The eggplant is an exotic fruit with a rich, complex flavor with a large number of health benefits.

Eggplants are native to India, but they are extensively grown in several Asian and middle eastern countries as well. China, India, and Egypt produce 85% of the world's eggplants.

The name developed in the 18th century because a variety grown at the time were yellow or white and resembled goose eggs. The fruit can be purple, green, white, or even orange. Most of the varieties grown in Europe or North America are purple in color. They are between 5 to 9 inches long, and 2 to 4 inches wide. The largest state in the US that produces eggplant is New Jersey.

Eggplant can be cooked a large variety of ways. They can be stewed, roasted, blended with other ingredients, sliced and fried, grilled, stuffed, baked, or braised. In its native India, it is known as the 'King of Vegetables.' Two of the famous international recipes are baba ghanoush and ratatouille.

Enough about the eggplant. It's time to do some cooking. The recipes page will have recipe information.

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