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The flexibility of eggplant lends the deep purple fruit to Creole cuisine, as in eggplant Pontchartrain, which is topped with crabmeat hollandaise; to Italian cuisine’s eggplant parmigiana; to deep South deep frying; to Thai stir-fries; and to vegetarian menus as a substitute for meat. The reason it works so well in so many different dishes is that its own taste is minimal, but its spongy flesh does a wondrous job of absorbing and holding the flavors of whatever’s around it.
What do you think of Eggplant?
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