Flash-frozen natural product. Storage conditions: store at a temperature not higher than minus 18°С and relative humidity not more than 95%. Shelf life: 24 months from the manufacture date. Eggplant is a perennial herblike plant. It is also known locally as “badridjan” or “blue-plant”. The homeland of eggplant is the tropical areas of India, where they grow in the wild. As an annual culture, eggplants are grown in Europe since XIII-XV centuries. Natural color of eggplant is deep purple. However, up to date many varieties of eggplant are bred, with a wide range of colors and hues, starting with white; also, there are almost black, yellow and brown varieties. There is also the wide range of forms and sizes nowdays - starting with the shape and size of chicken egg, cylindrical, pear-shaped, spherical, and so on. Weight of the berries (yes, fruit of eggplant is classified as berry!) can vary from 30 g to 2 kg. What is more or less similar in all types of eggplant is its flesh or pulp: dense (but not excessively dense), with small seeds and specific taste. Raw eggplants are not usually consumed as food. The calorie content of raw eggplant is 24 kCal per 100 g, it’s a low-fat dietary product. Boiled eggplant without salt contains 33 kCal per 100 g. The caloric content of stewed eggplants is 189 kCal per 100 g, therefore, excessive consumption of eggplants in the stewed form may result in obesity.