The eggplant, Solanum melongena, is considered a vegetable but is botanically a fruit. Early varieties of eggplant were smaller and white, resembling eggs, hence the name.
Botanists credit India as the motherland of the eggplant, but Asian countries first embraced this fruit vegetable in the kitchen about 3 A.D. By 11 A.D., it reached Europe, where consumption of the eggplant was initially thought to cause insanity. No doubt this wary notion was due to its membership in the deadly nightshade family.
The eggplant, Solanum melongena, is considered a vegetable but is botanically a fruit. Early varieties of eggplant were smaller and white, resembling eggs, hence the name.
Botanists credit India as the motherland of the eggplant, but Asian countries first embraced this fruit vegetable in the kitchen about 3 A.D. By 11 A.D., it reached Europe, where consumption of the eggplant was initially thought to cause insanity. No doubt this wary notion was due to its membership in the deadly nightshade family.
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It is a good meat substitute which also makes it attractive to vegetarians. Eggplant actually has a quite bland flavour, but it soaks up flavours of accompanying foods, herbs, and spices like a sponge.
Eggplant may be steamed, fried, baked, sauteed, boiled, microwaved, stir-fried or stuffed. They are eaten as an appetizer, main dish or as part of a melange of vegetables. Eggplant skin is edible. However, some find it bitter, thus some recipes require peeling.
The flesh is very sponge-like and will soak up juices and oils. Coat slices with flour, beaten egg, and bread crumbs to avoid soaking up too much oil. Let breaded patties dry for half an hour in the refrigerator before frying.
Once cut, eggplant flesh will begin to darken with exposure to air. A saltwater bath or a brushing of lemon juice will keep the flesh light. Do not use aluminum cookware with eggplant as it will cause discoloration.
Some cooks salt the cut eggplant and let it sit for up to an hour to leach out water and bitterness before cooking. Today's varieties should not need this step.
If you are baking whole eggplant, be sure to puncture the skin in several places so it does not burst.
Add eggplant to soups and stews during the last 10 minutes to avoid overcooking.
Popular eggplant dishes include Caponata, Moussaka, Ratatouille, Eggplant Parmigiana, and Poor Man's Caviar.
It is a good meat substitute which also makes it attractive to vegetarians. Eggplant actually has a quite bland flavour, but it soaks up flavours of accompanying foods, herbs, and spices like a sponge.
Eggplant may be steamed, fried, baked, sauteed, boiled, microwaved, stir-fried or stuffed. They are eaten as an appetizer, main dish or as part of a melange of vegetables. Eggplant skin is edible. However, some find it bitter, thus some recipes require peeling.
The flesh is very sponge-like and will soak up juices and oils. Coat slices with flour, beaten egg, and bread crumbs to avoid soaking up too much oil. Let breaded patties dry for half an hour in the refrigerator before frying.
Once cut, eggplant flesh will begin to darken with exposure to air. A saltwater bath or a brushing of lemon juice will keep the flesh light. Do not use aluminum cookware with eggplant as it will cause discoloration.
Some cooks salt the cut eggplant and let it sit for up to an hour to leach out water and bitterness before cooking. Today's varieties should not need this step.
If you are baking whole eggplant, be sure to puncture the skin in several places so it does not burst.
Add eggplant to soups and stews during the last 10 minutes to avoid overcooking.
Popular eggplant dishes include Caponata, Moussaka, Ratatouille, Eggplant Parmigiana, and Poor Man's Caviar.
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Today, eggplants come in all shapes, from small, round fruits to the popular large oblong Black Beauty variety. A newer variety (called Japanese eggplant) is long and thin, resembling zucchini, and has fewer seeds.
Eggplant colours range from white to lavender to dark purplish-black as well as pale green, yellow, and reddish. There are even some striped varieties. Various eggplant varieties may be used interchangeably in most recipes, unless the skin colour is a specific visual factor in the dish. |
Press your finger lightly against the skin. If it leaves a light imprint, it is ripe. If it is too soft, it is too old and will be bitter.
Raw eggplant should store at room temperature for a food days, and last a bit longer inside the fridge. I tend to prefer to leave them outside in the vegetable tray. Cooked eggplant may last up to 3 days in the fridge or frozen in puree form for up to 6 months.
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Today, eggplants come in all shapes, from small, round fruits to the popular large oblong Black Beauty variety. A newer variety (called Japanese eggplant) is long and thin, resembling zucchini, and has fewer seeds.
Eggplant colours range from white to lavender to dark purplish-black as well as pale green, yellow, and reddish. There are even some striped varieties. Various eggplant varieties may be used interchangeably in most recipes, unless the skin colour is a specific visual factor in the dish. |
Press your finger lightly against the skin. If it leaves a light imprint, it is ripe. If it is too soft, it is too old and will be bitter.
Raw eggplant should store at room temperature for a food days, and last a bit longer inside the fridge. I tend to prefer to leave them outside in the vegetable tray. Cooked eggplant may last up to 3 days in the fridge or frozen in puree form for up to 6 months.
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The good: Eggplant is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Vitamin C, Vitamin K, Thiamin, Niacin, Vitamin B6, Pantothenic Acid, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Folate, Potassium and Manganese.
Note: A large portion of the calories from eggplant come from sugars. 1 Cup of cooked eggplant (boiled with a little salt) has about 33 calories, 2 calories from fat.
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Serving Size 82g
(1 cup raw, cubes)
Calories 20
Calories from Fat 1
Vitamin C 3%
Calcium 1%
Iron 1%
Source: NutritionData.com
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The good: Eggplant is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Vitamin C, Vitamin K, Thiamin, Niacin, Vitamin B6, Pantothenic Acid, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Folate, Potassium and Manganese.
Note: A large portion of the calories from eggplant come from sugars. 1 Cup of cooked eggplant (boiled with a little salt) has about 33 calories, 2 calories from fat.
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Serving Size 82g
(1 cup raw, cubes)
Calories 20
Calories from Fat 1
Vitamin C 3%
Calcium 1%
Iron 1%
Source: NutritionData.com
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