I love eggplant!
The color and texture and ease of cooking all make for a great snack.
The raw fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. 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.
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. Grilled, mashed and mixed with onions, tomatoes and spices make an Indian dish.
For simplicty I cut slices and place in fry pan on stove and brown the slices. Then I put salsa on top.
YUM!
