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A variety of the Asian eggplant characterized by their long, thin shape and purple coloring. Providing the most delicate flavor of all eggplant varieties, Chinese Eggplant has a deliciously sweet and meaty flesh that is seedless.

egg plant, egplant, vegetable, fruit,,

A variety of Asian eggplant that can range in shape from long and thin to round and stocky. The Thai eggplant may be white, green, or purple in color.

Any of the varieties of eggplant that are referred to as Chinese, Japanese, or Thai. The Asian eggplants, which are typically sweeter in flavor, vary more in shape and color than the American eggplants.

A variety of Eggplant characterized by their large oval shape and brighter purple coloring. The Chu-Chu hybrid is the most desirable variety for gardens and eating.

A Chinese eggplant, which is typically sweeter in flavor, with a long cylindrical shape that can be straight or curved.

A variety of the Asian eggplant characterized by a long, thin shape and light purple coloring, which may become dark purple as it matures.

A slightly sweet, tender fruit covered with a shiny skin that ranges in color from purple, which is the most familiar, to red, yellow, green, or white, depending on the variety.

A slightly sweet, tender fruit covered with a shiny skin that ranges in color from purple, which is the most familiar, to red, yellow, green, or white, depending on the variety.

baba ghanouj, baba ghanoush, condiments, Middle Eastern foods, eggplant recipes,

A type of Italian vegetable spread that is usually prepared with eggplant, tomato, onion, olive oil, and capers.

A traditional French food dish consisting of a variety of vegetables, such as bell peppers, eggplant (aubergines), onions, tomatoes, and zucchini (courgettes), seasoned with garlic and herbs, and simmered in olive oil.

A bladed speciality knife for removing the cores and seeds of eggplant, melons, potatoes, or zucchini.

An Italian yeast bread, considered to be a flat bread that is flavored with various ingredients, which may include herbs, olive oil, tomatoes, eggplant, roasted peppers, olives, and cheese.

Common in areas of eastern Europe such as Macedonia, Pinjur is a sauce that is used as a topping or a cooking ingredient to be added to foods.

A member of a family of pigments (carotenoids and chlorophyll are the other members) that is responsible for the coloration of flowers and fruits.

A hand-operated appliance used for cutting and slicing fruits and vegetables. This kitchen utensil has a variety of adjustable blades that enable the Mandoline to make precise cuts in firm fruits and vegetables, such as apples, melons, carrots, cucumbers, eggplants, onions, potatoes, sweet peppers, zucchini, and other foods.

A traditional method of enhancing the appearance of cheese, to make it look distinctive or artesian crafted.

A traditional salad or condiment made in India that consists of yogurt curds combined with herbs, spices, and fruits or vegetables.

A fried food that is common in the middle eastern countries such as India. Known as a fritter in the U.S., a Pakora may be formed as a small round patty or simply take the shape of the combined ingredients, becoming irregularly-shaped if small strands of vegetables are added to the contents.