Big eggplant, or mota baingan, is a glossy, purple-skinned vegetable with a spongy interior. Best known for dishes like baingan bharta or stuffed baingan, this variety is ideal for roasting, grilling, or slow cooking. The flesh becomes creamy when cooked, making it perfect for absorbing spices. It pairs well with mustard, garlic, onions, and tomatoes. Choose eggplants that are firm, shiny, and feel heavy for their size. Mota baingan is often used in regional Indian recipes and is appreciated for its rich taste and soft texture after cooking.