Eggplant, also called aubergine or brinjal, is a glossy purple vegetable with soft, spongy flesh that soaks up oil and spices. It turns creamy and rich when cooked.
- Botanical name
- Solanum melongena
- Family
- Solanaceae (nightshade family)
- Part used
- Fruit
- Flavor
- Mild, slightly bitter, creamy when cooked
- Also called
- Aubergine (UK), brinjal (India), baingan
History
Eggplant was first cultivated in India and Southeast Asia thousands of years ago. It spread to China, then to the Middle East through trade, and Arab traders brought it to Spain and the Mediterranean in the Middle Ages. In Europe it was slow to be accepted, since it belongs to the nightshade family.
Where it comes from
South and Southeast Asia, with India as a key center of domestication.
Where it is used most
Baingan bharta in India, ratatouille in France, moussaka in Greece, baba ganoush in the Middle East, melanzane alla parmigiana in Italy and many stir-fries in China and Japan.
Varieties and types
Large globe eggplants are common in the West. Long, slender Asian types have thinner skin and fewer seeds. Small round and white types are used in curries and Thai dishes.
Flavor and how to use it
Salting cut eggplant and resting it can draw out moisture and bitterness. Roast, grill or fry until completely soft. Cook it in plenty of oil or in a hot oven so it does not turn spongy and dry.
Buying, storing and substitutes
Keep unwashed in a cool place or refrigerator for a few days. Zucchini or mushrooms can sometimes stand in.
Recipes that use it
Photo credit: Alena Evseenko on Pexels.