Also commonly known to Guyanese as baigan (bi-gan) or belangay, it is a plant that is native to India.

Here is something interesting about eggplant: although it is commonly thought of as a vegetable, it is actually classified as a fruit...specifically a berry! Eggplants come in many shapes,sizes and colours.

Most eggplants can be eaten either with or without their skin. However, the larger ones and those that are white in color generally have tougher skins. To remove the skin, you can peel it before cutting or if you are baking or roasting it, you can scoop out the flesh once it is cooked.

When choosing an eggplant, here are some rules to follow:

• the eggplant should be firm and heavy for its size

• the skin should be smooth and shiny, and the colour should be vivid

• it should be free of discoloration, scars, and bruises (usually indicates that the flesh beneath has become damaged and possibly decayed)