Eggplants are also known as Aubergines. A native of India, eggplants come in many shapes and sizes. They are a member of the Nightshade family.  It has a subtle flavor that picks up other flavors easily, thus making it great for adapting to most cuisines. For our purposes here, however, our eggplant on this page is the one most of us are familiar with. The dark purple into black colored skin, the pale creamy flesh with few, undeveloped seeds, the mild flavor reminiscent of egg, a most versatile vegetable. The flesh is eaten, fried, stewed, grilled, stuffed and baked. Some of the more famous and favorite Eggplant dishes are Moussaka, Ratatouille, and Eggplant Parmigiana.

Pick Eggplants that are long-6 to 8 inches long, and globular at the bottom, with smooth, firm, shiny dark purple/black skin, with no bruises, or dings. Avoid soft or brown bruised fruit or eggplants showing chill or freeze marks. 

Eggplants aren't nutritional giants as far as vitamins goes, however, they are low in calories, with one cup portion weighing in at 38 calories. They have good amounts of fiber and are very filling. 

Allow 1/3 pound of eggplant per person. One large-1 1/2 lb. eggplant can serve 4 people. 

Eggplant can be stored unwashed and refrigerated for up to 5 days.

Here are some good eggplant sites:
http://www.orst.edu/Dept/NWREC/eggplant.html

http://www.ajlc.waterloo.on.ca/Recipes/Eggplant/

http://www.vegkitchen.com/eggplant.html

http://aggie-horticulture.tamu.edu/PLANTanswers/vegetables/eggplant.html

http://www.ces.uga.edu/pubcd/c812-w.html