Introduction to Eggplant
(Melanzana – Milinjiani or Milinciani)
There are many varieties of eggplant in various shapes, colors and sizes. They may be round, elongated or oval; purple-black to white; weighing from one ounce to five pounds. Native to India, the eggplant was cultivated in Asia—specifically, the white variety that was very common and grows to the size of an egg, hence the name eggplant.
The eggplant, or baadenjaan in Arabic, was introduced to the western world around the year 750 by the Moorish invaders of the Iberia Peninsula. It was then called berenjena or berenjela.
Soon after, it was brought to Sicily by the Arabs, where it was named milinjiana (milinciana in Palermo’s dialect). This name is not a derivation from al- baadenjaan, like the French aubergine. It comes instead from the botanical name Solanum Melongena (melon means apple and gena means plant), which refers to the shape of a certain variety of the fruit, resembling an apple. In Italian, milinjiana evolved into melenzana and was incorrectly translated into English as mad apple (mela, apple; insana, a false cognate for insane).
So, yes, the eggplant is a fruit of the berry family; yet the bitter, spongy flesh cannot be eaten raw. Eggplants are versatile and used as a condiment to various pasta dishes such as spaghetti with eggplants – Palermo style, baked penne with eggplants- pasta ‘ncasciata – Messina style,
pasta Norma style with ricotta salata cheese, spaghettini with eggplants and pesto Trapani style and spaghettini eggplants Trapani style.
The eggplants preserved in oil make a great complement to sandwiches. The caponatina, bracioli and croquettes are delicious as an appetizer or side dish. As a main course, consider the tasty eggplant parmiciana, also known as parmigiana, cutlets or miniature eggplants stuffed with cheese, garlic, mint, salt and pepper and cooked in tomato sauce. You will find all the recipes under the appetizers, pastas and vegetables menus.
What should you know about buying and storing eggplants? The lighter fruits are milder in flavor and the darker ones have a stronger taste. Fresh-picked eggplants are less bitter than stored eggplants. Choose the smallest and the heaviest. Make sure the color is uniform, the skin is tight and there are no blemishes or wrinkles.
Do not refrigerate for too long, as that will dehydrate the flesh (which is primarily made of water). Long storage makes it bitter.
The most popular varieties in the markets are:
- Italian-American Eggplants. Large with dark purple skin
- Italian Baby Eggplants. Small, deep purple skin, delicate flesh
- Louisiana Long Green, or Applegreen. Good for broiling, sweet
- Florida Market. Large to medium, oval, glossy dark black