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It’s commonly called “Asian Bride”, belongs to India, China and Taiwan. Like other eggplants it is also a good source of vitamins and minerals such as folic acids, fibers, magnesium, manganese, phosphorus, copper, niacin, thiamine, vitamin C, B-6, K. Its has a meaty inside and when you cooked, gives a creamy consistency. It’s texture makes it a good stand-in for meat. This is by far our favorite eggplant, simply for its versatility in the kitchen. A heavy producer, this one loves the heat
