy cores, no fuss.
- Greenhouse-grown for reliable texture and even cooking.
- Mild flavor that carries soy, garlic, and aromatics perfectly.
- Versatile for stir-fries, braises, grills, roasts, and hot pot.
How to enjoy
Sear batons over high heat until browned, then toss with minced garlic and a splash of light/dark soy. Try with ready‑peeled garlic for speed: Peeled Garlic Cloves - 250g and deepen color with Haitian Dark Soy Sauce - 500ml.
Steam thick strips until just tender, then spoon over a warm dressing of light soy, a few drops of sesame oil, and minced garlic. Pantry picks: Haday Golden Label Light Soy Sauce - 1.28L and Lee Kum Kee Pure Sesame Oil 207ml.
Halve and score the flesh, brush with a sweet‑savory miso glaze, then broil or air‑fry until caramelized. Sprinkle with sesame seeds and sliced spring onions to finish.
Chunk eggplant and simmer in a bright tomato broth base with soft tofu for a cozy bowl. Try Haidilao Tomato Hot Pot Base - 200g and cube in Ever Green Classic Tofu, 500g.
Prep Tips
- For extra silky texture, salt slices for 10–15 minutes, pat dry, then cook—helps draw out moisture for better browning.
- Score large pieces in a crosshatch so sauces penetrate without overcooking.
- Pan‑fry in a thin layer of hot oil, then finish with sauce and a splash of water to steam through.
- Air‑fry or roast at high heat for 12–18 minutes, flipping once, to reduce oil while keeping a creamy center.
- Balance richness with acidity—rice vinegar or tomatoes brighten deep, savory flavors.
Pairs well
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Delivery & Timing
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Delivery Fees
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| $69.00 and up | Free |
| $20 – $68.99 | $4.99 (was $10) |
| $0.01 – $19.99 | $7.99 (was $10) |