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Grilled eggplant: Instead of pan-frying, grill slices for a smoky flavor.
Spicy version: Add chili flakes or cayenne pepper to the seasoning mix for some heat.
Vegan cheese: Use nutritional yeast or plant-based cheese to keep it dairy-free.
Eggplant Parmesan: Layer fried eggplant slices with marinara and cheese, bake until bubbly for a classic Italian favorite.
FAQ:
Q: Why is it called an eggplant?
A: The name “eggplant” comes from early varieties of the vegetable that were small, white, and egg-shaped—very different from the purple globes we see today.
Q: Are eggplants fruits or vegetables?
A: Botanically, eggplants are fruits since they contain seeds and grow from the flowering part of the plant.
Q: Can I eat eggplant raw?
A: While it’s possible, raw eggplant tastes bitter and has a tough texture. Cooking softens it and improves the flavor.
Q: How do I pick a good eggplant?
A: Choose firm eggplants with smooth, shiny skin and no bruises. A light press should leave no dents.
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