The eggplant is a delicate, tropical perennial plant often cultivated as a tender or half-hardy annual in temperate climates. The stem is often spiny. The flowers are white to purple in color, with a five-lobed corolla and yellow stamens. Some common cultivars have fruit that is egg-shaped, glossy, and purple with white flesh and a spongy, “meaty” texture. Some other cultivars are white and longer in shape. The cut surface of the flesh rapidly turns brown when the fruit is cut open.
Delicious and quick to make. Eggplants really make this sing, but you can use any vegetable — chopped, shredded, or mashed. Make (or grab) your favorite dip and you've got a perfect snack, or pair with some rice for a simple meal. This is a Mark Bittman recipe.