The aubergine (also called eggplant) is a vegetable. It is in the Nightshade family of plants. It is related to the potato and tomato. Originally it comes from India and Sri Lanka. The fruit of the aubergine plant is commonly used as a vegetable.
Aubergine is a wonderful, meaty-tasting vegetable with a nice chewy texture. Aubergines can be fried, put into soups, casseroles and even stuffed. Here are a few easy steps to cooking an eggplant, which is a vegetable known to lower high blood cholesterol.
There are many different types of aubergine, the most common one is called the common globe aubergine but there are thinner Italian, Chinese, Japanese and Indian eggplants.
Salt only large aubergine. Sometimes the globe aubergines can be bitter, so these are usually sliced into rounds, sprinkled with salt, and left to sit in a colander for 20 to 30 minutes so the bitter juices can drain out. Rinse,