About Eggplant - Solanum melongena
The eggplant’s botanical name, Solanum melongena, meaning “soothing mad apple,” is a result of the vegetable’s unwarranted reputation for inducing instant insanity in the unwary eater. According to available records, the early types of eggplant had small ovoid white fruits resembling eggs, which accounts for its English name.
Botanists believe eggplant originated somewhere in south-central Asia—possibly India—where it was domesticated. By the third century A.D. the Chinese were debating its dietary potential, and it reached Europe by the twelfth century via Arab merchant caravans. The eggplant was eventually introduced in the U.S. by Thomas Jefferson.
Eggplants vary in shape from round to oblong and in color from white to purple, with some even striped. The most common type in the U.S. is large and purple with a shiny skin, developed because it showed bruise marks less and grew to a larger size. Most eggplant varieties are interchangeable in recipes.
Astonishingly adaptable, they can be fried, boil, baked, stuffed or sautéed; they are excellent served as a main dish, as an appetizer, or as a side dish. A traditional substitute for meat in Middle Eastern cooking, eggplant is quite spongy and soak up whatever oils or juices in which they are cooked.
Storage
Eggplant is best eaten fresh. Store un-refrigerated at a cool room temperature, or in a hydrator drawer of the refrigerator, for up to one week. For longer term storage, prepare it in dishes like baba ghanouj (eggplant and tahini) or ratatouille, and then freeze well in airtight containers.
Preparation Tips
Do not eat eggplant raw; it needs to be cooked to remove a toxic substance called solanine. However, the beautiful skin is edible and does not need to be removed. Often suggested to remove any acrid flavors and excess moisture, lightly salt slices of eggplant and allow to sit in a colander for 10 to 15 minutes. Gently squeeze out any liquid. The eggplant will now soak up less oil and need less salt in preparation.
To bake: prick all over with a fork and bake at 400 degrees F. until flesh is tender, about 30 to 40 minutes. Flesh can be pureed.
To stuff: Bake only 20 minutes, scoop out seeds, replace with stuffing of choice, and return to oven for 25 minutes.
To sauté: Try dipping slices or chunks in flour or eggs and bread crumbs and then sauté in hot oil, until lightly browned. Season with herbs, garlic or grated cheese.
To steam: Steam in 1-inch of water 15 to 30 minutes, or until tender. Use the flesh for pulp or season with olive oil, lemon, salt and pepper and cover with a tomato sauce.
To grill: Cut into thick slices, brush with olive oil and grill until tender. Season to taste.
Sources: “Whole Foods Companion,” Dianne Onstad, 2004 and “Asparagus to Zucchini, A Guide to Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2003.
Nutrition Facts
Eggplant is very low in saturated fat, cholesterol and sodium. It is a good source of dietary fiber.
(1 cup eggplant, cooked, boiled, drained, without salt)
Calories 35
Total Fat 0g
Cholesterol 0g
Sodium 1mg
Total Carbohydrate 9g
Dietary Fiber 2g
Sugars 3g
Protein 1g
Vitamin A 1% RDA
Vitamin C 2% RDA
Vitamin B6 4% RDA
Vitamin K 4%
Folate 3%
Iron 1% RDA
Calcium 1% RDA
Manganese 6% RDA
Source: www.nutritiondata.com.