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Culinary Dictionary
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| Category: Vegetables and fungi |
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| Term(s) | ||
Eggplant | ||
 A purple, vaguely egg-shaped vegetable. Called brinjal in parts of India and aubergine in various other places. 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. |