THE MYSTERIOUS NIGHTSHADE

THOUGH RELATED TO TOMATO, POTATO AND CHILLI, THE GLOSSY EGGPLANT WEARS MANY DISGUISES AND CAN BE FOUND IN JUST ABOUT EVERY COLOUR

Words Chris Stafford

Eggplant, that curious, regally purple member of the nightshade family, has an identity problem. By botanical definition a berry, it’s used in cuisines all over the world as a vegetable, though it has little taste of its own and in cooking takes on the flavour of its accompanying ingredients, like an upmarket choko. As often happens with widely used foods, we can’t even agree on what to call it. What Australians, Americans and Kiwis know as eggplant goes by its French name aubergine in the UK and northern Europe and variations on the Italian melanzana in southern Europe. In south Asia, where it may have originated (though the jury’s out on that), it’s known as brinjal, a word from Arabic via Portuguese. Whatever you call it, there’s no disputing its magnificence in French…

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Good Organic Gardening (Digital) - 1 Issue, 15.3

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