The Romans thought aubergines were poisonous, but they are now a star ingredient worldwide. Their meaty texture absorbs flavors well, making them versatile in dishes like moussaka and baingan bhartha.
Aubergines, with little inherent flavor, are great carriers of spices and condiments. The recommended stir-fried recipe combines aubergines, tofu, cashews, and Thai basil for a flavorful experience.
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