Aubergines are a member of the nightshade family and thus related to potatoes, tomatoes and peppers. First mention of their cultivation is in China in 5 BC, although they are thought to have been eaten in India long before that. There are many different varieties eg :
– small ivory and plump aubergines which looked like large eggs and hence called “eggplant” in the States;
– Japanese or Asian aubergines which is straight and very narrow, sometimes called “brinjals”;
– pretty striped aubergines- pink or purple and flecked with white irregular stripes;
– Thai aubergines, including white, yellow and pea aubergines – pea aubergines are a key ingredient in Thai green curry
Moonriver’s variety is glossy purple and fat like zeppelins. We slice them thinly, salt them to draw out some of their moisture before grilling them on the BBQ pit.
(Source: The Vegetable Encyclopedia and Cookbook by Ingram)