The humble eggplant is known by many names, all over the world. Aubergine, melongene, brinjal, or guinea squash (Solanum melongena) is a plant of the nightshade family, genus Solanum.Fruits are called by the same name as the plant. Most but not all are used used in cooking but there are several that are strictly ornamental as they are too bitter to eat. The fruit is classified as a berry, and contains numerous small, soft seeds, which are edible, but are bitter because they contain nicotinoid alkaloids which is not surprising because eggplant is a close relative of tobacco, as well as the tomato and potato, all members of the nightshare family. Eggplant is native to Nepal, India, Bangladesh, Pakistan, and Sri Lanka.
It is a delicate perennial often cultivated as an annual. Eggplant thrives in hot weather and is a good plant for the South. It requires a good bit of water when the plants are growing but can tolerate drought conditions better than many summer vegetable plants. The plant itself can grow 16 to 60 inches tall, with large broad, coarsely lobed leaves, 4-8 inches long snd up to 4 inches across.The semi-wild types can grow much larger, up to 7 feet tall with leaves over a foot tall and 6 inches across. The stem is usually spiny, the leaves covered in tiny coarse "hairs". The flowers are white to purple and pendant. The fruits are protected by hard, sharp spines around the calyx and are fleshy, with a meaty texture. Different varieties of the plant produce fruit of different size, shape and color, though typically purple, even orange or red eggplant exist.
The most widely cultivated varieties in Europe and North America today are elongated ovoid, with a deep purple, almost black skin. Most of these are considered Italian type eggplant. A much wider range of shapes, sizes and colors is grown in India and elsewhere in Asia. Larger varieties weighing up to 2 pounds are grown in China, although most Chinese varieties are much smaller. Thailand also producer a wide array of eggplant with colors that vary from white to yellow or green as well as reddish-purple and dark purple. Some cultivars have a color gradient, from white at the stem to bright pink to deep purple or even black. Green or purple cultivars in white striping also exist.
Many of the Asian varieties are commonly shaped like a narrower, slightly pendulous cucumber, although there are some that are small and round and the size of a pea, some that are round and the size of a golf ball and some that grow about 2-3 inches long and are torpedo shaped. It is possible to grow many heirloom varieties of eggplant, in your home garden, from many regions of the world. Because it is such a popular vegetable in many cultures, seeds are relatively easy to find.
Cooking with Eggplant
The raw fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. Salting and then rinsing the sliced fruit (known as "degorging") can soften and remove much of the bitterness though this is often unnecessary. Some modern varieties do not need this treatment, as they are far less bitter. The fruit is capable of absorbing large amounts of cooking fats and sauces, allowing for very rich dishes, but the salting process will reduce the amount of oil absorbed. The fruit flesh is smooth; as in the related tomato, the numerous seeds are soft and edible along with the rest of the fruit. The thin skin is also edible, so peeling is not required.
Many well known and traditional dishes, from cultures all over the world, use eggplant as their basis. In France, there is ratatouille, in Greece, moussaka. Eggplant parmesean is offered in most Italian restaurants and baba ganoush is a Middle Eastern staple. It is a very important vegetable in Asian cuisine, especially curries.
Nutrition in Eggplant
Nutritionally speaking, studies have shown that eggplant may be effective in the treatment of high blood cholesterol. It helps to block the formation of free radicals and is also a source of folic acid and potassium.
Eggplant is richer in nicotine than any other edible plant, but that is not really a cause for concern. The amount of nicotine from eggplant or any other food plant is miniscule because, on average, 20 lbs. of eggplant contains about the same amount of nicotine as a cigarette. I dont' know too many people who would consume 20 lbs. of eggplant at one sitting. This negligible amount of nicotine which would not affect the average person. Occasionally, as with any food, people have exhibited an allergic reaction to eating eggplant.
Nutritional information for Eggplant
