[vc_row][vc_column][vc_column_text]The aubergine is a herbaceous plant in the Solanaceae family, with large elongated leaves, large flowers in shades of purple (but also white) and fruits whose shape varies from round to pear-shaped, oval or elongated, in a purple which can be very deep, almost black.<\/p>\n
Originally from India, the plant was brought to Europe by the Saracen invasions in the 5th century, but began to gain success in the kitchen only during the Renaissance, becoming a key element in numerous traditional recipes, especially in southern Italy.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"
In one of his 16th century treatises, the botanist Mattioli referred to the aphrodisiac properties of the aubergine, writing: “In Italy it is customary to eat these fruits to stimulate lust…”<\/p>\n
In American English the aubergine is known as eggplant, because some varieties cultivated in the 18th century were yellowish white in colour and similar in shape to a goose egg.<\/p>\n","protected":false},"featured_media":1345,"template":"","meta":[],"yoast_head":"\n