The French name “aubergine” comes from the Catalan “albergínia,” itself derived from the Arabic al-bâdinjân, borrowed from Persian bâdengân (بادنجان), which was the original name of this plant. In fact, early infancy cultures of this plant date back 4000 years in the regions of Assam and Burma. Before the Middle Ages, Arab explorers introduced aubergine throughout the Mediterranean basin, where it was quickly adopted. Physicians and botanists initially attributed fevers and seizures to aubergine. King Louis XIV, attracted by the presence of this vegetable in its plump purple dress asked his gardener to cultivate it. Today, cultivation and breeding of aubergine has helped improve the flavor, taking away the bitterness of the first varieties. The main producing countries are China, India, Turkey, Italy and Spain.