Eggplant

About
A member of the nightshade family, eggplant is related to the tomato and potato. Though commonly thought of as a vegetable, it is actually a fruit...specifically, a berry. There are many sizes and shapes, ranging in color from white to rich purple. There is much lore surrounding the eggplant. It probably got its name from white varieties with egg-sized fruit.

Eggplant is a good source of fiber. It is filling (some even call it "meaty"), yet low in calories.

Varieties
American - Elongated football-shaped, large dark purple variety is most popular.

Oriental - Slender and elongated. They have thinner skins and fewer seeds.

Italian or Baby - Looks like a miniature version of the common large variety, with more delicate skin and flesh.

White - Tougher skin but smoother, firmer flesh.

Sicilian - Large and round with striated shades of purple and irregular shape. Very tender skin and sweet, mild flavor.

Availability
Year-round, with peak season July to October.

Nutrition Information:
• Fat, sodium and cholesterol free
• Low in calories
For complete nutritional information, click here.

Additional Information
• Why Eat It - Selection - Storage - Preparation
• From Wikipedia, the free encyclopedia