Eggplant History

Eggplant has been vastly under-used by the American public. Today, thanks to Asian and Southern European influences, it is finding its way into more and more dishes. It is a good meat substitute which also makes it attractive to vegetarians. Eggplant actually has a quite bland flavor, but it soaks up flavors of accompanying foods, herbs, and spices like a sponge, much like tofu.

Learn about the history eggplant, how to store it, whether to salt or not to salt, and get some cooking tips before delving into the many eggplant recipes.

Eggplant history

The eggplant, Solanum melongena, is considered a vegetable but is botanically a fruit. Early varieties of eggplant were smaller and white, resembling eggs, hence the name.

Botanists credit India as the motherland of the eggplant, but Asian countries first embraced this fruit vegetable in the kitchen about 3 A.D. By 11 A.D., it reached Europe, where consumption of the eggplant was initially thought to cause insanity. No doubt this wary notion was due to its membership in the deadly nightshade family along with the tomato (also thought to be poisonous).

Experimental botanist Thomas Jefferson brought the eggplant to the United States, where the eggplant was primarily used as a table ornament until the 20th century.

More About Eggplant and Eggplant Recipes:

• Eggplant Selection and Storage
• Eggplant Cooking Tips and Measures
• Eggplant History
• Eggplant Recipes
_{Eggplant Photo © 2008 Peggy Trowbridge Filippone, licensed to About.com, Inc.}

Cookbooks

•	Chez Panisse Vegetables
•	Vegetables Every Day: The Definitive Guide to Buying and Cooking Today's Produce With over 350 Recipes
•	Mollie Katzen's Vegetable Heaven
•	The Roasted Vegetable
•	More Cookbooks