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            • eggplant
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          • Definition(s)
            • The eggplant, aubergine, or brinjal (Solanum melongena) is a plant of the family Solanaceae (also known as the nightshades) and genus Solanum. It bears a fruit of the same name, commonly used as a vegetable in cooking. As a night-shade, it is closely related to the tomato and potato and is native to India and Sri Lanka. Wikipedia
          • Example sentence(s)
            • Pat your eggplant dry with paper towels. With a pastry brush apply the sauce to both sides of the eggplant. Place eggplant rounds onto a sheet tray fitted with a rack. Place the tray under the broiler for until eggplant is nicely browned, approximately 2 minutes. - food network
            • Once the eggplant is cool, scoop out the flesh and put it into a medium-sized bowl. If there are lots of large seeds, separate and discard them. Mash the flesh with a fork until a coarse puree is formed. - fatfree vegan kitchen
            • Eggplant is not eaten raw, as its flesh is quite bitter and the texture is unpleasant. It may be stewed with tomatoes, grilled, roasted, battered and deep-fried, or stuffed and baked. The eggplant will absorb a great deal of liquid and fat as it is cooking. - wisegeek
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