Aubergine and Eggplant comes in several varieties in an array of colours. Aubergines (eggplants) have a mild bitterness and a mealy, yellow-green flesh, which is always eaten cooked. As a vegetable, aubergines are cooked by frying, stewing, baking or casseroling, and sometimes are stuffed. Their most well-known uses are in brinjal curries, moussaka, and ratatouille.
- Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.