Small quantities of seeds can be dried on coffee filters. When stored under cool, dry conditions, eggplant seeds can be expected to remain viable for four to six years.

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. Move over, dear o… ...

Graffiti Eggplant With fewer seeds, a teardrop shape, and speckled white and purple skin (reminiscent of, well, graffiti), graffiti eggplants are sweet and creamy when cooked.

Thai eggplant: Small and round, with a greenish-white color, this eggplant looks like a big fig. They tend to be bitter and are best salted to draw out the bitter juices before cooking.

If the end appears round, the eggplant will have more seeds and less meat. Avoid dull-skinned, wrinkled, light and spongy eggplant. Any with bruises or shriveling should be passed over.

This shiny purple vegetable is good for so much more than making eggplant parmesan. Learn all the versatile uses and ways that it's good for your health.

At the World Vegetable Center, experts are looking to the wild relatives of domesticated crops to save the human diet from climate change.

She created this fabulous dish: Roasted Turkish Eggplant with Fennel and White Peaches Cutting the ripe Turkish eggplant in wedges shows off the intense color of their orange flesh.

Start eggplant seeds indoors about six weeks before your last spring frost, or about two weeks after tomatoes and peppers.

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

Large or thick eggplant is the most common variety, with a deep purple to almost black skin. The skin is fairly thick and tough, and the flesh has large seeds.