Eggplant belongs to the nightshade family of vegetables, which also includes tomatoes, sweet peppers and potatoes. One of the most popular varieties of eggplant in North America looks like a pear-shaped egg, hence its name. The skin is glossy and deep purple in color, while the flesh is cream colored and spongy in consistency. Eggplant can be baked, grilled, roasted in the oven, or steamed. Product of California.
Look for eggplant with smooth, shiny skin, heavy for their size and having no blemishes, tan patches, or bruises. Wrinkled, loose skin is an indication of age, and the fruit will be bitter. Keep refrigerated.