Spicy Eggplant with Yoghurt

The eggplant, aubergine, or brinjal is regularly used as a vegetable, but is botanically a fruit. Though grown all over the world, India and China produce most of it. As the eggplant is versatile and absorbs flavour, it is used in a wide range of cuisines and dishes from Europe to the Middle East, to India and Southeast Asia. The Parsis even have a colour named after it—we describe our garas of a similar colour as “vengna ni chaal”!

There are many varieties of eggplant