The eggplant finds its origins in India and China, where a 5th century document on agriculture records its existence. It was not until three centuries later that this botanically classified berry found its way westward to Spain. It took a long time for the eggplant to gain acceptance in the West, mainly because of its relation to the poisonous weed known as Deadly Nightshade. Because of this, and because eggplants contain sickening toxins when they have not yet ripened, they long held a reputation for causing madness. In fact, it was not until the end of the 19th century that their consumption became commonplace in America.

Even now, the United States is only the 20th largest producer of eggplant. The leading countries are still China and India, which put out 55% and 28% of the world’s eggplant, respectively. This is in part due to the fact that eggplants need tropical or subtropical climates to grow successfully. (If you choose to grow your own, make sure it is transplanted after the risk of cold temperatures has passed.)

If you don’t have your own garden, the best place to buy eggplant is at a local farmer’s market. They are in season from mid-summer through October. Deciding which eggplant is best can be a tricky process; one thing to look for is the stem. If it is a bright green, it indicates a ripe and ready eggplant. Another telling way to find out if an eggplant is ripe is by softly pressing into its skin, which will quickly bounce back if it is fresh.

When it comes to cooking, the possibilities with eggplants are almost endless. With such a rich and globe-spanning history, it is featured in an array of different country’s cuisines, baked, boiled, fried, grilled, or sautéed. Eggplant makes an appearance on dinner tables all throughout Asia, the Middle East, Europe, and the Americas. Eggplants are so popular in Turkey, for example, that the nation boasts of over forty dishes of different variations. So go to your local farmers' market, get some beautiful deep purple eggplant and experiment with your own creation!

By Anastasia Dyakovskaya