It is a fruit that is produced by the myelogenous solanum, this plant is of an annual type and is characterized by not requiring a stake (stake), it can reach 1.5 meters in height and also has some thorns. Regarding the fruit as such, it can be said that it is very variable in terms of shape, since it is possible to find them in the shape of a sphere, oblong or ovoid, the tonality for its part is a moderately intense purple in the most common cases, but there are also coloredyellow, orange, black or also white with purple lines. As for the pulp, it is characterized by being white, of a soft and firm consistency with a large number of seeds that are equally edible. Regarding consumption, its meat is generally eaten as a vegetable in salads, although it is possible to eat it fried or baked.
Regarding its flavor, it can be noted that it is a bit faint and this characteristic makes it quite easy to combine with other ingredients, experts usually recommend adding salt before preparing it, since the salt helps to expel the juice. bitter that it contains and also reduces humidity, in this way it is possible to obtain a pulp of dense consistency that will not consume a large amount of oil. Another way to eliminate the bitter taste is to add lemon.
Eggplant is widely used in French and Greek gastronomy, while in Spain it is one of the most important ingredients of the popular dish called escalivada, a recipe in which it is combined with different vegetables such as onion or paprika. In general, aubergine is eaten filled with either beef or pork, otherwise it is gratin with cheese. It is also used as an ingredient for the preparation of purees or creams and a large number of preserves can also be prepared, such as aubergine-based jams or canned aubergines in oilor natural. It is important to note that, as in Spanish gastronomy, in Arabic cuisine, aubergine is a classic ingredient that is used frequently.
