🍆 facts!
Part of the magic of the humble eggplant is that it somehow grows within the structure of its flesh millions of tiny black holes. The unusual thing about these singularities is they only consume limited types of matter. There are two types within the flesh of an eggplant: one consumes sodium chloride, the other consumes hydrocarbons only in the form of lipids.
This explains why when you're cooking eggplant (aubergine if you must) it can consume a seemingly infinite amount of oil and salt without any apparent change in flavour. Yet the weight of the ingredients is, of course, conserved. (They're singularities, not wormholes! If you have wormholes in your eggplant that is a problem!)
But, if you continue to apply too much heat to your eggplant the black holes denature and this is when your eggplant becomes a soggy salty mess.
So ensure you stop cooking yout eggplant before your black holes entropise into your dinner. 👍🏻






