Cooking with eggplant

Eggplant or aubergine is a species of nightshade grown for its edible fruit. Eggplant is the common name in North America, Australia and New Zealand; in French and British English, it is aubergine, and in South Asia and South Africa, brinjal. Wikipedia

Depends on how you cook it. It has a mild flavor similar to the other gourd family fruits like squash, but it has its own uniqueness in addition. Its slightly more acidic flavored than squash.

Eggplant is a very good source of dietary fiber, vitamin B1 and copper. It is a good source of manganese, vitamin B6, niacin, potassium, folate and vitamin K. Eggplant also contains phytonutrients such as nasunin and chlorogenic acid.

Do you have to peel an eggplant? If your eggplant is young, tender, and on the small side, the nutrient-rich skin can be left. Otherwise, peel the skin and then slice or cube the flesh.

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