Eggplant

The eggplant, aubergine or brinjal (Solanum melongena) is a plant of the family Solanaceae (also known as the nightshades) and genus Solanum. It bears a fruit of the same name, commonly used as a vegetable in cooking. As a night-shade, it is closely related to the tomato and potato and is native to southern India and Sri Lanka. It is a short-lived perennial plant often cultivated as an annual.

History Of Eggplant

Eggplant has been cultivated in southern and eastern Asia since prehistory but appears to have become known to the Western world no earlier than circa 1500 CE. The numerous Arabic and North African names for it, along with the lack of ancient Greek and Roman names, indicate that it was introduced throughout the Mediterranean area by the Arabs in the early Middle Ages. The name eggplant developed in the United States, Australia, New Zealand, and Canada because the fruits of some 18th century European cultivars were yellow or white and resembled goose or hen's eggs. The name aubergine in British English developed based on the French aubergine (as derived from Catalan albergínia). In Indian and South African English, the fruit is known as a "brinjal." Aubergine and brinjal, with their distinctive br-jn or brn-jl aspects, derive from Arabic and Sanskrit. In the caribbean Trinidad, it also goes by the latin derivative "melongen".

Eggplant Nutrition Info

Eggplant is high in fibre, low in fat and contains an array of nutrients, such as vitamin A and C, niacin and folic acid and the minerals iron, calcium, magnesium and potassium. The skin of the eggplant is rich in flavonoids and other antioxidants, which can help reduce the risk of heart disease and stroke. It's also packed with compounds called terpenes, which can help to lower cholesterol.

Eggplant Health Benefits

Studies of the Institute of Biology of São Paulo State University, Brazil (Instituto de Biociências of the UNESP de Botucatu, São Paulo) showed that eggplant is effective in the treatment of high blood cholesterol hypercholesterolemia and in the control of cholesterol (about 30% reduction). One study in rabbits found that drinks of eggplant juice significantly reduced their blood cholesterol while improving blood flow. Chlorogenic acid, one anti-oxidant found in eggplants, is especially potent, with research suggesting it has anti-cancer, anti-microbial and anti-viral properties, as well as an ability to help reduce levels of "bad" LDL cholesterol.

Storing Eggplant

Eggplant should be stored as soon as possible in the vegetable drawer of refrigerator. Excessively cold temperatures produce chilling injuries that will appear as 'water-soaked spots.' These spots are soft and spongy. High humidity is preferred for eggplant storage. If eggplant is not stored in the vegetable compartment, wrap it loosely in plastic wrap. Use within one week of purchase.

Eggplant Trivia

According to the USDA, production of eggplant is highly concentrated, with 93 percent of output coming from seven countries. More than 4 million acres (16,000 km²) are devoted to the cultivation of eggplant in the world.

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