The History of Eggplant

Eggplant is native to South Asia and East Asia, including China and India. Cultivation began around 50 BCE and the seeds were distributed to Europe through trade routes. Eggplant became prominent in the Mediterranean region around the 15th century. It was introduced to the United States by Thomas Jefferson, who brought seeds back with him from France. However, for many years, eggplants had a reputation for being dangerous due to their close relation to the poisonous plant, belladonna, so they were reserved as ornamental decorations in many areas, such as the U.S. and UK, until the turn of the 20th century, when published recipes for eggplant began to pop up in both regions. Today, eggplant is widely enjoyed in a variety of dishes from around the world, including French ratatouille, Greek moussaka, Lebanese baba ghanoush, Italian eggplant parm, and Cantonese eggplant with garlic sauce.