Have you ever encountered a food with a name that seems a bit… off? Think about the eggplant. It’s not exactly egg-shaped, and it definitely grows on a plant, not laid by a hen! You might also know it by names like aubergine, brinjal, melongene, or even guinea squash. But why, amidst all these names, did “eggplant” stick, especially in English? Let’s delve into the curious story behind this vegetable – or rather, fruit – and discover why it ended up with such an intriguing moniker.
First things first, while many consider it a vegetable in culinary contexts, the eggplant is botanically classified as a fruit, specifically a type of berry. Just like its relatives – tomatoes and potatoes, all members of the nightshade family – the eggplant plant produces this fleshy delight. These plants can grow in the wild, thriving in milder climates, and are also cultivated as an annual crop in many regions around the world.
One of the defining characteristics of eggplant is its meaty texture. If you’ve ever cut one open, you might have noticed the numerous tiny, soft seeds nestled inside. These seeds are indeed edible, although they can impart a slightly bitter taste. This texture and seedy interior further solidify its classification as a berry.
Eggplants come in a delightful array of shapes and colors. While the most commonly recognized variety is the long, oval-shaped, dark purple fruit, eggplants can also be rounder and come in different hues, including white, green, and even striped varieties. In fact, the deep purple color we often associate with eggplants is so distinctive that it has its own color name: aubergine, directly inspired by the eggplant itself!
So, back to the burning question: how did this long, often purple fruit get the name “eggplant”? To understand this, we need to travel back in time to the 1700s in Europe. The eggplants that were first introduced to Europeans were quite different from the large, purple ones we are familiar with today. These early varieties were smaller and typically white or yellow. Their shape and color strikingly resembled goose or chicken eggs hanging from a plant. This egg-like appearance is the key reason why they were dubbed “eggplants.” It was a simple, descriptive name based on what people saw.
The eggplant boasts a rich history, with its origins tracing back to India and Southeast Asia. Its cultivation and consumption are far from new. In fact, the earliest known written record of the eggplant dates back to 544 AD in a Chinese book dedicated to agriculture. This historical mention underscores just how long this fruit has been a part of human diets and agriculture.
While raw eggplant can have a bitter flavor, similar to its seeds, cooking transforms it entirely. It becomes tender and develops a rich, savory flavor that makes it a star ingredient in countless dishes worldwide. Many recipes recommend salting, rinsing, and draining sliced eggplant before cooking. This process helps to draw out excess moisture and bitterness, resulting in a softer texture and preventing the eggplant from absorbing too much oil during cooking, which can make it greasy.
Today, the eggplant is a culinary staple across diverse cultures. It holds a prominent place in the cuisines of France, Italy, and Egypt, and is equally popular in Middle Eastern and Asian cooking. Interestingly, a significant portion of the world’s eggplant production – around 90% – comes from just five countries: China, India, Egypt, Iran, and Turkey, highlighting its global importance and widespread cultivation.
If you haven’t already, take a closer look at an eggplant the next time you’re at the grocery store. Its unique shape, color, and intriguing name offer a fascinating glimpse into the history of food and how simple observations can lead to lasting names. And now you know – it’s called an eggplant because, quite literally, early varieties looked just like eggs on a plant!
