Eggplant (Solanum melongena)
Much of the world knows this fruit by the word "aubergine," but the name 'eggplant' derives from its white, egg-shaped Indian ancestors. Related to tomatoes, potatoes, and peppers, eggplants are marvelously versatile, lending themselves to Italian, Greek, and Middle Eastern cuisines. They are not particularly nutritious, but eggplants are a good source of folic acid.
- Eggplant is best eaten fresh. Store unrefrigerated at a cool room temperature, or in hydrator drawer of refrigerator, for up to one week.
- For longer-term storage, dishes like baba ghanoush and ratatouille freeze well in airtight containers.