Historical Misconceptions About Eggplant and Tomato in Europe and the Ottoman Empire

Eggplant (Solanum melongena) originated around 4,000 years ago in South Asia and Africa before spreading to the Middle East, Europe and the Americas. Early European cooks boiled it, later grilling or frying it, but its bitter taste and alleged health effects led to bans, such as France’s prohibition, and myths that it caused madness or skin eruptions. In the Ottoman Empire the vegetable gained prestige, featuring in royal banquets like the 825 AD wedding of Caliph al‑Mansur and Hatice (Buran), and even being served as a sweet jam at princely circumcision celebrations. The popularity of fried eggplant in wooden houses also sparked frequent “eggplant fires.”

Tomato (Solanum lycopersicum) arrived in Europe via Spanish explorers from the Americas and was long feared as poisonous. Lead from pewter plates leached into the acidic fruit, causing severe lead poisoning that was blamed on the tomato itself. Botanical classification linking tomatoes to the nightshade family reinforced the fear. The misconception faded when poorer Neapolitan citizens began eating tomatoes on pizza, eventually leading to widespread acceptance across Europe, the Ottoman lands and the world.