Discover Eggplant an outstanding member of the Nightshade Family
Eggplant (An Aubergine; The eggplant Latin name: Solanum; Italian name: Melanzana; Regional name: Balancana) is a generous vegetable, spicy flavor. The appreciated, with unique and pleasant bitter taste and spongy texture, best consumed from August to October.
Eggplant is cultivated in China and India since the 5th. Century. Later it expanded to the Far East, and in Europe it appeared during the 13th century. and the 14th. Century, first in Spain, where, like the north of Africa, they were brought by Arab merchants. In the 15th. Century appeared in Italy, and in 16. Century in Croatia. It grows in warm and moist areas.
Eggplants belong to the nightshade family of vegetables, which also includes tomatoes, bell peppers and potatoes. Thera are large number of varieties that differ in size and form of fruit, color of the fruit, height of the stem…
Fresh eggplant in 100 grams has only 24 calories (containing 1.01% of the protein, 0.19% fat and 5.7% of the carcohydrates, 3.4% of the diet fibers, 92.4% water), while cooked has 35, along with it is also a rich source of fiber, especially cellulose that is good for digestion, and vitamins B1, K, C, A and folic acid. What makes the eggplant very well known is the Antioskidans Nasunin which is located in its crust, which protects our cells from destruction and which is a collector of free radicals and affects the secretion of excess iron from the organism. Precisely this antioxidant can affect the prevention of cardiovascular disease, as well as cancer prevention.
The eggplant has a low glycol index and is therefore a very favourable foodstuff for diabetics, and chlorogenic acid, which also has antioxidant activity, helps to lower the level of bad cholesterol.
When you choose an eggplant, try to squeeze it – if the skin returns to its place, it means it is ripe, and if it remains a dent, it is not. At home, keep them at a temperature of about 10 °c, and do not cut it before you save it, as it breaks quickly if the ‘ meat ‘ is discovered. The bitter eggplant flavour can be treated by using salt before cooking. Cut the eggplant to the desired size and allow the pieces to be salted and let it stand for 30 minutes.
Eggplant can be combined with a large number of foods, and it is considered to be complementary foods that balance all other flavors.