Eggplant

Nutritional value per 100 g (3.5 oz) Eggplant, raw

Description and History

Eggplant, or aubergine as it is called in France, is a vegetable long prized for its beauty as well as its unique taste and texture. Eggplants belong to the plant family of Solanaceae, also commonly known as nightshades, and are kin to the tomato, bell pepper and potato. Eggplants grow in a manner much like tomatoes, hanging from the vines of a plant that grows several feet in height.

The ancient ancestors of eggplant grew wild in Malawi and were first cultivated in China in the 5th century B.C. Eggplant was introduced to Africa before the Middle Ages and then into Italy, the country with which it has long been associated, in the 14th century. It subsequently spread throughout Europe and the Middle East and, centuries later, was brought to the Western Hemisphere by European explorers.

Uses

▸Dip in flour, eggs, or bread crumbs and sauté

▸Grilled with other vegetables or as shish-kebabs

▸Stews, casseroles, and stir-fry dishes

Storage Tips

Although they look hardy, eggplants are actually very perishable and care should be taken in their storage. Do not cut eggplant before you store it as it perishes quickly once its skin has been punctured or its inner flesh exposed.

Eat eggplant as soon after purchase as possible as they become bitter with age. Eggplant should be stored whole in a plastic bag in the refrigerator crisper for up to 4 days.

Cooking Tips