This variety is about the size of a large tomato, oblong egg-shaped, with the same dark purple skin as its much larger, more familiar Italian cousin. However, Indian Eggplant is must sweeter than its relative, with few seeds and a medium-thick edible skin that does not require peeling before being cooked. The interior has a creamy texture.
While technically a fruit, eggplant is prepared as a vegetable and found in cuisines worldwide. One of the most versatile of ingredients, eggplant can be baked whole or cut in half, steamed, grilled, sautéed or braised.