What better way to celebrate Pantone’s color or the year, Ultra Violet, than by eating this delicious vegetable? Eggplant, a cousin of the tomato, has been cultivated since prehistoric times and is consumed around the world. In Korean cuisine it is often steamed or stir-fried. In the Mediterranean, it can be found sliced and deep-fried, then served with yogurt. The French have a stewed eggplant dish called ratatouille. Here at home, we often stuff eggplant with rice, meat or other fillings. However you prepare it, brighten up your plant-based diet by adding a little Ultra Violet.
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Eggplant (Solanum melongena)