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Eggplant | Eggs

Eggplant

The first records of eggplant, Solanum melongena, are found in 5th century B.C. China, but it almost certainly originated in India.  The wild form, is a bushy, prickly plant with small fruits.

Due to its place of origin, eggplant features prominently in the cuisines of eastern Asia.  India, China, Thailand and Japan all have a variety of dishes featuring the vegetable.  Descendants of the original form were introduced to the Mediterranean and the rest of Europe during the Renaissance.  Middle Eastern cuisines make good use of its appealing bitter edge and often use it pureed for sauces.  The Italians combine it with hearty tomato sauces and toss it with pasta

There are a wide variety of forms for the eggplant.  The most common in the West is the oblong, black sphere of the Italian variety.  The Japanese favor a long, slender, jet black type.  Chinese eggplant has the same form as the Japanese, but its color is a lighter purple, sometimes almost white.  And a fully white or striped green, egg-shaped variety is eaten by the Thai.

Eggplant reaches its peak freshness and availability in late summer.  The dog days of July and August favor its growth.  It serves as a hearty ingredient, though less heavy than meat, in the light fare of the waning days of summer heat.

Eggplant stands up to most forms of cooking.  Braising, sautéing, roasting, stir frying and grilling are all used.  In Asia, eggplant pickles are eaten in many countries.

  • Baba Ghanoush (Middle Eastern eggplant dip)
  • Baigan Bhurta (Indian eggplant & tomatoes)
  • Imam Bayildi (Turkish stuffed eggplant braised in olive oil)
  • Maqluba (Palestinian rice & eggplant casserole)
  • Musaka'a (Palestinian eggplant baked with tomatoes & chickpeas)
  • Nasu (Japanese steamed sliced eggplant)
  • Ratatouille (French braised eggplant, tomato & basil)

Eggs