What aubergine means
Aubergine is a large, smooth, glossy vegetable, usually deep purple-black, though there are also white, striped, green and pale purple varieties, and small round and long thin types popular in Asia. It is the fruit of a plant from the nightshade family, related to tomatoes, potatoes and peppers. In the US and Australia it is called eggplant, a name that comes from older white varieties shaped like eggs, and in India it is known as brinjal or baingan.
Raw aubergine has a spongy texture and a mild, slightly bitter flavour, but when cooked it becomes soft, creamy and silky and soaks up the flavours of oil, spices and sauces. Its spongy flesh absorbs a lot of oil, so many cooks roast, grill or steam it, or brush it lightly with oil rather than frying in a lot of fat. Salting slices before cooking is a traditional step that draws out moisture and can help it absorb less oil.
Aubergine is used in many cuisines. It is central to Greek moussaka, Italian melanzane alla parmigiana, French ratatouille, Middle Eastern baba ganoush and imam bayildi, Indian baingan bharta and Chinese fish-fragrant aubergine, and it is often grilled, stuffed or added to curries. You will see aubergine in Mediterranean, Middle Eastern and Asian recipes.