Yes, Aubergine and Eggplant aren’t the same thing. Same plant, different names, almost. The short answer, however, is yes. Aubergine is simply a French term, which is exactly how Europeans would normally refer to what Americans tend to call an eggplant or aubergine.
Aubergine comes in many varieties including yellow, purple, orange, red and even black. The most popular amongst European gardeners is probably the yellow variety (also called crassula augustifolia). Aubergine is an attractive vegetable with an aromatic taste and a rich nutritional value. Eggplants may be considered vegetables, but they have a very distinct shell and edible seeds.
Aubergine comes from the root or rhizome of the aerial part of a vine plant. The plant is found mainly in sunny and cool places near rivers, ponds, or even on forest floors because it needs low light to grow. Aubergines typically have a flat stems and long stringy leaves. Aubergine fruit is small, round, green, berry type fruits. The vegetable has a variable shape of a globe with three equidistant points on each end and can also be segmented into pieces similar to lettuce.
Aubergines and eggplants are similar in taste, texture and appearance but have a very different origin and are very different in their uses. Eggplants contain lots of vitamins A, B, C and E while aubergine contains very little vitamin E. Eggplants is rich in fiber and iron while aubergine lacks this. Eggplants contain a higher percentage of potassium and lower percentage of sodium while aubergine contains the same potassium and sodium but more vitamin C. Eggplants are slightly more bitter than aubergine and are more rich in flavour. They have a strong aroma in addition to their other characteristics.
Aubergine comes from the same family as Easter lilies and daffodils. It is called the “leaves of spring” in France, where it is grown mostly in the North American part of America. Aubergine has dark purple fruits similar in size and colour to those of the apricots but are round in shape instead of being oblong in shape. The skin of aubergine is very thick and is smooth to touch, while the skin of apricot is smooth and velvety to touch. Aubergine may be harvested as often as once a year, whereas apricot can be harvested once a month.
In addition to its bright colour, aubergine fruit contains a number of health benefits such as containing a high amount of vitamin A, vitamin C and vitamin B-complex. It is also rich in potassium, fiber, magnesium, calcium, niacin, phosphorus, potassium and iron. Its bitter taste makes it less preferable for use in cooking although it is commonly added to soups, stews, juices and pickles. In addition, it is one of nature’s richest source of carotenoids, which are powerful antioxidants that help protect against cancer formation.