This fruit is native to South India where it has been cultivated for 4000 years.

Originally and for millennia, it remained white.

It is also called


in England.

From the 18th century, a hybrid variety of purple color and especially more resistant takes the top.

We have been able to trace the route of the eggplant: it arrived in Persia in the 4th century, it was spread by the Arabs towards the west in the 9th and it arrived in Europe through Spain.

It is then the Spanish Jews who will propagate it and make it appreciated.

In France, it has long been considered poisonous and is only cultivated as an ornamental plant.



- 2 eggplants

- 1/2 lemon juice

- Salt / pepper

- 10 cl of olive oil

  • Pass the whole eggplants under the oven grill, turning them regularly, the skin should burn (40 ') 

  • Collect the flesh, crush it with a fork with the lemon juice

  • Season

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