Portions & Weights
Eggplant Variety

Eggplant, Aubergine (Great Britain), Apple of Love, Brinjal (Hindi), Garden
Egg (Africa), Guinea Squash, Gully Bean, Jew's Apple, Pea Aubergine, Susumber    Solanum melongena

History   A fruit and pod vegetable. Also known as Aubergine. Native of Asia, member of the squash family the eggplant didn't come to Italy until the 15th century an to England until the 17th century.  Once introduced it was assimilated into all the cuisines and became very popular.

Select   Dark, rich purple color, firm, unblemished and smooth. Should feel heavy in

wpeD.jpg (28272 bytes)

Japanese Eggplant

relation to its size. Store in a cool place, but if in a dry room store in plastic bag. Use before , eggplant wrinkles. Peak of season is August and September .

Serve Hot, as a vegetable with meat or poultry, or as a separate vegetable course.

Cold, as an appetizer.

eggplant_rosa_bianco.jpg (16985 bytes)

Rosa Bianco Eggplant

Eggplant is also stuffed and used in casseroles, and is prepared Italian style as a main dish.

Makes excellent spaghetti sauce. .

Complimentary Flavors and Condiments  Oregano, lamb and mutton, mushrooms, tomatoes, zucchini, rice, onions, summer savory, Creole sauce, peppers, bread crumbs, mozzarella cheese.

Nutrition:  1 cup serving = 40 calories

Asparagus Artichoke Asian Long Bean Beans Broccoli Brussel Sprouts Cabbage Cauliflower Celeriac Celery Chestnut Chickpeas Corn Cucumber Dried Peas & Lentils Eggplant/Aubergine Fennel Fiddlehead Fern Hearts of Palm Kohlrabi Lettuces & Field Greens Loofah Okra Peas Peppers Ramp Rice Sprouts Swamp Cabbage Squash & Pumpkins Tomatillo Tomato Wild Rice

Field Vegetables Root Vegetables Fresh Fruit Tropical Fruit Herbs Spices Mushroom Nuts Produce ID Test