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Version 3 - Aug 9, 2009 3:33:13 AM

Eggplant

A plant that bear a fruit of the same name and is commonly used as a vegetable in cooking.
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The eggplant, aubergine, or brinjal (Solanum melongena), is a plant of the family Solanaceae (also known as the nightshades) and genus Solanum. It bears a fruit of the same name, commonly used as a vegetable in cooking. As a nightshade, it is closely related to the tomato and potato and is native to India and Sri Lanka.

It is a delicate perennial often cultivated as an annual. It grows 40 to 150 cm (16 to 57 in) tall, with large coarsely lobed leaves that are 10 to 20 cm (4-8 in) long and 5 to 10 cm (2-4 in) broad. (Semi-)wild types can grow much larger, to 225 cm (7 ft) with large leaves over 30 cm (12 in) long and 15 cm (6 in) broad. The stem is often spiny. The flowers are white to purple, with a five-lobed corolla and yellow stamens. The fruit is fleshy, less than 3 cm in diameter on wild plants, but much larger in cultivated forms.

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

The plant is native to India. It has been cultivated in southern and eastern Asia since prehistory but appears to have become known to the Western world no earlier than ca. 1500 CE. The first known written record of the plant is found in Qí mín yào shù, an ancient Chinese agricultural treatise completed in 544 CE. The numerous Arabic and North African names for it, along with the lack of ancient Greek and Roman names, indicate that it was introduced throughout the Mediterranean area by the Arabs in the early Middle Ages. The scientific name Solanum melongena is derived from a 16th century Arabic term for one variety.

The name eggplant, used in the United States, Australia, New Zealand, and Canada refers to the fact that the fruits of some 18th century European cultivars were yellow or white and resembled goose or hen's eggs. The name aubergine, which is used in British English, is an adoption from the French word (derived from Catalan albergínia, from Arabic al-badinjan, from Persian badin-gan, from Sanskrit vatin-ganah). In Indian and South African English, the fruit is known as a "brinjal." Aubergine and brinjal, with their distinctive br-jn or brn-jl aspects, derive from Arabic and Sanskrit. In the Caribbean Trinidad, it also goes by the Latin derivative "meloongen".

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 (cultivars) in Europe and North America today are elongated ovoid, 12–25 cm wide (4 1/2 to 9 in) and 6–9 cm broad (2 to 4 in) in a dark purple skin.

A much wider range of shapes, sizes and colors is grown in India and elsewhere in Asia. Larger varieties weighing up to a kilogram (2 pounds) grow in the region between the Ganges and Yamuna rivers, while smaller varieties are found elsewhere. Colors vary from white to yellow or green as well as reddish-purple and dark purple. Some cultivars have a color gradient, from white at the stem to bright pink to deep purple or even black. Green or purple cultivars in white striping also exist. Chinese varieties are commonly shaped like a narrower, slightly pendulous cucumber, and were sometimes called Japanese eggplants in North America.

Oval or elongated oval-shaped and black-skinned cultivars include Harris Special Hibush, Burpee Hybrid, Black Magic, Classic, Dusky, and Black Beauty. Slim cultivars in purple-black skin include Little Fingers, Ichiban, Pingtung Long, and Tycoon; in green skin Louisiana Long Green and Thai (Long) Green; in white skin Dourga. Traditional, white-skinned, egg-shaped cultivars include Casper and Easter Egg. Bicolored cultivars with color gradient include Rosa Bianca and Violetta di Firenze. Bicolored cultivars in striping include Listada de Gandia and Udumalapet. In some parts of India, miniature varieties (most commonly called Vengan) are popular. A particular variety of green brinjal known as Matti Gulla is grown in Matti village of Udupi district in Karnataka state in India.

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(known as "degorging") 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 that 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 Arabian 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 Baigan Bhartha or Gojju. In Iranian cuisine, it can be blended with whey kashk e-bademjan, tomatoes mirza ghasemi or made into stew khoresh-e-bademjan. It can be sliced, battered, and deep-fried, then served with various sauces which may be based on yoghurt, tahini, or tamarind. Grilled and mashed and mixed with onions, tomatoes, and spices it makes the Indian dish baingan ka bhartha. The fruit can also be stuffed with meat, rice, or other fillings and then baked. In the Caucasus, for example, it is fried and stuffed with walnut paste to make nigvziani badrijani. It can also be found in Chinese cuisine, braised, stewed or stuffed.

As a native plant, it is widely used in Indian cuisine, for example in sambhar, chutney, curries, and achaar. Owing to its versatile nature and wide use in both everyday and festive Indian food, it is often described (under the name brinjal) as the 'King of Vegetables'. In one dish, Brinjal is stuffed with ground coconut, peanuts, and masala and then cooked in oil.

In Bangladesh, it is called Begun. It, along with the fish Hilsa, is used to cook a famous wedding dish. Slices of the fruit are fried, covered with icing and eaten as snacks. This is called Beguni.
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