eggplant - according to wikipedia.com The eggplant is used in cuisines from Japan to Spain. It is often served stewed, as in the French ratatouille, the Levantine moussaka, and many South Asian dishes. It may also be roasted in its skin until charred, so that the pulp can be removed and blended with other ingredients, as in the Middle Eastern dish baba ghanouj and the similar Greek dish melitzanosalata. It can be sliced, battered, and deep-fried, then served with various sauces: yoghurt-based, tahini-based, or tamarind-based. The eggplant can also be stuffed with meat, rice, or other fillings and then baked. In the Caucasus for example, it is fried and stuffed with walnut paste to make nigvziani badrijani.