Aubergine (Solanum melongena)
OriginThe eggplant from India
The English name eggplant It originates from white, egg-shaped varieties that were widespread in Europe in the 18th century.
The eggplant was domesticated in India and Southeast Asia and reached the Mediterranean via Persia and the Arab world. Arab agronomists described its cultivation in Andalusia during the Middle Ages; from there it spread to Italy and southern France.
For a long time, it was considered suspicious in Northern Europe - as a nightshade plant, it was even said to cause madness, hence the Italian name. melanzana, commonly known as mela insana interpreted. Today it is indispensable in moussaka, ratatouille, parmigiana and baba ghanoush.
To useWhat the eggplant does for you
Eggplants have only about 25 kcal per 100 g, providing around 3 g of protein. Dietary fiber, They contain potassium, manganese, and folate. Therefore, they are an ideal, filling vegetable – as long as they are not fried in a lot of oil.
Inside the purple shell is Nasunin, an anthocyanin that has shown strong antioxidant activity in laboratory studies and protects cell membranes from oxidation. In addition, Chlorogenic acid, one of the most important polyphenols in eggplant. So always eat the peel.
The eggplant is an example of how much the preparation matters: cooked in the oven or grilled, it remains light, but when deep-fried, it can absorb many times its weight in fat.
IngredientsThis is what's in the eggplant
Eggplants contain anthocyanins (especially nasunin, a delphinidin glycoside), chlorogenic acid and other phenolic acids, dietary fiber, potassium, manganese, folate, vitamin K, and small amounts of glycoalkaloids (solasonin, solamargine).
Modern varieties contain hardly any bitter substances and glycoalkaloids, therefore salting to reduce bitterness is usually no longer necessary - but it does help to draw out water so that the eggplant absorbs less oil.
Enhanced combinationsWhat makes the eggplant stronger
The eggplant is a carrier of flavor - it absorbs everything you give it.
Baked instead of fried.
Ratatouille and Parmigiana.
Baba Ghanoush.
Indian Baingan Bharta.
Japanese glazed: Nasu Dengaku.
Keeps the purée light and fresh.
What contradicts itselfIt's best to avoid these combinations.
Raw, it is bitter, tough, and difficult to digest.
Absorbs many times its own amount of oil.
The nasunin is located in the shell.
It turns brown and bitter in the refrigerator.
That's where most of the glycoalkaloids are located.
Ripe eggplants are shiny and yield slightly to pressure.
In the kitchenWhere she belongs
- Baba GhanoushGrilled mashed potatoes with tahini.
- RatatouilleWith zucchini and bell peppers.
- moussakaGreek casserole.
- ParmigianaWith tomato and cheese.
- Baingan BhartaIndian spices.
- Nasu DengakuGlazed with miso.
- Grilled slicesWith herbs and garlic.
- Eggplant curryWith chickpeas.
- CaponataSicilian sweet and sour.
- Stuffed eggplantWith lentils or bulgur.
As a home remedyBaba Ghanoush - light and filling
Baba Ghanoush
- Pierce two eggplants several times and roast them in the oven at 220 °C for 40 minutes, until they collapse.
- Let it cool slightly, scoop out the pulp and let it drain.
- Crush with 2 tablespoons of tahini, a clove of garlic, lemon juice, salt and a pinch of cumin.
- Serve with olive oil, parsley and pomegranate seeds.
As a high-fiber, low-calorie dip instead of fatty spreads. Tahini provides calcium and healthy fats, while the eggplant offers satiety and polyphenols.
It will keep for 3 to 4 days in the refrigerator.
Ayurveda & TCMWhat the old systems say
Ayurveda
Aubergine (VrintakaIn Ayurveda, it is considered bittersweet, light, and warming. It is described as stimulating the appetite, but is recommended sparingly in cases of excess Pitta; well-seasoned with cumin and ginger.
Traditional Chinese Medicine
In TCM (Qie ZiThe eggplant is considered sweet and cooling. It is said to clear heat and move the blood; traditionally, it was also used to treat swelling.
Warning noticesWhen you should be careful
Please note
- Raw: Do not eat raw - always cooked.
- Nightshade: Avoid if medically advised to follow a low-nightshade diet.
- Fat: Deep-fried food is very high in calories.
- Allergy: Rare, cross-reaction with tomato possible.
- Histamine: Contains histamine - test for histamine intolerance.
This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.
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SourcesWhat is this based on?
- Noda Y et al. Antioxidant activity of nasunin, an anthocyanin in eggplant peels. Toxicology 2000; 148(2–3): 119–123.
- Gürbüz N et al. Health benefits and bioactive compounds of eggplant. Food Chemistry 2018; 268: 602-610.
- Friedman M. Chemistry and anticarcinogenic mechanisms of glycoalkaloids produced by eggplants, potatoes, and tomatoes. Journal of Agricultural and Food Chemistry 2015; 63(13): 3323–3337.
- Aune D et al. Fruit and vegetable intake and the risk of cardiovascular disease, total cancer and all-cause mortality - a systematic review and dose-response meta-analysis of prospective studies. International Journal of Epidemiology 2017; 46(3): 1029–1056.
- USDA FoodData Central: Eggplant, raw.
