It is a fruit that is produced by the myelogenous solanum, this plant is annual and is characterized by not requiring a stake, it can reach 1.5 meters in height and also has some thorns. Regarding the fruit as such, it can be said that it is very variable in terms of shape, since it is possible to find them in the shape of a sphere, oblong or ovoid, the hue for its part is a moderately intense purple in the most common cases, but there are also yellow, orange, black or white with purple lines. As for the pulp, it is characterized by being white, of a soft and firm consistency with a large number of seeds that are equally edible. Regarding consumption, its meat is usually eaten as a vegetable in salads, although it is possible to eat it fried or baked.

As for its flavor, it can be noted that it is a bit faint and this characteristic makes it quite easy to combine with other ingredients, experts usually recommend that you add salt before its preparation, since salt helps to expel the juice bitter that it contains and also decreases humidity, in this way it is possible to obtain a pulp with a dense consistency and that will not consume a large amount of oil. Another way to remove the bitter taste is to add lemon.

The aubergine is widely used in French and Greek cuisine, while in Spain it is one of the most important ingredients of the popular dish called escalivada, a recipe in which it is combined with different vegetables such as onion or paprika. . In general, the eggplant is eaten stuffed, either with beef or pork, another way is gratin with cheese. It is also used as an ingredient for the preparation of purées or creams and a large number of preserves can also be prepared, such as aubergine-based jams or aubergines preserved in oil or natural. It is important to note that, as in Spanish cuisine, in Arabic cuisine, eggplant is a classic ingredient that is used frequently.