Eggplant is considered a fruit, but botanically it’s actually a berry. Related to the potato and tomato, it’s a member of the enigmatic nightshade family. The name eggplant in the United States, Australia and Canada developed from the fact that the fruits of some 18th-century European cultivars were yellow or white and resembled goose or hen’s eggs. A baby eggplant is simply a genetically smaller version of its larger cousin with the same shiny, purple-black skin and a delicate tender flesh. Typically, it’s a bit sweeter/less bitter and with smaller & fewer seeds. Baby eggplants are more often chosen for stuffing as their size lends itself to a nice, single portion presentation. The recipe below is a prime example.