Indian eggplant is very popular in Indian cuisine. It is about the size of a tomato and almost perfectly round. It has dark, purple skin and it is sweet and tender with very few seeds. It is entirely edible, including the seeds. It is easy to use since skin does not need to be peeled and, in fact, preserves texture, taste and shape. Indian eggplant can be baked, fried, or steamed. When selecting an Indian eggplant, choose one that is firm with glossy skin and no bruising; its tops should be bright green.
Origin: Dominican Republic, Honduras, U.S.