We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What is an Aubergine?

Mary McMahon
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

An aubergine is a solanaceous fruit native to Asia. Many Americans know the fruit better as an eggplant, while some regions of India refer to it as a brinjal. There are numerous other regional names for the aubergine, which plays a role in the cuisine of many nations. Aubergines can be baked, stewed, roasted, grilled, or fried with a variety of coatings and sauces. Some examples of dishes containing aubergine include Eggplant Parmesan, baba ghanouj, and baingan bartha.

The formal botanical name for the aubergine is Solanum melongena. The plant is related to other solanaceous plants including potatoes and tomatoes, all members of the nightshade family. Like its relatives, the aubergine has small five petaled flowers and lobed leaves. Aubergine flowers range in color from white to pale purple, depending on cultivar. The common name of “eggplant” comes from the resemblance that some of the fruits have to eggs. “Aubergine” derives from a Persian word, badenjan.

Globally, a number of different varieties of aubergine are grown, ranging from the long finger like Japanese eggplant to plump globular fruit. The color can range from white to deep purple, and the shape morphs from almost spherical fruits to oblong ones. In all cases, aubergine needs to be cooked before it can be eaten, and larger, older fruits tend to get bitter. To reduce the bitterness of aubergine before cooking, it can be salted, weighted, and rinsed.

Some consumers are troubled by the texture of eggplant. Eggplant is frequently pureed to use as a base and textural carrier of flavors, since it absorbs flavor very well. Pureed eggplant dishes may be a better choice for people who dislike the texture of whole eggplant, so that the flavor of the fruit and the dish can be appreciated. However, whole roasted or grilled slices of eggplant are also excellent, for those who appreciate the intriguing texture.

Technically, aubergines are fruits, not vegetables. They prefer warm weather climates, and will grow perennially from USDA zones nine to 11. They can also be cultivated as annuals in zones seven and eight. As a general rule, aubergines are cultivated from seedlings, which are sprouted in a greenhouse and planted out after the last risk of frost. Approximately three feet (one meter) should be left between plants, as they can start to sprawl as they grow. Water lightly every week and mulch to help the plants retain moisture, and pinch back blossoms in the later summer and early fall so that the plant can dedicate its energy to developing the young fruit already starting to grow.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Mary McMahon
By Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a DelightedCooking researcher and writer. Mary has a liberal arts degree from Goddard College and spends her free time reading, cooking, and exploring the great outdoors.

Discussion Comments
By anon1004724 — On Apr 07, 2021

Aubergine related to night shade? So what about deadly nightshade? Doesn't sound too healthy to me? Then mushrooms, one must be careful of the poisonous types. Then the blowfish? Apparently, only specially licensed chefs in Japan are permitted to prepare this dangerous dish, as it can be really toxic, if not prepared properly! Think I'll give it a miss!

By milagros — On Jul 29, 2008

Some varieties of aubergine are bonica, slice rite, long purple and moneymaker. Long purple is the favorite, it has been around for a long time. Aubergines, or eggplants are not that easy to grow. They do better in a protected area, such as green house. Aubergines are related to tomatoes.

Mary McMahon
Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a...

Learn more
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.