Eggplant or Aubergine
Eggplant by any other name would probably sound much more appealing - our vote is for the European version, aubergine. Once you consider the unfortunate name, and stories of eggplant, a member of the nightshade family, causing madness, it's surprising that this versatile plant has any following at all. While long popular in many parts of the world, the eggplant was not introduced to the U.S. until Thomas Jefferson received one as a gift from a friend in France in the early 1800's.
While there is much discussion about salting, or not salting eggplant to remove excess liquid, we prefer salting with kosher salt, and placing the salted eggplant in one layer on paper towels to drain. Two recipes for aubergine, or eggplant if you prefer, follow.
