It is a fruit that is produced by Solanum myeloid, this plant is of the annual type and is characterized by not requiring a tutor (package), which 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 form of a sphere, elongated or ovoid, the hue in turn is a moderately intense purple in most cases. common, but there are also yellow, orange, black or 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 eaten as a vegetable in salads, although it is possible to eat it fried or roasted.
As for the flavor, it is noticeable that it is a bit weak and this characteristic makes it much easier to combine with other ingredients, experts usually recommend adding salt before preparing it, since salt helps to expel the juice. Bitter it contains. and it also reduces humidity, so it is possible to obtain a pulp with a dense consistency that will not consume much oil. Another way to remove the bitter taste is to add lemon.
The aubergine is widely used in French and Greek cuisine, while in Spain it is one of the most important ingredients in the popular dish called escalivada, a recipe in which it is combined with various vegetables such as onion or paprika. In general, the aubergine is eaten stuffed, either with beef or pork, otherwise it is gratin with cheese.
It is also used as an ingredient for making purées or creams, and a large number of preserves can also be prepared, such as aubergine-based compotes or aubergines in oil. or natural. It is important to point out that, as in Spanish cuisine, in Arab cuisine the eggplant is a classic ingredient that is used very frequently.
