Adapted from the CDC 5-A-Day program
Eggplant, also called aubergine, is a delicious vegetable and can be cooked in many different ways. It’s great added to a stir fry, or grilled on the barbecue, or broiled. It even makes a good meat substitute – ever tried eggplant parmigiana?
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Eggplant's token trademark used to be madness. In various parts of Europe, people suspected that eating eggplant made you go mad. They also thought it caused leprosy, cancer, and bad breath, which might explain why eggplant was used mostly for decoration in England and the United States until the 20th century!
Eggplant is now popular in the United States and across the world. Thomas Jefferson, who experimented with many varieties of plants in his Virginia garden, is credited with introducing eggplant to North America.
The dark purple eggplants are the most common type sold commercially in the United States. They weigh about 1 to 5 pounds each and come in two shapes: oval and elongated. The elongated variety is often referred to as the Japanese or oriental eggplant.
Specialty varieties include miniature eggplants that come in a variety of colors and shapes.
Eggplants are available all year. Their peak growing season in the United States is from July to October.
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