Eggplant is also known as brinjal in South Africa, South Asia, and Southeast Asia regions. In Europe, it is more commonly known using the French term aubergine.
It grows to about half a meter to one and a half meters in height with a spiny stem. Depending on the shape the eggplant can be shaped like an egg or a courgette reaching a length of up to 30 centimeters. The color of the fruit is deep purple, white or deep blue depending on the variety. It comes with a white fleshy pulp that turns brown to black when cut and exposed to air.
It is a perennial crop that is native to the South Asia region. It grows best in temperate climates and blossoms to white to purple flowers with five lobs and yellow stamens.
Fresh and mature eggplant should be formed to the grip with smooth and glossy skin. The fruit is available all year round in the marketplaces. When purchasing aubergine, select those that are bright in color and bear no blemishes or bruises. There should also be no mold or it should not feel mushy or slimy in any way. The skin should also not be pale or wrinkled.
Preparation of Eggplant for Eating
The eggplant should be washed thoroughly in cold running water to remove dirt and soil particles as well as any pesticide and fungicide residue. The stem can then be cut off or broken off from the fruit.
The entire fruit is edible and therefore can be cut up with a sharp knife according to instructions in the A recipe is a set of instructions that describe how to prepare a culinary dish and covers the ingredients and method. It consists of the name of the dish, the time it will take to prepare, the individual ingredients and the amounts needed to make the dish. Instructions covering the preparation method, the number of servings the flavor and texture... More. The fruit should be soaked in cold water immediately after cutting to prevent the flesh from turning brown. Generally, it can be prepared in several methods including left whole, halved or quartered. You can also slice, cube or dice it as you see fit.
It is used in vegetable stew and A sauce is a liquid or semi-solid food served on other foods or used to cook other foods. Sauces are not normally served as foods on their own. They are used to enhance other dishes by adding flavor and texture. The sauce is derived from the French word salsa which means salted though they may be sweet or savory in... More preparations, A salad is a mixture of small to medium pieces of ready to eat ingredients mixed together and topped with a sauce or dressing. They are preferred cold with few exceptions served warm. The dressing is usually sweet and sour in nature or can be salted and spiced. Salad ingredients range widely but most commonly they include vegetables, fruits, cooked... More, and appetizer dishes as well. It can be prepared as part of a A Casserole is a dish used to cook a dish in the oven as well as serve the same. It also refers to the food cooked in the said dish. This dish is normally a deep dish or pan can be made of ovenproof vessels. Foods can be anything from lasagne, hotpot, cassoulet, ragout, meat dishes, vegetables and an assortment... More, as an hors-d’oeuvre or it can be prepared on its own as a vegetable accompaniment or snack.
To cook eggplant, you have several options. You can To boil is to cook food in hot bubbling water or other liquid such as stock, milk, wine or others to soften the food and alter its texture and flavor. Boiling protects food from burning as the liquid prevents the temperatures from rising beyond the liquids boiling point. Cooking food in a liquid such as oil is not considered boiling... More, To steam is to cook food using none other than steam or vaporized boiling water in a food steamer or wok or similar utensil. The food is kept away from the boiling water but not the steam. It is usually used to cook starches and vegetables and rarely is it used with meats unless for medical reasons and individual desires.... More and To bake is to cook food in prolonged dry heat in an oven, coal pit or hot sand. The prolonging allows for the heat to spread throughout the dish. This method is very similar to roast cooking. Virtually every type of food can be baked but it is usually the exclusive method of choice for preparation of foods like bread,... More the aubergines. You can also A grill is an appliance for cooking food over an open fire from charcoal, electricity, gas or firewood. It also refers to cooking using the appliance. When referring to cooking, the food is cooked over the dry heat to brown and caramelize the food item. The food usually comes from one direction and it is exposed to direct heat so... More, To roast is to cook food in indirect or diffused dry heat such as in an oven where the heat surrounds the food somewhat evenly. This method of cooking helps impart flavor and while the texture on the surface is caramelized and browned. Generally, it is meat, poultry, fish and root vegetables which tend to be roasted. It results in... More stew or To fry is the act of cooking food in oil or fat. This is done to achieve a texture and flavor that cannot be achieved using water-based cooking. Oils and fats reach higher temperatures than water at normal atmospheric pressure. This allows fried food to cook at higher temperatures. This method allows food to have crispy textures and distinct flavors... More this fruit all the same.
It is usually served well savory or well spiced especially in South Asian A cuisine meaning "to cook" is a general style of cooking characterized by specific ingredients, methods, and dishes associated with a culture of a geographical region. The influence is usually localized. A cuisine can be directed by traditionally local ingredients, religious and cultural beliefs and food preparation traditions and availability of tools and climatic conditions.... More. Popular eggplant dishes include baba ghanoush (mashed eggplant) from Asia, mousaka or eggplant A Casserole is a dish used to cook a dish in the oven as well as serve the same. It also refers to the food cooked in the said dish. This dish is normally a deep dish or pan can be made of ovenproof vessels. Foods can be anything from lasagne, hotpot, cassoulet, ragout, meat dishes, vegetables and an assortment... More and imam bayildi (stuffed-aubergine) among others.
Nutritional Benefits of Aubergines
Eggplant is rich in soluble dietary Fiber also referred to as dietary fiber or roughage is the indigestible portion of food derived from plants. It comes either soluble in water or insoluble. They are normally resistant to absorption in the human digestive tract. They are found in fruits, vegetables, and whole grains. It helps increase bulk in ingested foods, softens stool and shortens the total time... More and contains no sodium or cholesterol and trace amounts of Better known as cooking fat, it is a macro-nutrient made up of three fatty acid chains and the alcohol glycerol. Fat is the general term used in culinary arts to refer to the fats which are solid at room temperature, for example, shortening and lard. It is differentiated from cooking oil in the oil remains liquid at room temperature. They... More. It provides just 2 A calorie is a unit of energy used in several fields. It is the amount of energy needed to raise the temperature of one gram of water by one degree Celsius at one atmospheric pressure or the pressure at sea level. When relating to food, Calories with capital "C", also known as the food calorie the same energy as 1000... More per 100 grams of fruit. It contains good amounts of the B complex vitamins and some minerals.
It is considered a good source of Folates are also known as Folic acid or vitamin B9 is good for DNA synthesis and is essential for alleviating Anemia and in pregnant women infant neural tube defects. It is a water-soluble vitamin. Folic acid can be found naturally in leafy green vegetables. Steam cooking helps retain more of the vitamin during cooking. You can also get it from... More, Niacin is also known as Nicotinic acid or vitamin B3 and is useful for the prevention of nausea, skin and mouth lesions, anemia, headaches and exhaustion. It is also useful in the regulation of high cholesterol in the system. It an be found mainly in protein foods like liver, chicken, beef, fish, cereal, peanuts and legumes.... More and Pantothenic acid is also known as vitamin B5. It is a water soluble vitamin used by animals to synthesize coenzyme-A (CoA), as well as to metabolize proteins, carbohydrates and fats. Major food sources include dried mushrooms, liver, dried egg yolks and sunflower seeds among others. Pantothenic acid deficiency is extremely rare but symptoms include impaired energy production, irritability, fatigue, and... More. It is also a source of Pyridoxine is also known as pyridoxol or vitamin B6 and can be gotten from fruit, vegetables, and grains. It helps prevent confusion, ulcerations, conjuctivitis, intertigo and neuropathy among others. Alcoholics and the elderly are usually the demographics that tend to have increased risk of vitamin B6 deficiency.... More. It has lesser amounts of Riboflavin is also known as vitamin B2 helps prevent migraines and is good for cellular respiration. It can be found in eggs, milk, meat and green vegetables. Deficiency results in symptoms similar to Pellagra. Others include chapped lips, red tongue, sore throat, inflammation of the mouth and scaly rashes on private parts.... More and Thiamin, Thiamine or Vitamin B1 helps prevent disorders like beriberi and korsakoff's syndrome and can lead to metabolic coma and death. Yeast, yeast extract, pork, whole grain brown bread and other cereals are good sources of vitamin B1.... More as well as vitamin C and vitamin K.
It is a good source of Manganese and copper and can also be used to gain some Iron and Magnesium in your diet.