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Eggplants

A plant that bear a fruit of the same name and is commonly used as a vegetable in cooking.

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A Quick Tip by dgwithrow062405

  • Aug 24, 2010
Grilled eggplant is one of my favorite dishes. I also eat it the next day for lunch. I add a whole wheat wrap, hummus, tomato and cucumber.
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September 01, 2010
This sounds really good! I'll have to try it!!
 
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More Eggplant reviews
Quick Tip by . January 24, 2012
posted in Green Living
A useful plant which can be rather easily turned into a good pasta dish.
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About this food

Wiki

The eggplant, aubergine, or brinjal (Solanum melongena), is a plant of the family Solanaceae (also known as the nightshades) and genus Solanum. It bears a fruit of the same name, commonly used as a vegetable in cooking. As a nightshade, it is closely related to the tomato and potato and is native to India and Sri Lanka.

It is a delicate perennial often cultivated as an annual. It grows 40 to 150 cm (16 to 57 in) tall, with large coarsely lobed leaves that are 10 to 20 cm (4-8 in) long and 5 to 10 cm (2-4 in) broad. (Semi-)wild types can grow much larger, to 225 cm (7 ft) with large leaves over 30 cm (12 in) long and 15 cm (6 in) broad. The stem is often spiny. The flowers are white to purple, with a five-lobed corolla and yellow stamens. The fruit is fleshy, less than 3 cm in diameter on wild plants, but much larger in cultivated forms.

The fruit is botanically classified as a berry, and contains numerous small, soft seeds, which are edible, but are bitter because they contain (an insignificant amount of) nicotinoid alkaloids, unsurprising as it is a close relative of tobacco.

The plant is native to India. It has been cultivated in southern and eastern Asia since prehistory but appears to have become known to the Western world no earlier than ca. 1500 CE. The first known written record of the plant is found in Qí mín yào shù, an ancient Chinese agricultural treatise completed in 544 CE. The numerous Arabic and North African names for it, along ...
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