aubergine

Aubergine, also known as eggplant in North America, is the fruit of Solanum melongena, a member of the nightshade family. Botanically a berry, it is widely used as a vegetable in cooking. The name aubergine derives from the French aubergine; eggplant originates from the English term for egg-like varieties. The plant is a warm-season annual native to South Asia, domesticated in India, and later spread to the Middle East, Europe, and beyond through trade.

The fruit is typically elongated and glossy, usually purple-black, but varieties range from white, green, and striped, and sizes from small round to large and pear-shaped. Flesh is pale with small seeds; raw taste is mild and can be slightly bitter in some cultivars. Cultivation requires warm, frost-free conditions, full sun, and well-drained soil. Plants are sensitive to cold and pests and are commonly grown as annuals, often staked or pruned to manage growth and air circulation.

Culinary uses include roasting, grilling, frying, stewing, and puréeing, with iconic dishes such as moussaka, ratatouille, and baba ghanoush. Some cultivars are bred for reduced bitterness and thinner seeds. Nutritionally, aubergine is low in calories and provides fiber, potassium, and vitamins; the skin contains antioxidants such as nasunin in many purple varieties.

Storage and selection: keep at room temperature for a few days or refrigerate once ripe, in a cool, dry place. Choose firm fruit with smooth, unblemished skin. Popular cultivars include Black Beauty, Listada de Gandía, and Rosa Bianca, among many others.