If eggplants could talk, they would tell you to douse them in oil and cook them on high, and that if you treat them right, they won’t be bitter. Eggplant, called aubergine in the UK and in French, is one of the most versatile ingredients in terms of shape, color, and size, appearing in glossy shades of white, purple, orange, green, and striped combinations of one or more. This staple is served grilled, fried, sautéed, steamed, and, on occasion, raw in almost every cuisine, from Italian to Indian.the Fairytale eggplant, to the large American eggplant that grows upwards of one foot long and certain Asian types that can grow even longer, eggplants require some decision-making depending upon the variety you wish to use.
Next time you spot the dainty fairytale eggplant at the farmers market, snatch some up, split, and grill, then top the smoky, vibrant result with a creamy, cool yogurt sauce. Throw the thin-skinned Japanese eggplant directly on the fire until its exterior begins to char. Slice the rich, purple Italian eggplant, add salt to draw out the bitterness, then bake into a sauced and cheesed eggplant Parmigiano-Reggiano recipe.
Eggplants may seem commonplace, but they have plenty of secrets to share. From their Eastern origins to their curious name, we have uncovered some of the most unusual eggplant facts to round out our list of things you didn’t know about this striking vegetable.
A Berry Good Poser
Angela Carlos is the Cook Editor at The Daily Meal. Find her on Twitter and tweet @angelaccarlos.