What are eggplants and aubergines?
Part of our Ultimate Guide to Fruits and Vegetables. Click to see more answers to your questions.
Fruit or vegetable—what are eggplants and aubergines?
Eggplant, also known as aubergine, is a key ingredient in many dishes around the world. Its origins trace back to India and China, where it has been cultivated for centuries. By the 5th century, eggplant had spread to the Middle East and Mediterranean regions, eventually making its way to Europe and the Americas.
Eggplant belongs to the nightshade family, Solanaceae, which includes other fruits and vegetables such as tomatoes, peppers, and potatoes. Despite being commonly used as a vegetable in cooking, eggplant is botanically classified as a fruit because it contains seeds and develops from the flowering part of the plant.
Eggplant has a mild, slightly earthy flavor with a hint of bitterness when raw, which becomes richer and more nuanced when cooked. Its texture, especially when cooked, is often compared to that of mushrooms or meat due to its ability to absorb and take on the flavors of other ingredients in a dish.
Varieties
Eggplant comes in several varieties, each with its own characteristics. The globe eggplant, known for its glossy, deep purple skin, is common in many dishes, while the Italian eggplant is smaller and tender. Other varieties, such as Chinese and Thai eggplants, are smaller and can be found in colors like green and lavender. These differences affect how the eggplant is used, whether grilled, fried, roasted, or stuffed.
In various global cuisines, eggplant features prominently. Mediterranean recipes often include it in dishes like moussaka and baba ganoush. Eggplant parmesan is a popular Italian influenced dish. In Indian cuisine, eggplant is a common ingredient in curries and stews. East Asian recipes frequently use it in stir-fries and soups.
Growing and purchasing
Eggplant grows best in warm climates with sunny, well-drained soil. It provides essential nutrients, including antioxidants, fiber, and vitamins. These elements contribute to its benefits for digestion and heart health.
Growing eggplant in a home garden is easy, given the right conditions. Start by selecting a sunny spot with well-drained soil, as eggplants need plenty of sunlight and warmth to thrive. Begin with seeds or young plants, which can be started indoors or purchased from a nursery. If starting from seeds, sow them indoors about 8-10 weeks before the last frost. Transplant the seedlings outside once the weather is consistently warm, ideally when temperatures are consistently above 60°F (15°C).
When purchasing eggplant seedlings or seeds, look for healthy plants with sturdy stems and vibrant leaves. Avoid plants with yellowing or damaged foliage, as these can indicate problems. If buying seeds, choose a reputable source and select varieties suited to your climate.
For storage, eggplant should be kept in a cool, dry place. If you have just harvested or purchased fresh eggplant, it can be stored in the refrigerator crisper drawer, where it will stay fresh for up to a week.
