Product Description
Introduction :
The raw fruit can have a somewhat bitter taste, but becomes tender
when cooked and develops a rich, complex flavor. Traditionally,
recipes would advise the salting, rinsing and draining of the sliced
fruit (known as "degorging") to soften it and to reduce the amount of
fat absorbed during cooking, but mainly to remove the bitterness of
the earlier cultivars. The fruit is capable of absorbing large amounts
of cooking fats and sauces, allowing for very rich dishes, but the
salting process will reduce the amount of oil absorbed. The fruit flesh
is smooth; as in the related tomato, the numerous seeds are soft and
edible along with the rest of the fruit. The thin skin is also edible,
so peeling is not required. Eggplants can also be battered before
deep-frying and served with a sauce made of tahini and tamarind. 
It may also be roasted in its skin until charred, so the pulp can be
removed and blended with other ingredients, such as lemon, tahini,
and garlic, as in the Middle Eastern dish baba ghanoush and the similar
Greek dish melitzanosalata. Grilled, mashed and mixed with onions,
tomatoes and spices make the Indian dish baingan ka Bhartha or gojju,
similar to salata de vinete in Romania, while a mix of roasted eggplant,
roasted red peppers, chopped onions, tomatoes, mushrooms, carrots,
celery and spices is called zacusca in Romania or ajvar in Serbia and
the Balkans.