Eggplant

Botanically a fruit

Like tomatoes and peppers, eggplant is botanically a berry — specifically the fruit of a flowering plant in the nightshade family. We treat it as a vegetable because it’s used in savory rather than sweet preparations.

Why “eggplant”?

Early cultivars introduced to Europe in the 18th century were small, white, and oval, resembling goose eggs. The English name stuck even after the larger purple varieties came to dominate Western markets. Most other languages call it some variant of aubergine (French/British), brinjal (South Asia), or patlican (Turkey).

The salting question

Older recipes call for salting sliced eggplant to draw out “bitterness.” Modern cultivars are bred for low bitterness, so the practice is mostly cosmetic — though salting does collapse the sponge-like cells, reducing oil absorption when frying.

In the kitchen

Eggplant is famous for absorbing oil. Roasting at high heat or grilling is a healthier alternative. Charring the skin over an open flame (for baba ganoush) gives the flesh a smoky depth that defines the dish.