Eulogy to a special Eggplant
Eggplant of any kind cooks into a tasty veggie. The varieties are many.
Here in the States, the Japanese eggplant is my favorite.
In India, this last visit, I fell in love all over again with this slim, light green variety known as Mysore Badnekayi or Mysore Eggplant.
It deserves a special mention as the taste it adds to any dish it is cooked up in, is unique.
I used it in the Vankayi Munkayi Talimpu/Fried Eggplant and Drumstick mentioned below.
