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Eggplant - Wikipedia, the free encyclopedia An eggplant, aubergine or brinjal is either of two species of nightshade, Solanum melongena and S. The numerous Arabic and North African names for it, and the lack of ancient Greek and Roman names, indicate that it was carried into the Mediterranean area by the Arabs in the early Middle Ages. Both Indian and Chinese eggplants usually have a color gradient, from white at the stem to bright purple to deep purple, but albino varieties also exist. en.wikipedia.org /wiki/Aubergine   (349 words)

eggplant on Encyclopedia.com Native to SE Asia, the eggplant is raised in tropical and (as an annual) in warm climates as a garden vegetable and is a staple in parts of the Middle East. Eggplants are classified in the division Magnoliophyta, class Magnoliopsida, order Polemoniales, family Solanaceae. Spiced roasted eggplant and goat cheese are used to fill a baked hazelnut-flour shell. www.encyclopedia.com /html/e1/eggplant.asp   (504 words)

Watch Your Garden Grow - Eggplant Eggplant is a cold-sensitive vegetable that requires a long warm season for best yields. The culture of eggplant is similar to that of bell pepper, with transplants being set in the garden after all danger of frost is past. Eggplants are more susceptible than tomato plants to injury from low temperatures and do not grow until temperatures warm. www.urbanext.uiuc.edu /veggies/eggplant1.html   (1149 words)

Eggplant Eggplant is a unique vegetable that is a close relative of pepper and tomato. Eggplant primarily is used in several international dishes, and the crop is not as popular in gardens as many other vegetables. Eggplant is usually transplanted about the time peppers are set into the garden--1-2 weeks later than tomatoes or in early to mid-May in most of Kansas. www.oznet.ksu.edu /dp_hfrr/extensn/Hort_Tips/Vegetable_Crops/eggplant.htm   (236 words)

Vegetable Dictionary - Eggplant Eggplants were grown in Europe during the 16th & 17th centuries. Eggplants were grown as ornamental plants in the early 1800's in the United States. Eggplants love the warm weather and should be watered during dry spells. www.urbanext.uiuc.edu /firstgarden/planning/dictionary/veggies/eggplant.html   (203 words)

[No title] In the fourth century, the eggplant conquered the Arabian Peninsula, where it was called 'egg fruit' because early varieties resembled hens' eggs in color and shape. Today, eggplant is especially well-known in the gardens and markets of the Mediterranean, where it has attained the status of 'poor man's meat' in Italy. Eggplants are available all year round and can be grown anywhere the winters are mild. www.turkradio.us /sunholiday/eggplant.html   (959 words)

Whole Foods Market : Health Info   (Site not responding. Last check: 2007-11-07) Eggplants are available all year, with their peak growing season extending from July to October. A medium-size eggplant, 3" to 6" in diameter, is likely to be young, sweet, and tender; oversized specimens may be tough, seedy, and bitter. To salt eggplant: Cut it in half lengthwise (or slice or dice it, depending on the recipe) and sprinkle the cut surfaces with salt; 1/2 teaspoon is sufficient for a pound of eggplant. www.wholefoods.com /healthinfo/wholehealth/fd_eggplant.html   (1339 words)

Parshat Toldot Recipes 5765 - Eggplant - OU.ORG Eggplants are inexpensive and are delicious served either hot or cold. The skin of most varieties of eggplants is edible and the colors can range from the dark purple to pale mauve, and from yellow to white. Eggplants are very perishable and become bitter if you don’t use them relatively quickly after you buy them. www.ou.org /shabbat/recipes/5765/toldot65.htm   (1461 words)

Eggplant, Commercial Vegetable Production Guides, North Willamette Research and Extension Center   (Site not responding. Last check: 2007-11-07) Eggplants should be stored between 45 and 55 F with a recommended humidity of 90-95%. Eggplant fruit are chilling sensitive at 50 F and below and deteriorate rapidly at warm temperatures, so they are not adapted to long storage. Eggplants are commonly packaged in: 33 lb, 1-1/9 bushel containers or wirebound crates; or cartons packed 18s and 24s, weighing 20-23 lb. oregonstate.edu /Dept/NWREC/eggplant.html   (1148 words)

Eggplant We have had at least one unfortunate experience with an eggplant that ruined a recipe, and we are still unsure about the process for selecting a perfect eggplant. We have found that salting, rinsing and drying the eggplant seems to cut down on the amount of oil that is needed in the cooking process. When the oil is hot, place the eggplant pieces in the oil, a few at a time and fry until golden brown (2-3 minutes). www.molsol.com /Cooking/eggplant.html   (853 words)

Wegmans Fresh Products Produce Eggplant A member of the nightshade family, eggplant is related to the tomato and potato. Eggplant can become bitter with age and are very perishable. If the eggplant absorbs all the oil in the pan, don't add more (1 tablespoon per pound is enough). www.wegmans.com /kitchen/ingredients/produce/vegetables/eggplant.asp   (507 words)

Eggplant and Indian Mustard, Two More Asiatics Eggplant is believed to have originated in the Indian center of plant origins, which includes Assam and Burma. The numerous Arabic and North African names for it, and the lack of ancient Greek and Roman names, indicate that it was carried into the Mediterranean area by the Arabs in the so-called Dark Ages, or early Middle Ages. In Japan eggplant is the third or fourth most important vegetable (after sweet potato, radish, and perhaps Chinese cabbage). aggie-horticulture.tamu.edu /plantanswers/publications/vegetabletravelers/eggplant.html   (688 words)

Eggplant; G82-603-A   (Site not responding. Last check: 2007-11-07) Eggplant leaves are large, alternate and lobed, with the underside of most cultivars (varieties) covered with dense wool-like hairs. Eggplants grown from seed in the home should be seeded 4 to 6 weeks before the plants are to be set out in the garden. Eggplants are subject to a number of problems, including diseases, insects and those brought on by weather and other environmental factors. ianrpubs.unl.edu /horticulture/g603.htm   (1601 words)

Using Eggplant Eggplant is the first of a new generation of system automation products, capable of automating tasks on any computer system. Eggplant combines the ability to remotely control any computer on the network with powerful intuitive scripting to deliver a set of tools with the flexibility to serve a variety of needs. Eggplant's ability to shift its focus from one machine to another means that you can even automate tasks that involve more than one system. www.redstonesoftware.com /usingeggplant.html   (1173 words)

The World's Healthiest Foods: Feeling Great Eggplants belong to the nightshade family of vegetables which include tomatoes, sweet peppers and potatoes and grow in a manner much like tomatoes, hanging from the vines of a plant that grows several feet in height. When rabbits with high cholesterol were given eggplant juice, their blood cholesterol, the cholesterol in their artery walls and the cholesterol in their aortas (the aorta is the artery that returns blood to the heart) was significantly reduced, while the walls of their blood vessels relaxed, improving blood flow. Eggplants belong to the plant family of Solanaceae, also commonly known as nightshades, and are kin to the tomato, sweet pepper and potato. www.whfoods.com /genpage.php?tname=foodspice&dbid=22   (1988 words)

5 A Day: Fruit and Vegetable of the Month: Eggplant | DNPA | CDC   (Site not responding. Last check: 2007-11-07) Eggplant is a member of the nightshade family and is native to India. However, large eggplant and most white varieties have thick, tough skin and should be peeled prior to cooking with a vegetable peeler. If you are cooking indoors, wrap the whole eggplant in aluminum foil and set it over a gas grill to cook on all sides until it collapses and begins to release a great deal of steam. www.cdc.gov /NCCDPHP/DNPA/5aday/month/eggplant.htm   (1594 words)

Encyclopedia Because the eggplant is a member of the nightshade family, it's related to the potato and tomato. In the United States, the most common eggplant is the large, cylindrical- or pear-shape variety with a smooth, glossy, dark purple skin. Eggplants become bitter with age and are very perishable. web.foodnetwork.com /food/web/encyclopedia/termdetail/0,7770,2304,00.html   (398 words)

How to Cook Eggplant to Tender, Silky Perfection   (Site not responding. Last check: 2007-11-07) Eggplant with parts of dark, hardened pulp with lots of dark seeds will be a disappointment -- these parts must be removed; otherwise, the flavor and the texture of the finished dish will suffer. Japanese eggplant is perfect for this; I can always be sure that the pulp will be tender and that the eggplant won't need peeling or salting (see Other eggplant varieties from around the world). For the Eggplant with Fragrant Spices and the Eggplant and Pepper Dip, you'll be char-roasting the eggplant and separating the flesh from the peel, so keep the skin on during cooking to keep the eggplant intact. www.taunton.com /finecooking/pages/c00161.asp   (1255 words)

Growing Guide: Eggplant Eggplant is a tender vegetable that is related to the tomato. Eggplant is fairly drought tolerant and should not be overwatered as it is susceptible to root rot. Eggplants are suitable for growing in large containers or tubs. www.gardenguides.com /Vegetables/eggplant.htm   (470 words)

Eggplant: Vegetables and Fruits for Health the Pyramid Way Eggplant is a member of the nightshade family, and therefore related to potatoes, tomatoes and peppers. Avoid eggplant with brown or blue streaks, or that are shriveled and flabby. Eggplant can be cooked by baking it in its skin, boiling in water, frying, sautéing, steaming or stewing. www.umext.maine.edu /onlinepubs/htmpubs/4307.htm   (882 words)

Eggplant Eggplant ranges in color from deep, vibrant purple to pale, almost translucent white, and in length from 2 inches (about 5cm) to nearly a foot (about 30cm). Eggplants are typically about 8 to 10 inches (about 20 to 25cm) long and 4 inches (10cm) in diameter, with a glossy, dark purple skin. Eggplant is available all year long, and is at its peak from August through September. www.pugetconsumerscoop.org /health/Food_Guide/Eggplant.htm   (694 words)

Selecting, Storing and Serving Ohio Eggplant, HYG-5517-93 Eggplant is a native of South and Eastern Asia and is a member of the nightshade family. Shriveled and flabby eggplant is often bitter and poor in flavor. Eggplant is a versatile vegetable and can be baked, broiled, boiled, stuffed or used in a variety of casseroles in combination with other vegetables. ohioline.osu.edu /hyg-fact/5000/5517.html   (683 words)

Chapter 6: Common Vegetables for Seed and Fruit The eggplant is a much-branched, gray-green annual 20 to 50 inches high and appears somewhat like the pepper plant but is much coarser. Wind is not a factor in eggplant pollination, and vibration of the blossom will not cause a sufficient deposit of pollen on the stigma. Pal and Taller (1969) likewise discussed pollination of eggplant, and stated that within the variety the number of seeds per fruit is higher in cross-pollinated than in selfed plants, but substantially lower than in open-pollinated plants. gears.tucson.ars.ag.gov /book/chap6/eggplant.html   (932 words)

All About... Eggplant   (Site not responding. Last check: 2007-11-07) The American, or globe, is the most commonly seen and used eggplant, with its large, pear-shaped, dark purple body and green cap and stem. A substitution for the American eggplant is an Italian eggplant; although the Italian is smaller, it is most similar in taste. Baby eggplants can also be used, as they are the petite version of the American, with less bitter flesh and finer skins. crisco.bridgeagency.com /basics/all_about/eggplant.asp   (495 words)

In a Vegetarian Kitchen | An Eggplant Lover's Lament The good news is that eggplant is as delicious as ever, and comes in an increasing number of guises, from the tiny Japanese type to the white variety. Eggplant slices filled with ricotta cheese make a nice change of pace from Eggplant Parmigiana. Layer the casserole as follows: first, half of the bread crumbs, then half of the tomato mixture, then the eggplant slices in one or two overlapping layers, then the remaining tomato mixture, then the remaining crumbs. www.vegkitchen.com /eggplant.html   (726 words)

Six eggplant recipes To infuse eggplants with a smoky flavor in the kitchen, she wraps a large eggplant in a double thickness of foil and sets it over high flames on top of the stove, turning often until the skin is charred and the flesh has melted into a creamy pulp. Sprinkle the eggplant with 1 tablespoon of the kosher salt. The eggplant is ready to eat in about a week and will stay fresh and tasty in the refrigerator for about a month. www.seasonalchef.com /recipe35.htm   (2238 words)

Prairie Fare: An Encounter with Eggplant Eggplant is very low in calories, unless you bread it and fry it. A half-cup serving of plain eggplant contains about 20 calories and is a source of dietary fiber and some vitamin C. Eggplants are very perishable so they should be used quickly after purchase or harvest. To freeze, slice or cube eggplant, dip in a solution of 1 tablespoon lemon juice to 1 quart water, and blanch in boiling water for 4 minutes. www.ext.nodak.edu /extnews/newsrelease/2002/091202/03prairi.htm   (495 words)

Eggplant Eggplant is a warm season plant that is very susceptible to frost. For this system all fertilizer is placed in the bed prior to laying the plastic or drip irrigation is used and fertigation is practiced. Plants are spaced 18 to 24 inches in a row and plants are alternated in adjacent rows. www.ces.ncsu.edu /depts/hort/hil/hil-15.html   (1111 words)

Eggplant One pound of eggplant equals 3 to 4 cups chopped eggplant. Choose a firm, smooth-skinned eggplant that is heavy for its size; avoid those with soft or brown spots. When young, the skin of most eggplants are edible; older eggplants should be peeled. whatscookingamerica.net /Vegetables/eggplant.htm   (313 words)

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