Origin of eggplant

The eggplant plant (Solanum melongena), which grows well in warm, dry and sunny climates, belongs to the nightshade familylike tomato, pepper and potato, and is related to tobacco, as revealed by the presence of nicotine in the seeds (in completely harmless doses).

From the botanical point of view eggplant is a fruit which is found in very diverse shapes, sizes and colors. They can be more or less long and thick. There are white, yellow, green, striped and even orange.

The origin of the eggplant, which harvested from June to Octoberis found in the southeast of India, where it has been consumed for more than 4,000 years, and where it is known as brinjal. From there it gained ground throughout Asia and in the 6th century it appears in a Chinese agricultural treatise.

Contradictory feelings have been awakened in different places and times at the sight of an eggplant. The Romans and the inhabitants of central and northern Europe have resisted its charms for centuries, due to its botanical affinity with some toxic plants (henbane, mandrake, nightshade…).

Today China is by far the world’s leading producer, with almost 20 million tons annually. India follows with half, while Spain produces about 175,000 tons. The harvest from Castilla-La Mancha stands out, where the designation of origin exists «Almagro eggplants», small in size and rounded in shape.

Nutritional values ​​of eggplant

How many calories does an eggplant have?

For every 100 grams of eggplant, we find:

• Calories: 21 kcal
• Proteins: 1.2g
• Fats: 0.2g
• carbohydrates: 2.6g
• Fiber: 1.3

Properties of eggplant

Eggplant is mainly composed of water (92.6%). This, added to its low fat content, makes it very light.

Fiber is, apart from water, the main component of eggplant. Soluble type, it promotes the good state of the bacterial flora and reduces the consistency of the feces, which helps its elimination

Regarding its micronutrients, its contribution in potassium (240 mg/100 g) and folic acid (13 mcg). It is also rich in vitamin B6, vitamin B1 and magnesium. As reflected in its purple color, eggplant also contains anthocyanins, with antioxidant action.

The most valuable properties of eggplant are not due to its richness in vitamins and minerals, but to specific chemical compounds They are found mainly in the skin and seeds. These substances (bitter in taste) stimulate the proper functioning of the liver and the emptying of the gallbladder.

Despite everything, today it is viewed with caution due to its tendency to absorb added fat during preparation. However, it is a food of very beneficial properties on fatty acid digestion, blood pressure, kidney health, and overall disease resistance. It is not strange that it is part of exquisite dishes in the traditional cuisines of Asia, the Middle East, North Africa and Southern Europe.

Benefits of eggplant

Eggplant, in addition to protecting the liver and providing antioxidants, is rich in fiber that helps eliminate cholesterol from other foods. Take note of its main health benefits:

• Digestive. Eggplant can be considered a light and digestive food as long as it is cooked properly.
• Lowers cholesterol. Both fiber and chemicals found especially in the skin and seeds contribute to maintaining cholesterol at optimal levels. Some compounds in eggplant inhibit cholesterol synthesis in the liver, while others prevent it from oxidizing and adhering to arterial walls.
• Helps control sugar. It is appropriate for diabetics because it contains very few carbohydrates, a lot of fiber, which reduces the rate of absorption of sugars from other foods, and substances that help keep it under control, such as trigonelline.
• Diuretic. The most abundant mineral is potassium and it contains almost no sodium, which promotes the elimination of fluids and reduces blood pressure (if too much salt is not added when cooking). This facilitates the work of the heart and supports the eliminative function of the kidneys.
• Good for the nervous system. The presence of vitamin B6, B1 and magnesium in significant quantities indicates it to strengthen the nervous system and improve mood. Vitamin B6 is especially recommended during pregnancy, as it prevents gestational diabetes and relieves nausea.
  • Caution: People with a tendency to form kidney stones should only consume them occasionally, as they contain a large amount of oxalates, which promote initial crystallization.
• Antioxidant power. In addition, eggplant contains a dozen very powerful antioxidant phenolic acids and anthocyanins – pigments that give the characteristic dark color to the skin – such as nasunin. Both types of compounds prevent the oxidation of cholesterol – one of the causes of it becoming a health problem – and thus prevent both cardiovascular disorders and degenerative diseases.
• Protect the brain. Nasunin especially protects the membranes of neurons, which is why it prevents and combats various nervous disorders. Its usefulness in the fight against cancer has also been investigated because it inhibits the formation of new blood vessels that feed tumors and combats the undesirable accumulation of iron in tissues.

Eggplant in the kitchen

To benefit from all the properties of eggplant, it is necessary to prepare it properly.

Best whole and roasted

The healthiest and most digestive ways to consume it are roasted whole in the oven, grilled and then lightly seasoned or worked into vegetable pates.

Fried is also popular, although it is less advisable. Certain precautions must be taken so that the pulp do not absorb too much fat, which multiplies the calorie intake and makes it more indigestible (the 15 calories in 100 grams raw can be transformed into 300).

To get a denser pulp that absorbs less oil, it is necessary to salt it before cooking. So sodium molecules attract water to the outside and extract moisture from the meat.

In the East it is used more roasted than fried. When cooked, it acquires an earthy aroma and honeyed meat texture that can be tasted in traditional recipes from the Middle East and southern Europe, such as different eggplant purees – such as babaganush or the mutabal–, pasta alla norma (Sicily), melanzane parmigiana (Naples), moussaka (Greece) or imam bayaldi (Turkey), which literally means “fainted monk” and which consists of simple stuffed eggplants, generously bathed in olive oil.

Mediterranean flavors

This vegetable pairs easily with ingredients such as garlic, onion, zucchini, pepper and tomato. Beyond vegetable pâtés and other recipes that come from the East, in France, for example, they prepare ratatouillevery similar to our ratatouille, and in Catalonia the escalivadabased on eggplant, onion and roasted pepper.

Any dish made with eggplant can be flavored with aromatic plants such as oregano, thyme, marjoram and parsley, or others more typical of the Middle East such as cilantro.

Baked, spectacular

From a culinary point of view, one of the best ways to prepare eggplant is also in the oven. This method significantly improves its texture by consolidating its meat, and uniquely concentrates the flavors, especially if a gas or oven is used. the traditional wood-fired one, since they dry out food a little more than the most modern electric ovens.

But this vegetable can be prepared in any way, such as stewing (with plenty of onion so that it doesn’t stick to the bottom of the casserole), roasting or the healthy steaming method.

In any case, eggplant combines well, whatever the variety, with olive oil, olives, tomatoes, carrots, peppers, zucchini and with almost all cereals, especially rice and couscous.

Eggplant pate

It is usually served, in its countries of origin, with pita bread, but it can also be accompanied with toast or corn crackers, or served as an appetizer, starter or garnish for some dishes.

The most surprising thing about this vegetable is that it allows you to create sweet recipes, like fried eggplant with cane honey or jam.