Eggplants are a specifies of nightshade. It is commonly used in popular dishes known as moussaka and ratatouille. Eggplant can commonly be used as a meat substitute in vegetarian cuisines.
Food Property | Type | Description |
---|---|---|
Flavor Profile | Bitter | Eggplant has a slightly bitter flavor profile, especially in the skin. |
Umami | Eggplant is known for its umami taste, which is savory and meaty. | |
Texture | Firmness | Eggplant has a firm texture when cooked, but can become soft and creamy when cooked for a longer time. |
Moisture | Eggplant has a high moisture content, which can affect its texture when cooked. | |
Nutritional Value | Fiber | Eggplant is a good source of dietary fiber, which is beneficial for digestion. |
Color | Natural Pigments | Eggplant has a deep purple skin, which is due to natural pigments called anthocyanins. |
Aroma | Volatile Compounds | Eggplant contains volatile compounds that give it a distinctive aroma when cooked. |
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