Description
The aubergine, is also widely known as Eggplant, for its oval shape. The egg-shaped glossy purple fruit has white flesh with a meaty texture. The raw fruit can have a somewhat bitter taste, or even an astringent quality, but becomes tender when cooked and develops a rich, complex flavour. The fruit is capable of absorbing large amounts of cooking fats and sauces, making for very rich dishes, but salting reduces the amount of oil absorbed.
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