Eggplant is a vegetable that is eaten exclusively cooked, its melting flesh goes well with many savory preparations: from the classic ratatouille to moussaka, it is also found grilled in the oven or marinated for an aperitif. It is recommended to keep the skin of the eggplant during cooking because it limits the absorption of fat by the flesh of the eggplant (and it is always possible to remove it after cooking!).