Eggplants, or aubergines as they are called in some countries, might have a suspicious history, but they are loved worldwide for their superior versatility.
One of the more popular members of the nightshade family, which includes the tomato and potato, the eggplant has had a difficult battle to prove its worthiness – not just as a non-toxic fruit, but as a palatable one as well.
Eggplants first arrived in Europe around the 8th century and it took a considerable time for the Europeans to be convinced of its worth. The Italians named the fruit melitzana, derived from the Latin mala insane , literally meaning "apple of madness". Because of its poisonous cousins, such as the deadly nightshade and datura, people were convinced that eating eggplant would cause insanity.
However, while the Europeans were ignoring the eggplant and passing it off as an ornamental plant, Asians were relishing it. The first record of the eggplant appeared in China as early as the 5th century. It is generally believed among historians that it may have originated in India. There, it is known as brinjal and is the main ingredient in baingan bharta curry, which is made by roasting eggplant and then cooking it slowly with tomato, onion, coriander, turmeric and garlic. It also appears in a mouth-watering condiment called brinjal pickle, which is added to curries for extra bite.
The Chinese commonly stir-fry eggplants with other vegetables or add it to a spicy Szechuan-style dish.
The Japanese, as well as Central and South American communities, enjoy eggplant battered and fried – crispy on the outside and soft in the middle.
When the Europeans finally decided to give the eggplant a go, it quickly rose to cuisine stardom and has since become quite a celebrated food due to its melting texture and mild, buttery flesh. A typical Italian fare is a very special dish called eggplant caponata, made by sautéing eggplant with capers, green olives, onions, pine nuts, capsicum and red wine.
The Spanish commonly stuff the eggplant with vegetables and rice.
The eggplant is now enjoyed around the world and no one loves it as much as the Turkish, who have created more than 40 ways to prepare eggplant. The Turkish even have a saying: "To dream of three aubergines is a sign of happiness", which shows how much they love the fruit.
When preparing eggplant, first sprinkle salt over the raw slices to leach excess fluid, which can give a bitter flavour. This is particularly true for the juicier, plumper varieties. Salting isn't necessary for the drier, thinner varieties.
Despite the warnings, the eggplant eventually found its way into the bellies of those once-suspicious Europeans.
With every country finding a different way to cook eggplant, this "crazy apple" would have to be one of the most versatile foods available.
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