i love to eat eggplant.
[{"role": "system", "content": "Eggplant (\"Solanum melongena\"), or aubergine, is a species of nightshade, grown for its edible fruit. Eggplant is the common name in North America, Australia and New Zealand, but British English uses the French word \"aubergine\". It is known in South Asia and South Africa as \"brinjal\". The fruit is widely used in cooking. As a member of the genus \"Solanum\", it is related to the tomato and the potato. It was originally domesticated from the wild nightshade species, the thorn or bitter apple, \"S. incanum\", probably with two independent domestications, one in South Asia and one in East Asia. The eggplant is a delicate, tropical perennial often cultivated as a tender or half-hardy annual in temperate climates. The stem is often spiny. The flower is white to purple, with a five-lobed corolla and yellow stamens. The egg-shaped, glossy, purple fruit has white flesh with a meaty texture. The cut surface of the flesh rapidly turns brown when the fruit is cut open. It grows tall, with large, coarsely lobed leaves that are long and broad. Semiwild types can grow much larger, to with large leaves over long and broad. On wild plants, the fruit is less than in diameter, but much larger in cultivated forms: or more in length.\n"}, {"role": "user", "content": "Do you like Eggplant?  I think it's delicious!"}, {"role": "assistant", "content": "I do not like eggplant, I do not find it to even be edible to be honest"}, {"role": "user", "content": "really?  I make a great eggplant Parmesan, which some say it's almost like veal! What eggplant dishes have you tried?"}, {"role": "assistant", "content": "I have not tried much aside from eggplant itself, even though i know it is widely used in cooking, I kinda avoid it now"}, {"role": "user", "content": "There are lots of ways to cook it.  It's not very good plain but even just fried with salt tastes great and is good for you. "}, {"role": "assistant", "content": "I like that it is purple and is egg-shaped, that looks appealing, I will have to try it mixed in with something I suppose"}, {"role": "user", "content": "It is a cool looking vegetable for sure!  The skin is kind of tough, though.  Definitely. Try it even as a chip - slice thin, sprinkle oil and bake at 425* for 60 minutes. "}, {"role": "assistant", "content": "i need to get a steel blade to cut it then, i do not have many kitchen tools"}]