Eggplant, also known as Aubergine, Garden Egg, or Brinjal, come in a variety of shapes and sizes. They are either white, green, yellowish, purple, or purple-black with an off-white spongy flesh. They can either be used peeled or with the skin intact. Eggplant is quite versatile but must be cooked to be enjoyed. It can be sautéed, baked, roasted, fried, stuffed, used as a dip or stuffing, stir fried, steamed and grilled. The secret is cooking it properly so that it melts in your mouth! Eggplant mix well with other vegetables, like tomatoes or mushrooms and can mixed well with ground beef, lamb, or tofu. They compliment other foods nicely as a side dish, and are hearty enough to steal the show in a main course – as this recipe sure will! Continue …

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