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Eggplant

Aubergine (Britain) (Solanum, spp.)
This large, satin-skinned vegetable is probably a native of India. It is available in different shapes and can range from deep purple to white, although the purple variety is the most common. Eggplants can only be bought as fresh vegetables, but are available all year round. The mealy, yellow-green flesh is always eaten cooked. Some of the more common recipes for eggplants are ratatouille, moussaka and imam bayeldi.

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