Eggplant - Wikipedia

4/30/2020 Eggplant - Wikipedia
Eggplant
Eggplant (USA,[1] Australia,[2] New Zealand, anglophone
Canada), aubergine (UK,[3] Ireland, Quebec) or brinjal Eggplant
(South Asia, South Africa)[4] is a plant species in the
nightshade family Solanaceae. Solanum melongena is grown
worldwide for its edible fruit.
Most commonly purple, the spongy, absorbent fruit is used in

several cuisines. Although often considered a vegetable, it is a
berry by botanical definition. As a member of the genus
Solanum, it is related to tomato and potato. Like the tomato, its
skin and seeds can be eaten, but, like the potato, it is usually
eaten cooked. Eggplant is nutritionally low in macronutrient
and micronutrient content, but the capability of the fruit to
absorb oils and flavors into its flesh through cooking expands
its use in the culinary arts.
The fruit developing on the plant
It was originally domesticated from the wild nightshade species
thorn or bitter apple, S. incanum,[5][6][7] probably with two Scientific classification
independent domestications: one in South Asia, and one in Kingdom: Plantae
East Asia.[8]
Clade: Tracheophytes
Clade: Angiosperms
Contents Clade: Eudicots
Description Clade: Asterids
History Order: Solanales
Etymology and regional names Family: Solanaceae
Eggplant-type names
Aubergine-type names Genus: Solanum
From Dravidian to Arabic Species: S. melongena
From Arabic into Iberia and beyond Binomial name
From Arabic into Greek and beyond
Solanum melongena
Other English names
L.
Cultivars
Varieties Synonyms
Genetically engineered eggplant
Solanum ovigerum Dunal
Cooking and preparing
Solanum trongum Poir.
East Asia and see text
Southeast Asia
South Asia
Middle East and the Mediterranean
Cultivation and pests
Production
Nutrition
https://en.wikipedia.org/wiki/Eggplant 1/17
Host plant
Chemistry
Allergies
Taxonomy
See also
References
Description
The eggplant is a delicate, tropical perennial plant often
cultivated as a tender or half-hardy annual in temperate climates.
The stem is often spiny. The flowers are white to purple in color,
with a five-lobed corolla and yellow stamens. Some common
cultivars have fruit that is egg-shaped, glossy, and purple with
white flesh and a spongy, "meaty" texture. Some other cultivars
are white and longer in shape. The cut surface of the flesh rapidly
turns brown when the fruit is cut open (oxidation).
Eggplant grows 40 to 150 cm (1.3 to 4.9 ft) tall, with large, Closeup of an eggplant flower
coarsely lobed leaves that are 10 to 20 cm (3.9 to 7.9 in) long and
5 to 10 cm (2.0 to 3.9 in) broad. Semiwild types can grow much
larger, to 225 cm (7.38 ft), with large leaves over 30 cm (12 in) long and 15 cm (5.9 in) broad. On wild
plants, the fruit is less than 3 cm (1.2 in) in diameter; in cultivated forms: 30 cm (12 in) or more in
length are possible for long, narrow types or the large fat purple ones common to the West.
Botanically classified as a berry, the fruit contains numerous small, soft, edible seeds that taste bitter
because they contain or are covered in nicotinoid alkaloids, like the related tobacco.
History
The plant species is believed to have originated in India, where it
continues to grow wild,[9] or in Africa.[10] It has been cultivated
in southern and eastern Asia since prehistory. The first known
written record of the plant is found in Qimin Yaoshu, an ancient
Chinese agricultural treatise completed in 544.[11] The numerous
Arabic and North African names for it, along with the lack of the
ancient Greek and Roman names, indicate it was grown
throughout the Mediterranean area by the Arabs in the early
Middle Ages. A book on agriculture by Ibn Al-Awwam in 12th-
century Arabic Spain described how to grow aubergines.[12] Long purple eggplants
Records exist from later medieval Catalan and Spanish.[13]
The aubergine is unrecorded in England until the 16th century. An English botany book in 1597
described the madde or raging Apple:
This plant groweth in Egypt almost everywhere...

bringing foorth fruite of the bignes of a great
Cucumber.... We have had the same in our London
gardens, where it hath borne flowers, but the winter
approching before the time of ripening, it perished:
notwithstanding it came to beare fruite of the bignes

of a goose egge one extraordinarie temperate yeere...
but never to the full ripenesse.[14]
Because of the plant's relationship with various other

nightshades, the fruit was at one time believed to be extremely
poisonous. The flowers and leaves can be poisonous if consumed
in large quantities due to the presence of solanine.[15]
The eggplant has a special place in folklore. In 13th-century Varieties of Solanum melongena
Italian traditional folklore, the eggplant can cause insanity.[16] In from the Japanese Seikei Zusetsu
19th-century Egypt, insanity was said to be "more common and agricultural encyclopedia
more violent" when the eggplant is in season in the summer.[17]
Etymology and regional names

The plant and fruit have a profusion of English names.
Eggplant-type names
The name eggplant is usual in North American English and

Australian English. First recorded in 1763, the word "eggplant" was
originally applied to white cultivars, which look very much like hen's
eggs (see image).[18][19][20] Similar names are widespread in other White eggplant compared to two
languages, such as the Icelandic term eggaldin or the Welsh chicken eggs
planhigyn ŵy.
The white, egg-shaped varieties of the eggplant's fruits are also known as garden eggs,[21] a term first
attested in 1811.[22] The Oxford English Dictionary records that between 1797 and 1888, the name
vegetable egg was also used.[23]
Aubergine-type names
Whereas eggplant was coined in English, most of the diverse

other European names for the plant derive from the Arabic word
bāḏinjān (Arabic: ‫)ﺑﺎذﻧﺠﺎن‬.[24] Bāḏinjān is itself a loan-word in
Arabic, whose earliest traceable origins lie in the Dravidian
languages. The Hobson-Jobson dictionary comments that
'probably there is no word of the kind which has undergone such
extraordinary variety of modifications, whilst retaining the same
meaning, as this'.[25]
Protesters in Bangalore promote the
In English usage, modern names deriving from Arabic bāḏinjān
diversity of non-genetically modified
include:
eggplants in India.
Aubergine, usual in British English, German, French and
Dutch.
Brinjal or brinjaul, usual in South Asia and South African English.[26]
Solanum melongena, the Linnaean name.
From Dravidian to Arabic

All the aubergine-type names have the same origin, in the

Dravidian languages. Modern descendants of this ancient
Dravidian word include Malayalam vaṟutina and Tamil
vaṟutuṇai.
The Dravidian word was borrowed into the Indic languages,

giving ancient forms such as Sanskrit and Pali vātiṅ-gaṇa
(alongside Sanskrit vātigama) and Prakrit vāiṃaṇa. According to
the entry brinjal in the Oxford English Dictionary, the Sanskrit
word vātin-gāna denoted 'the class (that removes) the wind-
disorder (windy humour)': that is, vātin-gāna came to be the
name for eggplants because they were thought to cure flatulence.
The modern Hindustani words descending directly from the
Sanskrit name are baingan and began.
The Indic word vātiṅ-gaṇa was then borrowed into Persian as

bādingān. Persian bādingān was borrowed in turn into Arabic as
bāḏinjān (or, with the definite article, al-bāḏinjān). From Arabic,
the word was borrowed into European languages.
Illustration of an eggplant (upper
picture) in a 1717 manuscript of a
From Arabic into Iberia and beyond work by the thirteenth-century
Persian Zakariya al-Qazwini.
In al-Andalus, the Arabic word (al-)bāḏinjān was borrowed into
the Romance languages in forms beginning with b- or, with the
definite article included, alb-:
Portuguese bringella, bringiela, earlier beringela.

Spanish berengena, alberengena.
The Spanish word alberengena was then borrowed into French, giving aubergine (along with French
dialectal forms like albergine, albergaine, albergame, and belingèle). The French name was then
borrowed into British English, appearing there first in the late eighteenth century.
Through the colonial expansion of Portugal, the Portuguese form bringella was borrowed into a
variety of other languages:
Indian English and South African English brinjal, brinjaul (first attested in the seventeenth
century).
Malay berinjalā.
West Indian English brinjalle and (through folk-etymology) brown-jolly.
Thus although Indian English brinjal ultimately originates in languages of the Indian Subcontinent,
it actually came into Indian English via Portuguese.
From Arabic into Greek and beyond
The Arabic word bāḏinjān was borrowed into Greek by the eleventh century CE. The Greek loans took
a variety of forms, but crucially they began with m-, partly because Greek lacked the initial b- sound
and partly through folk-etymological association with the Greek word μέλας (melas), 'black'. Attested
Greek forms include ματιζάνιον (matizanion, eleventh-century), μελιντζάνα (melintzana, fourteenth-
century), and μελιντζάνιον (melintzanion, seventeenth-century).
From Greek, the word was borrowed into Italian and medieval Latin, and onwards into French. Early
forms include:
Melanzāna, recorded in Sicilian in the twelfth century.

Melongena, recorded in Latin in the thirteenth century.
Melongiana, recorded in Veronese in the fourteenth century.
Melanjan, recorded in Old French.
From these forms came the botanical Latin melongēna. This was
used by Tournefort as a genus name in 1700, then by Linnaeus as
a species name in 1753. It remains in scientific use.
These forms also gave rise to the Caribbean English melongene.
The Italian melanzana, through folk-etymology, was adapted to

mela insana ('mad apple'): already by the thirteenth century, this
name had given rise to a tradition that eggplants could cause
insanity. Translated into English as 'mad-apple', 'rage-apple', or
'raging apple', this name for eggplants is attested from 1578 and
the form 'mad-apple' may still be found in Southern American Illustrations of an eggplant from a
English.[27] possibly fifteenth-century French
manuscript of a work by Matthaeus
Platearius. The word melonge,
Other English names below the illustration, has a blue
initial M-.
The plant is also known as guinea squash in Southern American
English. The term guinea in the name originally denoted the fact
that the fruits were associated with West Africa.[27]
It has been known as 'Jew's apple', apparently in relation to a belief that the fruit was first imported
to the West Indies by Jewish people.[28]
Cultivars
Different cultivars of the plant produce fruit of different size,
shape, and color, though typically purple. The less common white
varieties of eggplant are also known as Easter white eggplants,
garden eggs, Casper or white eggplant. The most widely
cultivated varieties—cultivars—in Europe and North America
today are elongated ovoid, 12–25 centimetres (41⁄2–10 in) long
and 6–9 cm (21⁄2–31⁄2 in) broad with a dark purple skin.
A much wider range of shapes, sizes, and colors is grown in India

and elsewhere in Asia. Larger cultivars weighing up to a kilogram Three cultivars of eggplant, showing
(2.2 pounds) grow in the region between the Ganges and Yamuna size, shape, and color differences
Rivers, while smaller ones are found elsewhere. Colors vary from
white to yellow or green, as well as reddish-purple and dark
purple. Some cultivars have a color gradient—white at the stem, to bright pink, deep purple or even
black. Green or purple cultivars with white striping also exist. Chinese cultivars are commonly shaped
like a narrower, slightly pendulous cucumber. Also, Asian cultivars of Japanese breeding are grown.
Oval or elongated oval-shaped and black-skinned cultivars include 'Harris Special Hibush',
'Burpee Hybrid', 'Bringal Bloom', 'Black Magic', 'Classic', 'Dusky', and 'Black Beauty'.
Slim cultivars in purple-black skin include 'Little Fingers', 'Ichiban', 'Pingtung Long', and 'Tycoon'
In green skin, 'Louisiana Long Green' and 'Thai (Long) Green'
In white skin, 'Dourga'.
Traditional, white-skinned, egg-shaped cultivars include 'Casper' and 'Easter Egg'.

Bicolored cultivars with color gradient include 'Rosa Bianca', 'Violetta di Firenze', 'Bianca Sfumata
di Rosa' (heirloom), and 'Prosperosa' (heirloom).
Bicolored cultivars with striping include 'Listada de Gandia' and 'Udumalapet'.
In some parts of India, miniature cultivars, most commonly called vengan, are popular.
Varieties
S. m. var. esculentum – common aubergine, including white varieties, with many cultivars[29]
S. m. var. depressum – dwarf aubergine
S. m. var. serpentium – snake aubergine
Genetically engineered eggplant
Bt brinjal is a transgenic eggplant that contains a gene from the soil bacterium Bacillus
thuringiensis.[30] This variety was designed to give the plant resistance to lepidopteran insects such
as the brinjal fruit and shoot borer (Leucinodes orbonalis) and fruit borer (Helicoverpa
armigera).[30][31]
On 9 February 2010, the Environment Ministry of India imposed a moratorium on the cultivation of
Bt brinjal after protests against regulatory approval of cultivated Bt brinjal in 2009, stating the
moratorium would last "for as long as it is needed to establish public trust and confidence".[30] This
decision was deemed controversial, as it deviated from previous practices with other genetically
modified crops in India.[32] Bt brinjal was approved for commercial cultivation in Bangladesh in
2013.[33]
Cooking and preparing

Raw eggplant can have a bitter taste, with an astringent quality, but it becomes tender when cooked
and develops a rich, complex flavor. Rinsing, draining, and salting the sliced fruit before cooking may
remove the bitterness.[34] The fruit is capable of absorbing cooking fats and sauces, which may
enhance the flavor of eggplant dishes.
Eggplant is used in the cuisines of many countries. Due to its texture and bulk, it is sometimes used
as a meat substitute in vegan and vegetarian cuisines.[35] Eggplant flesh is smooth. Its numerous
seeds are small, soft and edible, along with the rest of the fruit, and do not have to be removed. Its
thin skin is also edible, and so it does not have to be peeled. However, the green part at the top, the
calyx, does have to be removed when preparing an eggplant for cooking.
Eggplant can be steamed, stir-fried, pan fried, deep fried, barbecued, roasted, stewed, curried, or
pickled. Many eggplant dishes are sauces made by mashing the cooked fruit. It can be stuffed. It is
frequently, but not always, cooked with fat.
East Asia
Korean and Japanese eggplant varieties are typically thin-skinned.[36]
In Chinese cuisine, eggplants are known as qiézi ( 茄子 ). They are often deep fried and made into
dishes such as yúxiāng-qiézi ("fish fragrance eggplant")[37] or di sān xiān ("three earthen treasures").
Elsewhere in China, such as in Yunnan cuisine (in particular the cuisine of the Dai people) they are
barbecued or roasted, then split and either eaten directly with garlic, chilli, oil and coriander, or the
flesh is removed and pounded to a mash (typically with a wooden pestle and mortar) before being
eaten with rice or other dishes.
In Korean cuisine, eggplants are known as gaji (가지). They are steamed, stir-fried, or pan-fried and
eaten as banchan (side dishes), such as namul, bokkeum, and jeon.[38][39]
Chinese yúxiāng-qiézi Korean dureup-gaji-jeon

(fish-fragrance (pan-fried eggplants and
eggplants) angelica tree shoots)
Southeast Asia
In the Philippines, eggplants are of the long and slender purple variety. They are known as talong and
is widely used in many stew and soup dishes, like pinakbet.[40] However the most popular eggplant
dish is tortang talong, an omelette made from grilling an eggplant, dipping it into beaten eggs, and
pan-frying the mixture. The dish is characteristically served with the stalk attached. The dish has
several variants, including rellenong talong which is stuffed with meat and vegetables.[41][42]
Eggplant can also be grilled, skinned and eaten as a salad called ensaladang talong.[43] Another
popular dish is adobong talong, which is diced eggplant prepared with vinegar, soy sauce, and garlic
as an adobo.[44]
Philippine tortang Philippine Philippine rellenong Philippine pinakbet, a

talong, an eggplant ensaladang talong, a talong, a variant of tortang mixed vegetable dish
omelette made from salad on grilled and talong stuffed with ground seasoned with
grilled skinned skinned green meat and various bagoong (fermented
eggplants eggplant vegetables shrimp paste)
South Asia
Eggplant is widely used in its native India, for example in sambar (a tamarind lentil stew), dalma (a
dal preparation with vegetables, native to Odisha), chutney, curry, and achaar (a pickled dish).
Owing to its versatile nature and wide use in both everyday and festive Indian food, it is often
described as the "king of vegetables". Roasted, skinned, mashed, mixed with onions, tomatoes, and
spices, and then slow cooked gives the South Asian dish baingan bharta or gojju, similar to salată de
vinete in Romania. Another version of the dish, begun-pora (eggplant charred or burnt), is very
popular in Bangladesh and the east Indian states of Odisha and West Bengal where the pulp of the
vegetable is mixed with raw chopped shallot, green chilies, salt, fresh coriander, and mustard oil.
Sometimes fried tomatoes and deep-fried potatoes are also added, creating a dish called begun
bhorta. In a dish from Maharashtra called bharli vangi, small brinjals are stuffed with ground
coconut, peanuts, onions, tamarind, jaggery and masala spices, and then cooked in oil. Maharashtra
and the adjacent state of Karnataka also have an eggplant-based vegetarian pilaf called 'vangi bhat'
[45]..
Brinjal masala fry Brinjal and mango

sambar
Middle East and the Mediterranean
Eggplant is often stewed, as in the French ratatouille, or deep-fried as in the Italian parmigiana di
melanzane, the Turkish karnıyarık, or Turkish, Greek, and Levantine musakka/moussaka, and
Middle Eastern and South Asian dishes. Eggplants can also be battered before deep-frying and served
with a sauce made of tahini and tamarind. In Iranian cuisine, it is blended with whey as kashk e
bademjan, tomatoes as mirza ghassemi, or made into stew as khoresht-e-bademjan. It can be sliced
and deep-fried, then served with plain yogurt (optionally topped with a tomato and garlic sauce),
such as in the Turkish dish patlıcan kızartması (meaning fried aubergines), or without yogurt, as in
patlıcan şakşuka. Perhaps the best-known Turkish eggplant dishes are imam bayıldı (vegetarian)
and karnıyarık (with minced meat). It may also be roasted in its skin until charred, so the pulp can
be removed and blended with other ingredients, such as lemon, tahini, and garlic, as in the Arab baba
ghanoush and the similar Greek melitzanosalata. A mix of roasted eggplant, roasted red peppers,
chopped onions, tomatoes, mushrooms, carrots, celery, and spices is called zacuscă in Romania, and
ajvar or pinjur in the Balkans.
A Spanish dish called escalivada in Catalonia calls for strips of roasted aubergine, sweet pepper,
onion, and tomato. In Andalusia, eggplant is mostly cooked thinly sliced, deep-fried in olive oil and
served hot with honey (berenjenas a la Cordobesa). In the La Mancha region of central Spain, a small
eggplant is pickled in vinegar, paprika, olive oil, and red peppers. The result is berenjena of Almagro,
Ciudad Real. A Levantine specialty is makdous, another pickling of eggplants, stuffed with red
peppers and walnuts in olive oil. Eggplant can be hollowed out and stuffed with meat, rice, or other
fillings, and then baked. In Georgia, for example, it is fried and stuffed with walnut paste to make
nigvziani badrijani.
Parmigiana di Penne with eggplant Almagro eggplant

melanzane, eggplant and basil in yogurt-
parmesan tomato sauce.
Cultivation and pests

In tropical and subtropical climates, eggplant can be sown in the garden. Eggplant grown in
temperate climates fares better when transplanted into the garden after all danger of frost has passed.
Eggplant prefers hot weather, and when grown in cold climates or in areas with low humidity, the
plants languish or fail to set and produce mature fruit.[46][47] Seeds are typically started eight to 10
weeks prior to the anticipated frost-free date. S. melongena is included on a list of low flammability
plants, indicating that it is suitable for growing within a building protection zone.[48]
Spacing should be 45 to 60 cm (18 to 24 in) between plants, depending on cultivar, and 60 to 90 cm

(24 to 35 in) between rows, depending on the type of cultivation equipment being used. Mulching
helps conserve moisture and prevent weeds and fungal diseases and the plants benefit from some
shade during the hottest part of the day. Hand pollination by shaking the flowers improves the set of
the first blossoms. Growers typically cut fruits from the vine just above the calyx owing to the
somewhat woody stems. Flowers are complete, containing both female and male structures, and may
be self- or cross-pollinated.[49]
Many of the pests and diseases that afflict other solanaceous plants, such as tomato, capsicum, and
potato, are also troublesome to eggplants. For this reason, it should generally not be planted in areas
previously occupied by its close relatives. However, since eggplants can be particularly susceptible to
pests such as whiteflies, they are sometimes grown with slightly less susceptible plants, such as chili
pepper, as a sacrificial trap crop. Four years should separate successive crops of eggplants to reduce
pest pressure.
Common North American pests include the potato beetles, flea beetles, aphids, whiteflies, and spider
mites. Good sanitation and crop rotation practices are extremely important for controlling fungal
disease, the most serious of which is Verticillium.
Production
In 2016, global production of eggplants was 51.3 million tonnes.[50] That year, almost 1.8 million
hectares (4.4 million acres) were devoted to the cultivation of eggplants in the world. Over 62% of
that output came from China alone. India (24.5% of world total), Egypt, Turkey, and Iran were also
major producers.[50]
Production of eggplant in 2013 by country[50]
Top countries in eggplant production (2016)[50]

Production Harvested Area
Rank Country
(million tonnes) (1,000 hectares)
1 China 32.0 781.9
2 India 12.6 664.0
3 Egypt 1.19 48.6
4 Turkey 0.85 24.8
5 Iran 0.68 22.0
World 51.3 1794.0
Nutrition
Raw eggplant is 92% water, 6% Eggplant, raw
carbohydrates, 1% protein, and has Nutritional value per 100 g (3.5 oz)
negligible fat (table). It provides low
amounts of essential nutrients, with Energy 104 kJ (25 kcal)
only manganese having a moderate Carbohydrates 5.88 g
percentage (11%) of the Daily Value. Sugars 3.53 g
Minor changes in nutrient Dietary fiber 3g
composition occur with season,
environment of cultivation (open Fat 0.18 g
field or greenhouse), and Protein 0.98 g
genotype.[51] Vitamins Quantity %DV†
Thiamine (B1) 0.039 mg 3%
Host plant Riboflavin (B2) 0.037 mg 3%
Niacin (B3) 0.649 mg 4%
The potato tuber moth Pantothenic acid (B5) 0.281 mg 6%
(Phthorimaea operculella) is an Vitamin B6 0.084 mg 6%
oligophagous insect that prefers to Folate (B9) 22 μg 6%
feed on plants of the family Vitamin C 2.2 mg 3%
Solanaceae such as eggplants. Vitamin E 0.3 mg 2%
Female P. operculella use the leaves Vitamin K 3.5 μg 3%
to lay their eggs and the hatched Minerals Quantity %DV†

larvae will eat away at the Calcium 9 mg 1%
mesophyll of the leaf.[52] Iron 0.23 mg 2%
Magnesium 14 mg 4%
Chemistry Manganese 0.232 mg 11%
Phosphorus 24 mg 3%
Potassium 229 mg 5%
The color of purple skin cultivars is
Zinc 0.16 mg 2%
due to the anthocyanin nasunin.[53]
Other constituents Quantity
The browning of eggplant flesh Water 92 g
results from the oxidation of
polyphenols, such as the most Link to USDA Database entry (http://ndb.nal.usda.gov/ndb/search/li
abundant phenolic compound in the st?qlookup=11209&format=Full)
fruit, chlorogenic acid.[54]
Units
μg = micrograms • mg = milligrams
Allergies IU = International units
†
Percentages are roughly approximated using US recommendations
Case reports of itchy skin or mouth,
mild headache, and stomach upset for adults.
after handling or eating eggplant Source: USDA Nutrient Database (https://fdc.nal.usda.gov/index.html)
have been reported anecdotally and
published in medical journals (see also oral allergy syndrome).
A 2008 study of a sample of 741 people in India, where eggplant is commonly consumed, found
nearly 10% reported some allergic symptoms after consuming eggplant, with 1.4% showing symptoms
within two hours.[55] Contact dermatitis from eggplant leaves[56] and allergy to eggplant flower
pollen[57] have also been reported.
Individuals who are atopic (genetically predisposed to developing certain allergic hypersensitivity
reactions) are more likely to have a reaction to eggplant, which may be because eggplant is high in
histamines. A few proteins and at least one secondary metabolite have been identified as potential
allergens.[58] Cooking eggplant thoroughly seems to preclude reactions in some individuals, but at
least one of the allergenic proteins survives the cooking process.
Taxonomy
The eggplant is quite often featured in the older scientific
literature under the junior synonyms S. ovigerum and S.
trongum. Several other now-invalid names have been uniquely
applied to it:[59]
Melongena ovata Mill.

Solanum album Noronha
Solanum insanum L.
Solanum longum Roxb.
Solanum melanocarpum Dunal
Solanum melongenum St.-Lag.
Solanum oviferum Salisb. Segmented purple eggplant
Prachi Salisb.
A number of subspecies and varieties have been named, mainly by Dikii, Dunal, and (invalidly) by
Sweet. Names for various eggplant types, such as agreste, album, divaricatum, esculentum,
giganteum, globosi, inerme, insanum, leucoum, luteum, multifidum, oblongo-cylindricum, ovigera,
racemiflorum, racemosum, ruber, rumphii, sinuatorepandum, stenoleucum, subrepandum,
tongdongense, variegatum, violaceum, and viride, are not considered to refer to anything more than
cultivar groups at best. However, Solanum incanum and cockroach berry (S. capsicoides), other
eggplant-like nightshades described by Linnaeus and Allioni, respectively, were occasionally
considered eggplant varieties, but this is not correct.[59]
The eggplant has a long history of taxonomic confusion with the scarlet and Ethiopian eggplants
(Solanum aethiopicum), known as gilo and nakati, respectively, and described by Linnaeus as S.
aethiopicum. The eggplant was sometimes considered a variety violaceum of that species. S.
violaceum of de Candolle applies to Linnaeus' S. aethiopicum. An actual S. violaceum, an unrelated
plant described by Ortega, included Dunal's S. amblymerum and was often confused with the same
author's S. brownii.[59]
Like the potato and S. lichtensteinii, but unlike the tomato, which then was generally put in a
different genus, the eggplant was also described as S. esculentum, in this case once more in the course
of Dunal's work. He also recognized the varieties aculeatum, inerme, and subinerme at that time.
Similarly, H.C.F. Schuhmacher and Peter Thonning named the eggplant as S. edule, which is also a
junior synonym of sticky nightshade (S. sisymbriifolium). Scopoli's S. zeylanicum refers to the
eggplant, and that of Blanco to S. lasiocarpum.[59]
Thai eggplant flowers A fully ripe, mature

eggplant turns yellow
See also
List of eggplant cultivars
Eggplant production in China
Eggplant salads and appetizers
Imperial examination in Chinese mythology
Lao eggplant
List of eggplant dishes
Solanum aethiopicum
Vietnamese eggplant
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Retrieved from "https://en.wikipedia.org/w/index.php?title=Eggplant&oldid=953071643"
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4/30/2020 Eggplant - Wikipedia

Most commonly purple, the spongy, absorbent fruit is used in

This plant groweth in Egypt almost everywhere...

notwithstanding it came to beare fruite of the bignes

Because of the plant's relationship with various other

Etymology and regional names

The name eggplant is usual in North American English and

Whereas eggplant was coined in English, most of the diverse

From Dravidian to Arabic

All the aubergine-type names have the same origin, in the

The Dravidian word was borrowed into the Indic languages,

The Indic word vātiṅ-gaṇa was then borrowed into Persian as

Portuguese bringella, bringiela, earlier beringela.

From Arabic into Greek and beyond

Melanzāna, recorded in Sicilian in the twelfth century.

These forms also gave rise to the Caribbean English melongene.

The Italian melanzana, through folk-etymology, was adapted to

A much wider range of shapes, sizes, and colors is grown in India

Traditional, white-skinned, egg-shaped cultivars include 'Casper' and 'Easter Egg'.

Genetically engineered eggplant

Cooking and preparing

Korean and Japanese eggplant varieties are typically thin-skinned.[36]

Chinese yúxiāng-qiézi Korean dureup-gaji-jeon

Philippine tortang Philippine Philippine rellenong Philippine pinakbet, a

Brinjal masala fry Brinjal and mango

Middle East and the Mediterranean

Parmigiana di Penne with eggplant Almagro eggplant

Cultivation and pests

Spacing should be 45 to 60 cm (18 to 24 in) between plants, depending on cultivar, and 60 to 90 cm

Production of eggplant in 2013 by country[50]

Top countries in eggplant production (2016)[50]

1 China 32.0 781.9

2 India 12.6 664.0

3 Egypt 1.19 48.6

4 Turkey 0.85 24.8

5 Iran 0.68 22.0

World 51.3 1794.0

to lay their eggs and the hatched Minerals Quantity %DV†

Melongena ovata Mill.

Thai eggplant flowers A fully ripe, mature

2. [1] (https://theoddpantry.com/2015/03/13/a-thousand-names-for-eggplant/) Archived (https://web.

14. The Herball, or Generall Historie of Plantes (https://archive.org/stream/mobot31753000817749#p

Retrieved from "https://en.wikipedia.org/w/index.php?title=Eggplant&oldid=953071643"

This page was last edited on 25 April 2020, at 15:40 (UTC).

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