photo by: gourmetsleuth.com
Eggplant
The eggplant is a member of the nightshade (Solanaceae) family to it is akin to the potato, tomato as well as the tomatillo and chayote. Although we use the eggplant as a vegetable it is really a fruit.
Article by: Barbara Bowman
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The eggplant is a member of the nightshade (Solanaceae) family to it is akin to the potato, tomato as well as the tomatillo and chayote. Although we use the eggplant as a vegetable it is really a fruit.
While there are many variations of eggplant the most common in the US are “Black Beauty” (the large, dark glossy typical grocery store variety) and Japanese, the long slender version sometimes light purple. If you follow some of the links in this article you will learn about an amazing array of eggplant fruits in various colors, shapes and sizes.
The English actually gave the fruit the name of "eggplant" referring one one varieties shape which was similar to an egg. To much of Europe the eggplant is referred to as an "aubergine" and Italy it is called melanzana.
The eggplant is native to India and Pakistan and was first domesticated over 4000 years ago. The fruit was introduced to China around 500 B.C. The Chinese hybridized their own varieties of different shaped and colored eggplants.
The migration of the eggplant continued in the 9 – 12th centuries to the Middle East and westward to Egypt. The moors introduced the eggplant to the Spaniards and the fruit became popular all over Europe. The Spaniards thought the eggplant was an aphrodisiac and referred to as “Berengenas” or “The Apple of Love”. This of course added greatly to the popularity of the unusual fruit.
The love affair with the eggplant took a downward turn in Northern Europe where Albert of Cologne referred to the fruit as "Mala Insana" or "Mad Apples" (a take off of the Italian name "melanzana"). The fruit was thought to cause insanity if it was eaten. It seems the commoners got over that and by the 1600's several varieties migrated from Naples to Germany.
While the Spaniards were traveling the globe they took the eggplant to South America around 1650. It was Thomas Jefferson (well known for his promotion of horticulture) who introduced them to the United States in 1806 after receiving an eggplant from a friend in France.
This is just a sampling of a few of the many eggplant varieties available. See the sources section for links to sites with seeds and more information on varieties.
Western (Globe) Eggplant - This is your common grocery store variety. They are typically large with glossy dark skin. Use for eggplant parmesan or nice large slices for frying or grilling. Or cut in cubes and use in our Turkey Eggplant Chili recipe.
Japanese or Asian - This is one of my favorites. The Japanese long, slender eggplant is great for small servings. Slice lengthwise and grill or bake. We used Japanese eggplant for our Eggplant Parmesan. Also you can slice thin and use to wrap other ingredients.
egg shaped eggplant photo by: mariquita farmEgg Shaped - there are many egg-shaped varieties in purple, white and variegated like the picture above. These are fun to grow and are practical for some recipes.
Miniature or "baby" -
Amishlandseeds.com carries several varieties some the size or walnuts and other bright orange. The small varieties can be cooked more quickly and tend to be less bitter even with a little aging.
With such a long culinary evolution eggplant uses are many and include, grilling, frying, baking or stewing and dips. The practice of "breading" keeps the spongy fruit from absorbing too much oil when fried.
Eggplants make a very good meat substitute for vegetarian cooking.
If you are ever in San Francisco in North Beach you have to try the eggplant sandwich at Mario's Cigar Store. (Mario's is tiny restaurant and is a North Beach landmark).
Peak season is from August to September but eggplant are plentiful year round.
Choose firm, glossy skinned fruits and store refrigerated until used. As your eggplant ages it will become more bitter.
To prepare overripe fruit first cut the eggplant in slices and lay in a colander. Sprinkle generously with salt and allow to 'sweat' for an hour. Rinse before use.
The Eggplant Recipe DatabaseThe Eggplant Recipe Database - an amazing collection of over 3000 eggplant (aubergine) recipes. The site allows you to search by title or ingredient.
Eggplant Fun - We found this and just had to include it. Who'd have thought of eggplant o'lanterns for Halloween? Pure genius -- take a look at Andrew Huff's postings.
eggplant o'lanterns photo by: andrew huff