0_Wizard
I think eggplant is a colorful and tasty fruit for cooking. Do you like it?
The fruit is widely used in cooking.
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Eggplant
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Israeli cuisine
The Israeli cuisine ( "ha-mitbach ha-yisra’eli") comprises local dishes by people native to Israel and dishes brought to Israel by Jews from the Diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli Jewish fusion cuisine has developed. Israeli cuisine has adopted, and continues to adapt, elements of various styles of Jewish cuisine, particularly the Mizrahi, Sephardic and Ashkenazi styles of cooking. It incorporates many foods traditionally eaten in Middle Eastern and Mediterranean cuisines, and foods such as falafel, hummus, msabbha, shakshouka, couscous, and za'atar are now widely popular in Israel.
Eggplant
Eggplant ("Solanum melongena"), or aubergine, is a species of nightshade, grown for its edible fruit. Eggplant is the common name in North America, Australia and New Zealand, but British English uses the French word "aubergine". It is known in South Asia and South Africa as "brinjal". The fruit is widely used in cooking. As a member of the genus "Solanum", it is related to the tomato and the potato. It was originally domesticated from the wild nightshade species, the thorn or bitter apple, "S. incanum", probably with two independent domestications, one in South Asia and one in East Asia. The eggplant is a delicate, tropical perennial often cultivated as a tender or half-hardy annual in temperate climates.
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
Eggplant run
An eggplant run is a challenge playthrough of the 2012 roguelike-like platform video game "Spelunky HD". Such a playthrough centers on carrying an eggplant item to the final boss of the game, King Yama, and tossing it into his face. This eggplant item was originally added to "Spelunky" as part of an easter egg pitched by the game's composer Eirik Suhrke, and "Spelunky"s lead designer Derek Yu decided to give it the additional function of turning King Yama into an inert eggplant monster. Though carrying out a full eggplant run in "Spelunky"s cooperative mode is fairly manageble, it is nearly impossible to do a single-player eggplant run.
Indian cuisine
Indian cuisine comprises a wide variety of regional and traditional cuisines native to the Indian subcontinent. Given the range of diversity in soil type, climate, culture, ethnic groups, and occupations, these cuisines vary substantially from each other and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hindu, and cultural choices and traditions. Also, Middle Eastern and Central Asian influences have occurred on North Indian cuisine from the years of Mughal rule. Indian cuisine is still evolving, as a result of the nation's cultural interactions with other societies.
Turkish cuisine
Turkish cuisine (Turkish: "Türk mutfağı") is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Southeast Europe (Balkans), Central Europe, and Western Europe. The Ottomans fused various culinary traditions of their realm with influences from Levantine cuisines, along with traditional Turkic elements from Central Asia (such as yogurt and mantı), creating a vast array of specialities—many with strong regional associations.
Eggplant salads and appetizers
Many cuisines feature eggplant salads and appetizers. "Baba ghanoush" (Arabic بابا غنوج "bābā ghanūj") is a popular Levantine dish of eggplant (aubergine) mashed and mixed with various seasonings. Frequently the eggplant is baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. Baba ghanoush is usually eaten as a dip with pita bread, and is sometimes added to other dishes. It is usually of an earthy light brown color. In Ethiopia, this dish is commonly known as "blagadoush". Similar to baba ghanoush is another Levantine dish "mutabbal" (متبل lit. 'spiced'), which also includes mashed cooked aubergines and tahini, and mixed with salt, pepper, olive oil, and anar seeds.