Aubergine (Eggplant) (Solanum melongena)

About Aubergine (Eggplant)

Aubergine (aka eggplant) is meaty, absorbent, and deeply versatile. Its mild, slightly bitter flesh soaks up flavor like a sponge, making it ideal for grilling, frying, roasting, or stewing.

From baba ghanoush to parmigiana to baingan bharta, eggplant’s ability to transform in texture and flavor has made it a staple across continents.

The History of Aubergine (Eggplant)

Originally domesticated in India and Southeast Asia over 2,000 years ago, aubergine spread through the Islamic world and into Europe via Moorish Spain.

Its name shifts with location: aubergine in British English and French; eggplant in American English (from white egg-shaped cultivars); brinjal in South Asia.

Early European suspicion — it’s a nightshade, after all — faded as it became central to Mediterranean and Middle Eastern cuisines. Today, it’s beloved from Japan to Lebanon to Sicily.

The Science of Aubergine (Eggplant)

Eggplant contains nasunin, a purple anthocyanin with antioxidant properties, especially in the skin. It’s also high in chlorogenic acid, which can contribute to the slight bitterness.

Its spongy texture comes from large air pockets in the flesh, which collapse and caramelize when cooked — hence that luscious, creamy quality.

Salting helps reduce moisture and bitterness before frying, though modern varieties are less bitter than older ones.

The Geography of Aubergine (Eggplant)

Grown widely in warm climates, aubergines thrive in Mediterranean countries, India, China, and parts of Africa. They need heat, long growing seasons, and rich soil.

China and India are the largest producers globally. Regional varieties have adapted to local cuisines: long and slender for stir-fries, round and squat for stews and roasting.

Varieties of Aubergine (Eggplant)

Black Beauty

The classic supermarket variety. Large, glossy, and ideal for roasting or frying.

Italian Globe

Similar to Black Beauty but often smaller and sweeter. Common in European recipes.

Japanese

Long, narrow, and thin-skinned. Cooks quickly and has a delicate flavor.

Thai Green

Small, round, and often used in Thai curries. Slightly bitter and best when tender.

Listada de Gandia

A stunning striped heirloom from Spain. Sweet and mild, with creamy flesh.

FAQs All your questions about Aubergine (Eggplant): answered

Why is it called “eggplant”?

The name comes from early European white varieties that resembled goose eggs.

Do you have to salt eggplant before cooking?

Not always. Modern varieties are less bitter, but salting helps with moisture and browning when frying.

Is eggplant a fruit or vegetable?

Botanically, it’s a fruit — specifically a berry — but it’s used as a vegetable in cooking.

Can you eat eggplant skin?

Yes! It’s rich in antioxidants. For tougher varieties, you can peel them for a smoother texture.