Eggplant

Eggplant (or aubergine) is the common name of Solanum melongena, a perennial cultivated for its edible fruits.

The eggplant is a member of the nightshade family and a close relative of the potato. It originated in southeastern Asia, and all varieties still require a relatively warm climate (around 80°F) in order to grow.

The classic eggplant fruit is large, dark purple, and egg-shaped. However, there a wide variety of sizes, shapes, and colors, including red, yellow, and white.

Eggplant is still eaten throughout southeast Asia. It reached Europe in the 13th century, and is best known in the West from its use in Middle Eastern and southern European dishes, such as moussaka, babaganoush, and kebabs. It is also eaten stuffed or fried, and also raw in salads, and is most frequently paired with lamb, another staple of Middle Eastern cuisine.