Eggplant 1 article

Spongy flesh that softens and readily absorbs cooking oil gives eggplant its distinctive culinary behavior despite its botanical status as a fruit. Purple globe eggplants are common, while long Japanese types offer a narrower shape and tender skin. Roasting, grilling, curries, eggplant Parmesan, and baba ganoush are typical applications. Salting is sometimes used before cooking for texture or seasoning, and the fruit's absorbent flesh is a more useful culinary identifier than its botanical fruit status alone.