Lebanese eggplant, also known as baby eggplant or Mediterranean eggplant, is a small and elongated vegetable with a deep purple skin. It is a popular variety of eggplant used in Mediterranean and Middle Eastern cuisines. Lebanese eggplant has a tender flesh and a slightly milder and sweeter taste compared to larger eggplants. Its small size makes it ideal for stuffing or grilling whole. It can also be sliced and cooked in various dishes such as stews, stir-fries, or roasted vegetable medleys. Lebanese eggplant adds a delicious flavor and texture to a wide range of recipes.
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