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Eggplant
 

Pictured above; A selection of eggplants

 
 
 
 

An eggplant or aubergine is either of two species of nightshade, Solanum melongena and S. esculentum, bearing large pendulous purple or white fruit. The raw fruit has a sponge like texture and somewhat disagreeable taste, but on cooking becomes tender and develops a rich, complex flavor.

The variety that closely resembles a chicken egg in both size and shape is commonly known today as Indian eggplant. The varieties cultivated in The West today are of similar shape but both larger and darker. Chinese eggplant is shaped like a cucumber. Both Indian and Chinese eggplant usually has a color gradient, from white at the stem to bright purple to deep purple, but albino varieties also exist.

Although aubergine is the (British) English name given to this fruit, it is often invoked to describe other objects with a dark plum-colour. This name comes from the French aubergine, derived from Catalan albergínia, from Arabic al-bAdhinjAn, the eggplant.

The word melongena is from the Sanskrit vatinganah, which has produced a number of names for this plant in various languages: brinjal, badingan, melongena, melenzana, berenjena, albergínia, aubergine, brown-jolly, and mad-apple (misinterpretation of Italian melanzana as mela insana).

 
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Eggplant
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Quick Facts
Chopsticks
Chinese Chopsticks taper to a rounded end, Japanese taper to a pointed end and Korean taper to a blunted end.
Chopsticks are traditionally held in the right hand only, and in East Asia, as in Muslim nations, the left hand is used in the toilet.
 
 
 
 
 

 

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