Solanum melongena, commonly known as eggplant, aubergine or brinjal, is a plant species in the nightshade family grown worldwide for its edible fruit, typically used as a vegetable in cooking and, by botanical definition, itself a berry. Most commonly purple, its spongy, absorbent flesh is used across many cuisines, and as a member of the genus Solanum it is related to the tomato, chili pepper and potato, though those originated in the Americas while the eggplant originated in Eurasia; like the tomato, its skin and seeds are edible but it is usually eaten cooked. Eggplant is nutritionally modest in both macronutrients and micronutrients, but its capacity to absorb oils and flavors into its flesh during cooking has made it valuable across the culinary arts, and it was originally domesticated from a wild, bitter nightshade species.
Facts
Earliest Documented Use, From (Year) Connections
Used By
Source Confit byaldi (Wikipedia)
Source Dahi baigana (Wikipedia)
Source Fried eggplant (Wikipedia)
Source Hunkarbegendi (Wikipedia)
Source Hutki shira (Wikipedia)
Source Karnıyarık (Wikipedia)
Source Kashk bademjan (Wikipedia)
Source Lamprais (Wikipedia)
Source Mirza ghassemi (Wikipedia)
Source Pasta 'ncasciata (source article)
Source Poqui poqui (Wikipedia)
Source Rollatini (Wikipedia)
Source Scaccia (Wikipedia)
Source Syrian Cuisine (Wikipedia)
Source Wikipedia, Tortang talong
Source Vangibath (Wikipedia)
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Source Cooks Info: EggplantOpeningQuote, Opening
Eggplant is native to India.
Sources
1. Eggplant, Wikipedia
HistoryQuote, History
The earliest known mention of the eggplant is in the 59 BCE "Slave's Contract"
Sabich, Wikipedia
Used By: Sabich, Infobox main_ingredient field: Traditionally laffa, although pita is often used, eggplant, hard boiled eggs, salad, amba, parsley, tahini sauce, and hummusView the Source Wikipedia, Tortang talong
Used By: Tortang Talong, Infobox main_ingredient field: Eggplant, eggs, saltView the Source Karnıyarık (Wikipedia)
Used By: Karnıyarık, Infobox main_ingredient field: Eggplant, onions, garlic, black pepper, tomatoes, parsley and ground meatView the Source Confit byaldi (Wikipedia)
Used By: Confit byaldi, Infobox main_ingredient field: Courgette (zucchini), yellow squash, aubergine (eggplant), Roma tomatoes, yellow onions, garlic, herbsView the Source Poqui poqui (Wikipedia)
Used By: Poqui poqui, Infobox main_ingredient field: Eggplant, egg, tomato, onion, garlic, bagoong isdaView the Source Mirza ghassemi (Wikipedia)
Used By: Mirza ghassemi, Infobox main_ingredient field: Aubergine (eggplant), garlic, tomato, turmeric, oil or butter, salt, pepper, eggsView the Source Shukto - Wikipedia
Rollatini (Wikipedia)
Used By: Rollatini, Lead sectionQuote, Used By: Rollatini, Lead section
usually made with thin slices of eggplants, which are dusted in wheat flour or lightly breaded and covered with ricotta
Pasta 'ncasciata (source article)
Used By: Pasta 'ncasciata, Variants, MessinaQuote, Used By: Pasta 'ncasciata, Variants, Messina
maccheroni pasta, ragù, fried eggplant, caciocavallo
Dahi baigana (Wikipedia)
Used By: Dahi baigana, Lead paragraphQuote, Used By: Dahi baigana, Lead paragraph
Dahi baigana is an Odia dish prepared from dahi (yogurt) and eggplant especially during festivals.
Hutki shira (Wikipedia)
Used By: Hutki shira, Preparation [uses-ingredient]Quote, Used By: Hutki shira, Preparation [uses-ingredient]
spinach, aubergine, red pepper
Mafrum (Wikipedia)
Used By: Mafrum, Lead [uses-ingredient 3]Quote, Used By: Mafrum, Lead [uses-ingredient 3]
certain recipes employ eggplants, zucchinis, onions and/or bell peppers
Kashk bademjan (Wikipedia)
Used By: Kashk bademjan, IntroductionQuote, Used By: Kashk bademjan, Introduction
Kashk bademjan (Persian: کشک بادمجان), alternatively kashk-e bademjan or Kashk-o bademjan (Persian: کشک و بادمجان), is a staple Iranian dish made with "kashk and eggplant" - also the literal translation of its Persian language name.
Fried eggplant (Wikipedia)
Used By: Fried eggplant, lead paragraphQuote, Used By: Fried eggplant, lead paragraph
Fried eggplant, or fried aubergine, is used in dishes of many different cuisines.
Syrian Cuisine (Wikipedia)
Used By: Syrian Cuisine, Wikipedia article textQuote, Used By: Syrian Cuisine, Wikipedia article text
Syrian specialties makes use of eggplant, zucchini, garlic, meat (mostly from lamb and sheep), sesame seeds, rice, chickpeas, fava beans, lentils, steak, cabbage, cauliflower, vine leaves, pickled turnips, cucumbers, tomatoes, olive oil, lemon juice, mint, pistachios, honey and fruits.
Lamprais (Wikipedia)
Used By: Lamprais, Infobox: main_ingredientQuote, Used By: Lamprais, Infobox: main_ingredient
mixed meat curry, ghee rice, ash plantain, frikkadeller meatballs, belacan, seeni sambol, eggplant pahi
Vangibath (Wikipedia)
Used By: Vangibath, Lead paragraphQuote, Used By: Vangibath, Lead paragraph
Vangi means brinjal (eggplant) and bhath means rice.
Scaccia (Wikipedia)
Used By: Scaccia, Lead paragraphQuote, Used By: Scaccia, Lead paragraph
It can be stuffed with different ingredients, the more common variations are ricotta cheese and onion, cheese and tomato, tomato and onion, or tomato and eggplant, depending on location, taste, or season.
Hunkarbegendi (Wikipedia)
Used By: Hünkârbeğendi, Lead paragraphQuote, Used By: Hünkârbeğendi, Lead paragraph
Hünkârbeğendi, or simply beğendi (literally, 'the sovereign is pleased'), is an eggplant and meat (lamb or beef) dish in Ottoman cuisine.
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