Aubergine

Aubergines, sometimes known as eggplants, are related to potatoes and tomatoes. An aubergine plant is about 1m high and grown where there is no frost or frost protection is available. It originated in and around India and was brought to Europe by the Arabs in the 15th century. It was prized by Chinese emperors, having been grown in China from 600BC. Oriental women used the skin to make a dye, and then used it to blacken their teeth.
Most commonly found in shops is the almost tear drop shaped purple aubergine, with its smooth, shiny skin. Other varieties are as small as hen eggs and cream coloured (hence eggplant, with a tougher skin), or red, or even stripy. Tiny pea-like aubergines are the darlings of Thai cookery. The edible skin is quite thin and is easily damaged if mishandled. When cut through, tiny edible seeds can be seen through the spongy flesh. These are fine to eat but may taste bitter if crushed or chewed, so if you need to mash an aubergine then use a fork rather than a blender. An older aubergine's flesh may require rubbing with salt then rinsing, to draw out bitter juices. A young aubergine should not need it, modern varieties have the bitterness bred out.
Aubergines are a very good source of manganese, folate and potassium with some vitamins C, K, B6, thiamine, copper and potassium. Look out for aubergines that have a glossy skin, are fully coloured (if not striped variety) and have no discolouration on the surface. Lightly press it, if it doesn't fill out again it is overripe, then take it in your hand, it should feel heavy for its size.