Although eggplant seeds are tightly embedded in the flesh of the fruits, ... The flesh color of these fruits can vary, too, from white to green, depend­ing on the variety.

Also called American eggplant, these tend to be large, meaty, and seedy. They hold their shape well when cooked and are great ...

American or Globe Eggplant. Fat and deep purple, globe eggplants (a.k.a. American eggplants) are the variety you’ll typically see year-round in grocery stores.

When you cut one open, you'll find meaty white flesh, maybe with a hint of green or yellow, dotted with small clusters of beige seeds. If the inside is brown, the eggplant might have gone bad.

If the end appears oval, the eggplant will have fewer seeds and more meat. ... Pope Leo XIV’s attendance at 2005 World Series leaves champion White Sox with an immaculate legacy.

The traditional deep blackish-purple eggplant, curvaceous, shiny and elegant, is the eggplant of our youth, the only eggplant, it seems, there was for years on years. But no more.

Lots of seeds. And, the more vibrant the orange color, the riper the plant, the more mature the seeds. So if you want to cook with them, it's best to buy them and eat them while still mostly green.

At the World Vegetable Center, experts are looking to the wild relatives of domesticated crops—like eggplant—to save the human diet from climate change. By Veronique Greenwood Friday, January ...

Start eggplant seeds indoors about six weeks before your last spring frost, or about two weeks after tomatoes and peppers. Keep seedlings under bright fluorescent lights for 14 to 16 hours each ...

When it comes to eggplants, smaller is better. Heavy and firm assures freshness. The cap should be green, a little fuzzy and look fresh, with about 1/2-inch of stem still attached. The stem left in… ...