as in Yunnan cuisine (in particular the cuisine of the Dai people) they are barbecued or roasted, then split and either eaten directly with garlic, chilli, oil and coriander, or the flesh is removed and pounded to a mash (typically with a wooden pestle and mortar) before being eaten with rice or other dishes. In Japanese cuisine, eggplants are known as nasu or nasubi and use the same characters as Chinese (). An example of it use is in the dish hasamiyaki () in which slices of eggplant are grilled and filled with a meat stuffing. Eggplants also feature in several Japanese expression and proverbs, such as (because their lack of seeds will reduce her fertility) and . In Korean cuisine, eggplants are known as gaji (). They are steamed, stir-fried, or pan-fried and eaten as banchan (side dishes), such as namul, bokkeum, and jeon. Southeast Asia In the Philippines, eggplants are of the long and slender purple variety. They are known as talong and is widely used in many stew and soup dishes, like pinakbet. However the most popular eggplant dish is tortang talong, an omelette made from grilling an eggplant, dipping it into beaten eggs, and pan-frying the mixture. The dish is characteristically served with the stalk attached. The dish has several variants, including rellenong talong which is stuffed with meat and vegetables. Eggplant can also be grilled, skinned and eaten as a salad called ensaladang talong. Another popular dish is adobong talong, which is diced eggplant prepared with vinegar, soy sauce, and garlic as an adobo. South Asia Eggplant is widely used in its native India, for example in sambar (a tamarind lentil stew), dalma (a dal preparation with vegetables, native to Odisha), chutney, curry, and achaar (a pickled dish). Owing to its versatile nature and wide use in both everyday and festive Indian food, it is often described as the "king of vegetables". Roasted, skinned, mashed, mixed with onions, tomatoes, and spices, and then slow cooked gives the South Asian dish baingan bharta or gojju, similar to salată de vinete in Romania. Another version of the dish, begun-pora (eggplant charred or burnt), is very popular in Bangladesh and the east Indian states of Odisha and West Bengal where the pulp of the vegetable is mixed with raw chopped shallot, green chilies, salt, fresh coriander, and mustard oil. Sometimes fried tomatoes and deep-fried potatoes are also added,