When most people think of an eggplant, they picture a long, purple fruit that is frequently used in savory cuisines. Eggplants are also known as aubergines. However, contrary to what its name might lead one to believe, the eggplant is in fact a fruit. The typical representation of it is nothing at all like a genuine egg in any way.

However, a photo that went viral on Reddit not long ago gave light on the odd roots of the eggplant’s moniker, which made it all the more natural.

Now, before we dig into the intriguing world of eggplants, let’s take a time to appreciate the distinctions between white and purple eggplants. White eggplants are much more delicate in flavor than their purple counterparts.

One of the many types of eggplant, white eggplants, also known as white aubergines, are their own unique species. They have a color that is suggested by their name, which is a creamy white, which differentiates them from the more common shade of deep purple. The picture may give the impression that all white eggplants are on the smaller side, however there are also longer varieties of this species. In a manner analogous to this, purple eggplants can occasionally take on a more spherical and diminutive form.

When eaten raw, eggplants have a tendency to have a somewhat bitter flavor and can be somewhat stringy. This characteristic is shared by all types of eggplants. The texture is similar to that of a sponge, which, after cooked, results in a product that is significantly more appetizing. Eggplant, once cooked, has a remarkable capacity to take on the flavors of the other ingredients that it is prepared with. Eggplants are a great accompaniment to dishes that have light sauces or subtle flavors. They can be grilled, roasted, sautéed, fried, or baked. However, if they are cooked for an excessive amount of time, they might turn into mush and lose their charm.

White eggplants are said to have a flavor that is “fruity and mild,” according to Specialty Produce. However, when cooked, white eggplant is said to have a flavor that is “warm” and “mellow.” The thickness of the skin is one characteristic that distinguishes white eggplants from purple eggplants. White eggplants often have a more substantial skin, so it is recommended that they be peeled before to either cooking with them or eating them. Purple eggplants, on the other hand, have a more tender skin and can be consumed in their natural state.

White eggplants may not be as easily available as their typical purple counterparts, but they can often be found in specialist stores or through online seed catalogs for gardeners who have their own gardens. White eggplants have a milder flavor than their purple counterparts.

The origin of the name “eggplant” is an intriguing aspect of this fruit’s past that adds another degree of complexity. Eggplants have always had a mysterious reputation, ever since they were first mentioned in a Chinese agricultural text in the year 544 AD. On the other hand, it wasn’t until the 1700s that European growers gave this fruit its now-famous moniker. Eggplants used to be known as “goose eggs” or “duck eggs” due to their resemblance to little eggs that were either white or yellow in color. This led to the development of the word “eggplant” that we use today.

In conclusion, eggplants, despite the fact that at first glance they do not appear to live up to their name, have a long and interesting history as well as a broad spectrum of types that never fail to amaze and please us. When you think about eggplants, did it ever occur to you that they could look like this? Leave a comment below with your views and reactions!