Why is Eggplant purple? What is a good way to cook it?

There are a lot of different varieties of eggplant. Some are purple, some aubergine, some white, some mottled white/purple. That's just the way God made them!

Good way to cook them is to peel skin off, cut into fingers, dip into egg/milk wash, then in seasoned bread crumbs and fry. Instead of salt, sprinkle w/ grated parmesan while hot. Serve w/ marinara sauce for dipping.

Or make baba ghanoush, an eggplant dip nice for chips or pita bread dipping.

And eggplant parmesan is a classic. I like Mario Batali's recipe (on Food Network .com)
 
Eggplant is purple, red, white, green, & striped, but couldn't find out why. Also found that most of the worlds supply is from New Jersey.
All that and I didn't look up recipes for you, sorry.
 
Eggplant skin is purple, and full of antioxidents. cut in half and bake in a deep dish with peanut or sesame oil for soft mushy eggplant with a nice crispy skin. Be sure to wash it first. OR slice and soak in salt water for an hour, then dip in egg and bread crumbs and lightly fry on both sides, add tomato sauce and cheese. Be sure to slice thinly and not thick.
 
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