Eggplant

The eggplant (aubergine) is an extremely versatile fruit, used in Italian, French, Middle Eastern and Asian cuisines. Eggplants can be served hot or cold, puréed, fried, stuffed or battered, and they are the main ingredient of many famous dishes such as moussaka, baba ghanoush and ratatouille. Recipes sometimes ask for the eggplant to be degorged (salted and drained). This can help reduce their bitterness, as well as reduce the amount of oil they absorb as they cook. Eggplants vary in size and shape and some of the most commonly grown varieties are listed below.