We purchase all of our organic vegetables and eggs from an organic farm that was the first in Shanghai to receive the Organic Food Certification in 1998. They grow and distribute various high-quality and fresh organic products.
The choosing of this farm was determined and monitored by our purchasing team under strict instructions and only after an on-the-spot investigation.
The eggplant is a delicate, tropical perennial. Many recipes advise salting, rinsing and draining of the sliced fruit (known as ""degorging""), to soften it and to reduce the amount of fat absorbed during cooking, but mainly to remove the bitterness of the earlier cultivars. Some modern varieties - including large, purple varieties commonly imported into western Europe - do not need this treatment. The fruit is capable of absorbing large amounts of cooking fats and sauces, making for very rich dishes, but salting reduces the amount of oil absorbed. Eggplant, due to its texture and bulk, can be used as a meat substitute in vegan and vegetarian cuisine. Nutritionally, eggplant is low in fat, protein, and carbohydrates.