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Whether you call them eggplants or aubergines, this is one summer crop that shouldn’t be overlooked, writes Food editor Kelly Brant.

The word aubergine, used in England, is French. It comes from the Catalan albergina, which can be traced to the Persian badenjan.

July and August are peak months for the heat-loving crop, which comes in a range of shades, from white to deep purplish black.

Eggplant can be grilled, roasted, fried, broiled, boiled or baked. And though subtle on its own, the Mediterranean favorite plays well with assertive flavors such as anchovies, lemon, chile peppers, cheese, garlic, vinegar, tomatoes, onions, ginger and yogurt.

For recipes read Wednesday’s Food section in the Arkansas Democrat-Gazette.

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