Aubergine

Aubergine, botanically known as Solanum melongena, is a vegetable belonging to the nightshade family, closely related to tomatoes and peppers. It originates from South Asia and is today an essential ingredient in Mediterranean, Middle Eastern, Asian and Southern European cuisines. The fruits are most commonly dark purple, though white, striped and pale green varieties also exist. Raw aubergine has a slightly bitter taste and a spongy texture. cooking softens its flavour and gives it a creamy consistency. It can be grilled, roasted, fried, stewed or baked. It is the star ingredient in dishes such as moussaka, ratatouille, baba ganoush and parmigiana di melanzane.