ongene, brinjal or guinea squash, is closely related to the n India. The fruit is botanically classified as a berry and re edible, but have a bitter taste because they contain is a close relative of tobacco.
nce prehistory, but appears to have become known to erous Arabic and North African names for it, along with cate it was introduced throughout the Mediterranean
of auberge, a variant of alberge, ‘a kind of peach’ or from may be also be derived from Catalan albergínia, from krit vātiga-gama. The popular name “eggplant” is used nada. It derives from the fruits of some 18th-century sembled goose or hen’s eggs.
e (nightshade) family, the fruit was at one time believed ough, can be poisonous if consumed in large quantities,
nt size, shape, and color, though typically purple. There apes, sizes and colors is grown in India and elsewhere 2 pounds) grow in the region between the Ganges and here. Colors vary from white to yellow or green, as well e a color gradient, from white at the stem to bright pink s in white striping also exist.
becomes tender when cooked and develops a rich, nd draining of the sliced fruit (known as “degorging”), d during cooking, but mainly to remove the bitterness uding large, purple varieties commonly imported into is capable of absorbing large amounts of cooking fats duces the amount of oil absorbed.
often stewed, as in the French ratatouille, or deep fried h karnıyarık or Turkish and Greek musakka/moussaka,
d served with a sauce made of tahini and tamarind. In e-bademjan, tomatoes as mirza ghasemi or made into fried, then served with plain yogurt, (optionally) topped dish patlıcan kızartması (meaning: fried aubergines) or best-known Turkish eggplant dishes are İmam bayıldı
ISPAHAN Magazine, an Oriental Dance Glossy. Autumn issue.