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Eggplants

Eggplant

The eggplant, or aubergine, is good for the digestive system

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Eggplants

The eggplant, or aubergine, is good for the digestive system and is also noted for prophylactic qualities useful in preventing cancer and high cholesterol.

Characteristics
The eggplant was used initially an as ornamental plant, just as tomatoes or potatoes were, until people in India were pleasantly surprised by its culinary uses. This vegetable originated in Asia and was originally prized not for its gastronomic or therapeutic properties, but rather its power as an aphrodisiac. During the Middle Ages, Arab traders introduced it into North Africa and Europe where it was successfully sold as a love potion, all along the  spice route. Even today, the eggplant retains its sensual connotations throughout the Middle East.

The fruit can be round or elongated and its colors range from black to white, and purple to white streaked with purple or green. It likes hot, dry weather and bright light (10 to 12 hours of light a day), and grows well between 23-25ºC (and up to 40º - 45ºC).

How to choose one
When buying eggplant, choose those of medium size (the larger ones tend to be starchier  and have less flavor) with firm skin, a smooth, uniform color and a green, spiky stalk. Reject those with stains and never consume green parts from the ends, as this is where solanine, an alkaloid substance, is concentrated.

Uses

The eggplant has earned a place in the cuisines of the Mediterranean and Middle East. It’s a vital ingredient in the Greek dish, moussaka (a sort of lasagna in which layers of eggplant replace sheets of pasta), the Catalan escalibada (a grilled vegetable dish which consists of eggplant, onions and roasted peppers, baked and peeled), the Italian caponata (a fried vegetable dish with a predominance of eggplant), the French ratatouille (a slow-cooked vegetable stew) and the Middle Eastern baba ganousch, the veritable caviar of eggplant.

Their high water and low calorie content makes them a good choice for those trying to lose weight – with only 30 calories per 100 grams. Just don’t fry them as this will increase the calories

Tips

The bitter and somewhat  indigestible skin of the eggplant can pose a few problems, but this is easily remedied: just peel before cooking or chop into pieces and salt for a while to release the bitterness. Then rinse well and dry.

Comments

  1. sam white   17.05.2011

    Ive learned so much from this fascinating article, I dont suppose you know if you can dry aubergine and hang them up as ornaments, and maybe even wash yourself with them??? Keep coming with your great work.

  2. delicooks   18.01.2011

    Hola Tamara aqui tiens un link para una receta fantastica http://www.delicooks.com/es/recetas/segundos-platos/berenjenas-rellenas

  3. Tamara   18.01.2011

    Cual seria su uso culinario?

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