Try to visualize an eggplant. If you’ve ever given it more than a fleeting thought, you’ve probably been left wondering how in the world this specific nightshade came to have such an odd name.

It turns out that there are other types of the plant, including one that is entirely white and it’s more well-known counterpart, the purple one. The plant’s unripe appearance, which is completely white and spherical, makes it resemble an egg, hence the name.

The word “eggplant” was first used in the English language during the British occupation of India, where white fruits in the shape of eggs were discovered. The plant has a lengthy history in the Indian subcontinent and is thought to have been grown there as early as 300 BCE. In Ayurvedic medicine, white varieties of what Brits now refer to as “aubergines” were often employed, particularly for the treatment of diabetes. White eggplants have also been seen in Chinese art dating back as least to 1330.

The white eggplant is still present, albeit less frequently, and comes in kinds with names like Easter white, Casper eggplants, and even garden eggs.

Many recipes include eggplants, some of which, however, are quite difficult to follow. For that reason, we made the decision to compile a brief guide to help you in finding the greatest eggplant recipes. Eggplant is one vegetable you should be able to cook well. When you do, though, it is really great! It embraces a wide range of culinary styles, from Asian to Mediterranean.

Grill it

Start by prepping the eggplants, namely getting rid of its bitterness. For larger, more “meaty” eggplant, salting is necessary, but it may usually be ignored with smaller, less “meaty” eggplant. 

The next step is to quickly coat them with an oil, herb, and garlic mixture to prevent drying out during grilling. After grilling, toss the vegetables once more in the oil and herb mixture for flavor. 

This is what you’ll need:

• 2 eggplants
• 2 tsp salt
• 1/2 cup extra virgin olive oil
• 3 cloves garlic crushed
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh oregano
• 1/2 tsp pepper
• 1/4 tsp salt

Oven-baked eggplants

You’ll need:

• 1 large eggplant
• 3 tablespoons extra virgin olive oil
• salt and pepper to taste
• 2 tablespoons fresh lemon juice

Set the oven to 400 degrees Fahrenheit (200 degrees C). Use parchment paper to line a baking sheet or lightly oil it.

Cut each half of the eggplant into four lengthwise halves after slicing it in half. Each piece should be divided in half to create two shorter quarters. On the prepared baking sheet, put the eggplant skin-side down. Apply olive oil and salt and pepper to the surface. Roast for 25 to 30 minutes in a preheated oven, or until tender and golden brown. Take out of the oven, then top with lemon juice. Serve warm.