Another variety of eggplant/aubergine
The aubergine is native to tropicl Asia and was first cultivated in India. It is a bushy annual and grown as a vegetable for its lond, round or egg shaped fruit. Some varieties have white to purple-black to lime green colour skin. The flesh are white and have a mild flavour with spongy texture that combines well with other ingredients. In Asian cuisine, the aubergine are use in stir-fry, curries, stews, braises or grill. Commonly used in India, Iran and Afghanistan to make a hot pickle. Favoured in Mediterranean countries to make baba ghanoush (grilled eggplant, sesame paste, lemon, garlic), Italy antipasto, Greek mousakka, French ratatouille and Sicilian caponata.
myasiantable.wordpress.com 
