The purple queen - eggplant

Ever wonder where in the world the fruit (and yes folks it's a fruit, categorize botanically in the berries category of all things), eggplant derived it's name?

The mexicans and spaniards call it call it alberginía, aubergine in French, melanzane in Italian, with Arabic roots in al-badinjan and Sanskrit naming it vātiga-gama, why did the Americans call it eggplant?

Myth has it, that when euro cultivators in the 18th century grew it, it turned yellow and resembled goose eggs.

Despite the name, it's a fabulous fruit. From roasted and blended with tahini and Lemon for a baba ganoush, or cooked with Thai basil for a potent spicy serving, or breaded for an italian melanzane Alla parmigiania, layered like a lasagna for a Greek moussaka, the might purple queen of a fruit is fantastic to eat.

Sautéed with baby sugar plum tomatoes and plenty of olive, thyme and garlic turns this bitter fruit into a delight:


Blended into a roasted baba ganoush:


Cooked with herbs and onions


Or extracted from the corners of the world



The mighty eggplant Is not just a staple for vegetarians..


- Posted from my iPhone