History
Originating from India, the eggplant has been a popular food item in history. Although, the first sign of its use was found in India, the plant has been popular in China since the 5th century and became popular in Spain during the 12th century.
The Spaniards called the plants “apples of love”, whereas northern Europeans called the eggplant “the mad apple” due to the belief that eating it would make you insane. The Latin name for eggplant is Solanum melongena, due to its colorful egg shape.
The Spaniards introduced the eggplant to America. In 1806 two types were described, purple and white. Until the mid 1900s in the U.S. the plant was used as an ornament only, but thereafter was introduced to the food market.
Eggplant Facts
The eggplant has many names world wide including, aubergine, brinjal, melanzana, garden egg, and patlican. It belongs to the potato family and is available year around with the peak season in August and September.
There are several varieties of eggplant with characteristics from large oval to elongated fruits and with either white or purple colors.
The eggplant is a very cold-sensitive vegetable that bruises easily. Therefore, the plant should not be stored for more than 1 to 2 days in the refrigerator wrapped in plastic.
Due to its sensitivity one should be careful when handling the plant and pay attention to its condition in the grocery store. Check for bruises before purchasing the vegetable. Small and immature eggplants are best since the full-size eggplant may be bitter and have larger seeds. To check for ripeness, press gently with a thumb, if the flesh bounces back it is good, if the indentation stays the eggplant is mushy. The eggplant should not be dry inside, which could be checked by knocking gently on the surface. If there is a hollow sound, do not buy the vegetable.
When preparing an eggplant, one should pay attention to its age. If the plant is young the peel is edible, but older plants should be peeled. The flesh discolors rapidly thus do not cut the eggplant until right before usage.
Nutrition Information (for 1/2 cup of raw eggplant):
Calories: 11 kcal, Carbohydrates: 2.5 g, Fiber: 1 g, Protein: <1 g, Fat: <1 g, Cholesterol: 0 mg, Sodium: 1 mg,