Eggplant
Monday, July 21st, 2008
Although often thought of as a vegetable, the eggplant is botanically a fruit. It is a member of the nightshade family, which includes the tomato, potato, and pepper. In addition to the purple eggplant, there are many other types of eggplant, varying from white to green yellow and purple black. Eggplants also vary in shape and may be oblong, round, tear dropped, or lobed. Eggplants range in length from 2 to 12 inches.
Family Solanaceae
Scientific name Solanum melogena esculentum
Common name eggplant, aubergine
Varieties
The eggplant is available in many varieties. In the United States, the most common eggplant is the large, cylindrical or pearshaped variety with a smooth, glossy, dark purple skin. Another popular variety is the Japanese or Asian eggplant, which ranges from solid purple to striated shades and has tender, slightly sweet flesh. The Italian, or baby, eggplant looks like a miniature version of the larger common variety. The egg shaped White Egg has tougher skin and firmer, smoother flesh.
Origin & Botanical Facts
First cultivated more than 4,000 years ago, the eggplant is believed to be native to India, from where it was subsequently brought to China. In the Middle Ages, Arab traders brought it to Spain and northern Africa. By the 18th century, both the French and the Italians cultivated eggplant, which they called aubergine. Thomas Jefferson introduced the eggplant to the United States. However, it was not until the 20th century that Americans began to use the eggplant as a food. Previously, it was used as a table decoration. Today, the eggplant is most popular in the cuisines of southern Italy and the Middle East. The eggplant is a frost-intolerant perennial grown as an annual. It will sustain damage if the temperature falls below 65° Fahrenheit. Eggplant is available throughout the year. The peak season is from July to October. Florida and North Carolina produce half the domestic crop. In the winter months, California and Mexico are also major suppliers.
Uses
Eggplant is very perishable and should be stored in a cool, dry place. It can be refrigerated in a plastic bag for 3 to 4 days. Because it contains a heat-sensitive toxin that can induce diarrhea and vomiting, eggplant must be cooked before eating. To prevent the discoloration that occurs when the flesh is exposed to air, eggplant should be left intact until just before cooking. Peeling is recommended for older eggplant, because the skin toughens with age. Because a carbon steel blade will blacken the flesh, a stainless steel knife is preferred for cutting eggplant. Eggplant can be stuffed and baked, broiled, roasted, fried, stir-fried, or stewed. Because they are very porous, eggplants soak up oil easily during frying. Oil absorption can be minimized by salting to draw out the moisture and compact the flesh. This process also eliminates the natural bitter taste. Using a nonstick pan also can help cut down on fat absorption. Nutrient composition Eggplant is composed mostly of water and contains only small amounts of nutrients.
Nutrient Content
Energy (kilocalories) 14
Water (%) 92
Dietary fiber (grams) 1
Fat (grams) 0
Carbohydrate (grams) 3
Protein (grams) 0
Minerals (mg)
Calcium 3
Iron 0
Zinc 0
Manganese 0
Potassium 123
Magnesium 6
Phosphorus 11
Vitamins (mg)
Vitamin A 3 RE
Vitamin C 1
Thiamin 0
Riboflavin 0
Niacin 0
Vitamin B6 0
Folate 7 μg
Vitamin E 0
