Eggplant

Aubergine

What it is

Medieval Europe called it the “mad apple” and blamed it for insanity; Italian still says melanzana. The Ottomans knew better — a dish of it was so good, they say, that an imam fainted at the taste.

In the kitchen

It drinks oil like a sponge when raw; salt it first or roast it dry, then dress it generously.

Goes with

Garlic Tomato Miso Olive oil Parmesan Cumin Yogurt Sesame

Same species

Bintje potato Black Krim tomato Bonnotte de Noirmoutier Chuño Datterino tomato Green tomato

Also used with

Sisteron lamb Barley koji Fukujinzuke Genmai miso Nukazuke Panch phoron

In season alongside

Charolais Grey mullet Ajvar Albacore Allis shad Amethyst deceiver

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