American globe eggplant is the large, meaty variety perfect for baingan bharta — roast it whole over a flame until the skin chars and the inside turns smoky and soft, then mash with onions, tomatoes, and spices. Also works for eggplant parmesan, grilling, and any recipe that needs thick, substantial slices.

Built for Bharta

• Large American globe eggplant
• For baingan bharta, grilling, roasting
• Meaty and substantial
• Chars beautifully over open flame

How to Use

For bharta: puncture with a fork, roast directly over a gas flame (or under a broiler) until the skin is charred and the interior is completely soft. Peel, mash, and cook with onion-tomato masala.

Frequently Asked Questions

Globe vs Indian eggplant?
Globe is larger and meatier — better for bharta and grilling. Indian is smaller — better for stuffing.

How do I get the smoky flavor?
Roast directly on a gas burner flame. The char is what gives bharta its signature smokiness.

Is the skin edible?
Remove the charred skin for bharta. For other preparations, the skin is edible when cooked.

Fresh produce.