The Black Aubergine has a smooth, consistent, shiny and black or purple skin. Inside contains a succulent white flesh color and has a soft, very vegetal, with a slightly bitter taste touch.
It is only around 1400 that aubergines were introduced by Arabs in the Western regions and in Europe, even though only in the areas those for climatic reasons were more favourable to their growth.
It is certain, in fact, that in the XV century aubergines were introduced by Arabs, firstly in Spain and then in Italy, and more precisely in Sicily, where still today there is the largest cultivation of aubergines in Italy.
In Spain the production of aubergine is widespread in the Mediterranean area.