Eggplant is an East Indian herb of the nightshade family. It is known for the fruit it bears. Eggplants is often related to potato and tomato but it is not a vegetable. In fact, it is a fruit, a berry.
Most common varieties of eggplant are the common eggplant, the dwarf eggplant and the snake plant. These varieties bear purple, white or yellowish fruits which are 5 to 20 centimeters in diameter and resemble an egg. Eggplant is farmed for it edible grayish pulp. It is widely grown in temperate climates. The plants grow slowly and cannot tolerate temperatures below 10° C (50° F).
In scientific classification, it belongs to the Solanaceae family, the common eggplant is classified as Solanum melongena variety esculentum, the dwarf eggplant as Solanum melongena variety depressum, and the snake eggplant as Solanum melongena variety serpentium.
Eggplants do not survive for long and perish quickly. Therefore they should be stored in a cool, dry place. As regards their preparation, they can be baked, broiled and fried. Eggplants are just like a sponge when it comes to absorption of liquids and can soak up oil, so they should be coated with a batter or a crumb mixture while cooking.
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 slightly larger plants than peppers and are spaced slightly farther apart. Eggplant requires careful attention for a good harvest. Small-fruited, exotic-colored and ornamental varieties can be grown in containers and used for decorations.
Eggplants are just like a sponge when it comes to absorption of liquids and can soak up oil, so they should be coated with a batter or a crumb mixture while cooking.