Description
Eggplants are usually of purple in color and of spongy texture, absorbent fruit. They are used in several cuisines, typically as a vegetable. Eggplant is nutritionally low in macronutrient and micronutrient content, but the capability of the fruit to absorb oils and flavors into its flesh through cooking expands its use in the culinary arts.
Eggplant has a flavor similar to summer squash or zucchini: tender, mild, and sweet with a slight vegetal bitterness.
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