Eggplant, also known as aubergine in many parts of the world, is a vegetable (actually a FRUIT) that often surprises people with its versatility and rich flavor. Eggplant is believed to have originated in India, where it has been cultivated for thousands of years. From there, it spread across Asia, the Middle East, and eventually to Europe, where it became a key ingredient in Mediterranean cuisine. Today, eggplant is grown all over the world and is especially popular in dishes from Indian, Middle Eastern, and Italian kitchens. Eggplants are often hailed as a "superfood" due to their wide range of health benefits. It’s low in calories, high in fiber, packed with antioxidants & heart healthy.
Eggplant is also in the family of plants called “nightshades”. This family includes other well-known vegetables such as tomatoes, potatoes, and peppers. These plants share certain botanical characteristics, including the presence of specific alkaloids that can affect human health, particularly in large quantities. Nightshade plants, including eggplants, contain alkaloids such as solanine and tomatine. That said, some individuals may be sensitive to these alkaloids, especially those with autoimmune conditions or certain health issues. For those people, consuming nightshades, including eggplant, may lead to inflammation, joint pain, or digestive discomfort. So why are they called nightshades? The name likely came from historical beliefs and folklore surrounding these plants. In some cases, nightshades were associated with toxicity or bad luck, partly due to their ability to produce naturally occurring chemicals that can be harmful when consumed improperly. Thus, some people not being able to eat them without having issues. While allergies to nightshades, including eggplants, are relatively rare, people with certain issues such as IBS (irritable bowel syndrome) may be more likely to have a reaction.
What does an eggplant taste like? Eggplant has a unique taste that can be described as mild, when raw - slightly bitter, and earthy. Its flavor is often influenced by how it’s cooked, as eggplant tends to absorb the flavors of the ingredients it’s paired with similar to tofu. Raw eggplant can have a somewhat spongy texture and a mild bitterness, but cooking transforms it into a softer, richer, and more nuanced flavor. When cooked, it becomes soft, creamy, and sometimes almost melt-in-your-mouth tender. The flesh is spongy and absorbs oils and sauces well, which is why it's often cooked with rich flavors like olive oil, garlic, and tomato. Some people dislike this texture so they don’t eat it.
What are the most common dishes with eggplant?
Eggplant Parmesan (Melanzane alla Parmigiana)
A classic Italian comfort food, Eggplant Parmesan involves breaded and fried slices of eggplant layered with marinara sauce, mozzarella, and Parmesan cheese. The dish is then baked until golden and bubbling. It’s often served as a main dish or as a side to pasta.
Baba Ganoush
This Middle Eastern dip is made from roasted eggplant that is blended with tahini (sesame paste), garlic, lemon juice, and olive oil. It has a smoky, creamy texture and is commonly served with pita bread, crackers, or fresh vegetables. Baba ganoush is a favorite appetizer or mezze dish.
Moussaka
A beloved dish in Greek and Mediterranean cuisine, Moussaka is a layered casserole made with slices of eggplant, ground meat (often lamb or beef), and a rich béchamel sauce (a creamy white sauce). It’s baked until golden and bubbly, making it a hearty and satisfying meal.
Grilled or Roasted Eggplant
Grilling or roasting eggplant is a simple way to bring out its natural flavors. The eggplant is typically sliced and brushed with olive oil, salt, and spices, then grilled or roasted until soft and tender. It’s often served as a side dish or added to salads and sandwiches.
Eggplant Stir-Fry
In many Asian cuisines, particularly Chinese and Thai, eggplant is stir-fried with garlic, ginger, soy sauce, and a variety of vegetables or meats. The eggplant soaks up the rich flavors of the sauce, making it a tasty addition to a stir-fry dish.
Eggplant Curry
Eggplant is commonly used in curries, particularly in Indian, Thai, and Middle Eastern cuisines. Eggplant curry features chunks of eggplant cooked in a flavorful sauce made with tomatoes, coconut milk, or yogurt, and seasoned with a range of spices. It can be served with rice or bread.
Caponata
This Sicilian dish is a sweet and sour eggplant stew made with eggplant, tomatoes, olives, capers, celery, and onions. It’s often flavored with vinegar and sugar, creating a tangy, savory-sweet dish. Caponata can be served warm or at room temperature as an appetizer, side dish, or condiment.
Fried Eggplant
Eggplant is often battered and deep-fried to create crispy, golden pieces that are served as appetizers or side dishes. In some cultures, it’s also served as part of a larger meal with other fried vegetables or meats.
Ratatouille
This French vegetable stew is made with a variety of summer vegetables, including eggplant, zucchini, peppers, tomatoes, and onions. The vegetables are sautéed and simmered together with herbs like thyme and basil to create a rich, savory dish that’s often served with rice, couscous, or bread.
What kind of eggplant varieties are there?
Globe Eggplant (Common or American Eggplant) This is the large, dark purple, oval-shaped eggplant most commonly found in supermarkets.
Italian Eggplant Similar to the globe eggplant but typically smaller and more slender. The skin is also a deep purple color, though it can sometimes be lighter.
Japanese Eggplant Long and thin, often with a more slender, elongated shape. The skin is typically a deep purple color, but some varieties are lighter or even white.
Chinese Eggplant Similar to Japanese eggplants, but typically a bit thicker. They are long and slender, with smooth, vibrant purple skin.
White Eggplant True to its name, this eggplant has white skin, though it may range from pale cream to bright white.
Baby Eggplant These are small, round or oval-shaped eggplants that come in a variety of colors, including purple, white, or even green.
Indian Eggplant (Brinjal) Indian eggplants are typically small to medium in size and can range from a deep purple to a greenish hue. They are often round or slightly elongated.
Graffiti (or Striped) Eggplant This variety is characterized by striking, purple-and-white striped skin. The eggplants can be small to medium in size and are often round or oval.
Thai Eggplant Thai eggplants are typically small and round, and they can come in a range of colors, including green, yellow, or purple. They are often small, ranging from the size of a marble to a golf ball.
Long Purple Eggplant Long purple eggplants are elongated and slender, similar in shape to Japanese and Chinese eggplants.
Puerto Rican Eggplant (Tropical Eggplant) These eggplants are small, round, and typically have a deep purple or greenish hue. They resemble the Indian variety but are more common in tropical climates.
So why are they commonly purple?
Eggplants are purple due to the presence of a pigment called anthocyanin. Anthocyanins help protect the plant from damage caused by ultraviolet (UV) radiation. The pigment also has antioxidant effects, meaning they help neutralize harmful free radicals that can damage plant cells and lead to aging or disease. The bright color of eggplants and other plants with anthocyanins can attract animals and insects that help with pollination and seed dispersal. The purple color may signal the plant’s ripeness or appeal to creatures that assist in its reproduction process.
Let's talk growing!
Eggplant is primarily planted in late spring after the frost has stopped because they love warmer weather. They like loose loamy soil that is warm, not overwatered and can be harvested in about 90 days. It’s best to harvest before full maturity, so they are not as seedy and will not be as bitter. And YES you can plant and grow eggplant in containers!
Other useful info I impart on you:
To peel or not to peel – that is the question! Yes and no… Peel the eggplant if you're using a larger, older eggplant or if the skin seems tough or bitter, or if you're making a puree or smooth dish. Leave the skin on if you're working with smaller eggplants, grilling, roasting, or sautéing, or if you want to preserve the nutrients and add extra texture to your dish.
The problem with eggplant for many is the bitterness – this can be alleviated by salting the eggplant after cutting it. Salting it will also reduce the moisture content, so if you are frying it, that is a really good thing! The best part is it wont taste “salty” after! Here’s a quick lesson on salting eggplant:
Slice or Cube the Eggplant: Cut your eggplant into slices or cubes, depending on your recipe.
Sprinkle Salt: Sprinkle a generous amount of salt evenly over the cut surfaces of the eggplant.
Let it Sit: Let the salted eggplant sit for about 20-30 minutes. During this time, you'll see moisture begin to bead up on the surface.
Rinse and Dry: After 20-30 minutes, rinse the eggplant under cold water to remove the salt, and then pat it dry with paper towels. This prevents the eggplant from becoming too salty.
Now will you try it???
Comentarios