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Native to India and grown all over the world, eggplants come in a variety of shapes, sizes; and colors such as egg-shaped dark-purple Indian eggplants, larger oval eggplants, and thin light-purple Chinese eggplants. I have used different eggplant varieties in my dishes, so you will see how they each can be used. Use what is available in your market, but before cooking, estimate how the cooking time or result might differ so you can adapt the recipe as needed. When selecting your eggplants, regardless of variety, choose eggplants that are shiny and seem light for their size. They will have fewer seeds.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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02- The Indian Philosophy of Food and Menu Planning
03- Menus
04- Helpful Hints
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