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Eggplant (aubergine)


Eggplant (aubergine)

Ingredients: Eggplant (aubergine)

A fruit with generally a white or purple exterior and a spongy interior. Raw eggplant is bitter in taste but becomes rich when cooked.

Until recently, eggplants were thought to be native to northeast India, Burma, northern Thailand, Laos, Vietnam, and southwest China. Recent DNA research of eggplants indicates that they originated in Africa.

Eggplants reached Japan by the 8th century through trade with China. 

Medieval Persian and Europeans thought consumption of eggplants could cause a number of maladies, such as pimples, ulcers, leprosy, insomnia and epilepsy. Eggplants do not cause these symptoms. 

“Eggplant” by Melissa Petruzzello (2015) 

“History and Iconography of Eggplant” by Marie-Christine Daunay and Jules Janick (2007) 

New Oxford Book of Food Plants by John Vaughan et al. (2009) 

“Tracing the Evolution of the Aubergine” from the Natural History Museum (2018)

Eggplant (aubergine) Recipes