Eggplants has a fleshy, meaty texture. It is used in the cuisine of many countries. The Chinese eggplant does not contain as much pulp as a typical eggplant.
These Chinese Eggplants can be hollowed out and stuffed with meat, rice, or other fillings, and then baked. In Chinese Cuisine, eggplants are braised, stewed, steamed or stuffed.
Eggplant is also widely used in Indian cuisine. Commonly known as "Brinjal", they are used in dishes such as sambhar, dalma (a dal preparation with vegetables, native to Odisha), chutney, curry, and achaar. Brinjal (eggplant) can be stuffed with ground coconut, peanuts, and masala, and then cooked in oil. Serve with rice or hot roti!
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