Aubergine / Eggplant
Aubergine / Eggplant / Brinjal ....... has as many varieties in shapes and colors like in names. It can be white, purple, green, combined with white stripes. It can be small and round or huge, sort of bottle shaped ....... and it is used in cuisines worldwide.
It is used in such a variaty of dishes - for instance curries (Sri Lanka, India, Thailand…), in minced form and with a certain combination of spices into Indian Baingan Bharta, Indian sambar …
It is often recommended to slice it and to salt a bit, drain and dry to make it softer and less bitter, but this we do only for instance when we want to use it for BBQ, otherwise I didn`s see it in any of viseted countries.
Recipes with aubergine.