I'm pretty sure no one really knows how or why to cook/eat an eggplant.
I definitely know I don't know how.
I do know why though.
eggplant, aubergine, melongene, brinjal, or guinea squash:
As a nightshade, it is closely related to the tomato and potato, and is native to Nepal, India, Bangladesh, Pakistan, and Sri Lanka. The fruit is fleshy, has a meaty texture, and is less than 3 centimetres (1.2 in) in diameter on wild plants, but much larger in cultivated forms. The fruit is botanically classified as a berry, and contains numerous small, soft seeds, which are edible, but are bitter because they contain nicotinoid alkaloids, unsurprising as it is a close relative of tobacco.
And now, a recipe from my laptop to yours.
(This was the highest ranked dish on the website for eggplant) For any who may not like mayonnaise, or have it, sour cream is a substitute!
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