It is a fruit that is produced by Solanum myeloid, this plant is of an annual type and is characterized by not requiring a stake (stake), which can reach 1.5 meters in height and also has some spines. 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 form of a sphere, oblong or ovoid, the tonality in turn is a moderately intense purple in most cases. common, but there are also colored yellow, orange, black or also white with purple lines.
As for the pulp, it is characterized by being white, with a soft and firm consistency, with a large number of equally edible seeds. As for consumption, its meat is usually consumed as a vegetable in salads, although it is possible to eat it fried or roasted.
As for the taste, it is noted that it is a little weak and this characteristic makes it a lot easier to combine with other ingredients, experts usually recommend adding salt before preparing it, as the salt helps to expel the juice. Bitter that contains. and also reduces moisture, so it is possible to obtain a pulp of dense consistency that will not consume a lot of oil. Another way to eliminate the bitter taste is to add lemon.
Eggplant is widely used in French and Greek cuisine, 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 various vegetables such as onions or paprika. In general, eggplant is eaten stuffed, either with beef or pork, otherwise it is au gratin with cheese.
It is also used as an ingredient for the preparation of purees or creams, and a large amount of preserves can also be prepared, such as eggplant-based compotes or aubergines preserved in oil. or natural. It is important to note that, as in Spanish cuisine, in Arabic cuisine, eggplant is a classic ingredient that is frequently used.