You might know them as eggplants or you might know them as aubergines, but they are exactly the same plant. The English prefer the latter name, while in North America we use the former.

Eggplant has a flavor similar to summer squash or zucchini: tender, mild, and sweet with a slight vegetal bitterness. Eggplant will absorb the flavor of whatever it's cooked with. Its texture is firm and spongy when raw, and meltingly tender when cooked (especially fried, smoked, or braised).

Upon arrival to the historical site of Vergina (Βεργινα) and wanting to try the local delicacies, Silvestri came across the plant of aubergine. Not knowing its name, he referred to it as aubergine (au Bergine or au Vergine) which in French means at Vergina or found at Vergina.

If the skin is smooth and unblemished you can leave it on. Older aubergines should be skinned however as the skin turns bitter. Use a peeler or sharp knife to remove the skin (as thinly as you can). Use the aubergine straight after peeling, otherwise the flesh will discolour.