The Eggplant is a plant of the family Solanaceae (also known as the nightshades).  It bears a fruit commonly used as a "vegetable" in cooking.  As a nightshade, it is closely related to the tomato and potato.

 

The fruit is botanically classified as a berry, and contains numerous small, soft seeds, which are edible, but are bitter because they contain nicotinoid alkaloids, as it is a close relative of tobacco.

 

The name eggplant refers to the fact that the fruits of some 18th century European cultivars were yellow or white and resembled goose or hen's eggs.  Because of the plant's relationship with the Solanaceae (Nightshade) family, the fruit was at one time believed to be extremely dangerous.

 

Different varieties of the plant produce fruit of different size, shape and color, especially purple, green, or white.  There are even orange varieties.  The most widely cultivated varieties in Europe & North America today are elongated and purple in skin.

 

The raw fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. Salting and then rinsing the sliced fruit can soften and remove much of the bitterness though this is often unnecessary. Some modern varieties do not need this treatment, as they are far less bitter.  The fruit is capable of absorbing large amounts of cooking fats and sauces, allowing for very rich dishes, but the salting process will reduce the amount of oil absorbed. The fruit flesh is smooth; as in the related tomato, the numerous seeds are soft and edible along with the rest of the fruit. The thin skin is also edible, so peeling is not required.

 

The plant is used in cuisines from Japan to Spain. It is often stewed, as in the French ratatouille, the Italian melanzane alla parmigiana, the Greek moussaka, and Middle-Eastern and South Asian dishes.

 

It may also be roasted in its skin until charred, so that the pulp can be removed and blended with other ingredients such as lemon, tahini, and garlic, as in the Middle Eastern dish baba ghanoush and the similar Greek dish melitzanosalata or the Indian dishes of Baingan Bhartha or Gojju.

 

It can be sliced and deep-fried, then served with plain yogurt, (optionally) topped with a tomato and garlic sauce such as in the Turkish dish.

 

Eggplants can also be battered before deep-frying and served with a sauce made of tahini and tamarind. Grilled and mashed and mixed with onions, tomatoes, and spices it makes an Indian dish. The fruit can also be stuffed with meat, rice, or other fillings and then baked.

 

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