Eggplant
The eggplant (North America and Australia) or aubergine (Great Britain & France) is also called the brinjal (southeast Asia), melongene, garden egg, and guinea squash. In the Middle Ages, traders brought a rare variety to Europe. It was white, shaped like a chicken egg and called eggplant. The name persisted, even when the familiar purple eggplant reached Europe years later. The Italian name mela insana—crazy apple—led to it occasionally being called the mad apple. Due to its bitter taste, it was reputed to cause insanity, leprosy and cancer and was initially grown as garden decoration, not for consumption.
It is a member of the nightshade family which includes the potato, bell pepper, and tomato. It is usually thought of as a vegetable, but is actually a fruit. Its flowers and leaves are poisonous in large quantities due to solanine content. Solanine is a natural defense of the plant and is prevalent in underripe eggplant. It can cause a toxic reaction if eggplant is eaten too frequently. The nicotinoids in the seeds give a slight bitter taste.
The first written reference to the plant which originally grew wild in India was made in 544. It was introduced in Italy in the 14th century and to England and Europe in the 16th century. It is in season August through October.
Italy, Turkey, Egypt, China and Japan are present-day leading producers. Although the European/English eggplant is usually purple, in Asia, it is available in lavender, jade green, orange and yellowish white and varies in size/shape from that of a small tomato to a large zucchini. The skin has valuable nutrients and can be consumed except for tougher skins of the white eggplant.
Eggplants are loaded with the phenolic compound chlorogenic acid, an antioxidant which scavenges damage-causing free radicals. Eggplant is high in fiber, Vitamin B1/thiamine, B3/niacin, B6/pyridoxine, B9/folate, copper, manganese, niacin, potassium and Vitamin K. The antioxidant anthocyanin nasunin is found in the skin of eggplant. It protects cell membranes from damage and decreases toxic effects of excess iron.
Eggplants should be firm to the touch and without discoloration or scars. When pressed gently, the skin should spring back.
Store eggplants unwashed and uncut at 50 degrees F in the refrigerator crisper. Remove any plastic wrap to allow the vegetable to breathe.
Never use carbon steel when cutting eggplant—phytonutrients will react and turn the flesh black. Use stainless steel.
Sweating an eggplant prior to cooking reduces bitterness, reduces water content & makes it less likely to absorb large amounts of oil in cooking: cut the eggplant into 1 inch slices, sprinkle with salt and allow to sit about 30 minutes. RInse eggplant in water to remove most of the salt. Blot dry.
Eggplants can be roasted, baked or steamed. The consistency is a good substitute for that of meat. Tomato is an excellent match for the unusual taste of eggplant.
The eggplant (North America and Australia) or aubergine (Great Britain & France) is also called the brinjal (southeast Asia), melongene, garden egg, and guinea squash. In the Middle Ages, traders brought a rare variety to Europe. It was white, shaped like a chicken egg and called eggplant. The name persisted, even when the familiar purple eggplant reached Europe years later. The Italian name mela insana—crazy apple—led to it occasionally being called the mad apple. Due to its bitter taste, it was reputed to cause insanity, leprosy and cancer and was initially grown as garden decoration, not for consumption.
It is a member of the nightshade family which includes the potato, bell pepper, and tomato. It is usually thought of as a vegetable, but is actually a fruit. Its flowers and leaves are poisonous in large quantities due to solanine content. Solanine is a natural defense of the plant and is prevalent in underripe eggplant. It can cause a toxic reaction if eggplant is eaten too frequently. The nicotinoids in the seeds give a slight bitter taste.
The first written reference to the plant which originally grew wild in India was made in 544. It was introduced in Italy in the 14th century and to England and Europe in the 16th century. It is in season August through October.
Italy, Turkey, Egypt, China and Japan are present-day leading producers. Although the European/English eggplant is usually purple, in Asia, it is available in lavender, jade green, orange and yellowish white and varies in size/shape from that of a small tomato to a large zucchini. The skin has valuable nutrients and can be consumed except for tougher skins of the white eggplant.
Eggplants are loaded with the phenolic compound chlorogenic acid, an antioxidant which scavenges damage-causing free radicals. Eggplant is high in fiber, Vitamin B1/thiamine, B3/niacin, B6/pyridoxine, B9/folate, copper, manganese, niacin, potassium and Vitamin K. The antioxidant anthocyanin nasunin is found in the skin of eggplant. It protects cell membranes from damage and decreases toxic effects of excess iron.
Eggplants should be firm to the touch and without discoloration or scars. When pressed gently, the skin should spring back.
Store eggplants unwashed and uncut at 50 degrees F in the refrigerator crisper. Remove any plastic wrap to allow the vegetable to breathe.
Never use carbon steel when cutting eggplant—phytonutrients will react and turn the flesh black. Use stainless steel.
Sweating an eggplant prior to cooking reduces bitterness, reduces water content & makes it less likely to absorb large amounts of oil in cooking: cut the eggplant into 1 inch slices, sprinkle with salt and allow to sit about 30 minutes. RInse eggplant in water to remove most of the salt. Blot dry.
Eggplants can be roasted, baked or steamed. The consistency is a good substitute for that of meat. Tomato is an excellent match for the unusual taste of eggplant.