Description -
The purple eggplant, also known as the purple eggplant or purple aubergine, is a variety of eggplant characterized by its deep purple skin and creamy white flesh. It is one of the most common types of eggplant found in grocery stores and markets around the world.

Use:

1. Curries and Stews: Purple eggplant is frequently used in curries and stews across a variety of cuisines. Its mild flavor and ability to absorb other flavors make it a versatile ingredient in hearty dishes.
2. Roasting and grilling: Roasted or grilled purple eggplant develops a rich, smoky flavor and a tender texture. It can be brushed with olive oil and seasoned with herbs and spices before roasting or grilling to give it greater depth of flavor.
3. Stir-fries: Purple eggplant works well in stir-fries, where it absorbs the flavors of sauces and spices while maintaining its texture. It can be sliced or diced and cooked with other vegetables and proteins for a quick and tasty meal.
4. Deep-fried: Slices or cubes of purple eggplant can be coated in batter or breadcrumbs and deep-fried until crispy. Fried purple eggplant makes a delicious appetizer or side dish when served with dipping sauces.
5. Baked dishes: Purple eggplant can be used in baked dishes such as moussaka or eggplant parmesan. It can be topped with other ingredients such as tomatoes, cheese, and herbs and baked until tender and golden.
6. Dips and Spreads: Roasted or grilled purple eggplant can be mashed and mixed with tahini, garlic, lemon juice, and olive oil to make baba ganoush, a flavorful Middle Eastern dip.
7. Salads : Purple eggplant can be roasted or grilled and added to salads for added flavor and texture. It pairs well with other greens, herbs, and vinaigrettes in fresh, vibrant salads.
8. Pickling: In some cuisines, purple eggplant is pickled to preserve it and enhance its flavor. Pickled purple eggplant can be served as a condiment or added to sandwiches and salads for a spicy kick.