The Eggplant
We hope you’re well and safe!
We’re continuing our series on nightshades. Last week we shared anecdotes of tomatoes. This week: Eggplant, as it’s known in the US, AUS, NZ and anglophone Canada, gets its common name from the color and shape of the small, ovoid white variety which looks like a hen’s egg. Other names include aubergine (UK, Ireland and Quebec) and brinjal (South Asia and South Africa). Here the long, bell and dark purple in color variety is most common. Around the world though there are many different shapes, from the bell shaped to oblong to cylindrical to round to long and narrow; sizes as long as your forearm or small enough to fit a few in your hand. Colors vary from ivory to green to orange/red, lavender to deep purple or black and with or without stripes.
Technically a berry, it is a culinary vegetable worldwide. They are ripe when their skin is shiny and glossy and have a little give when you press them, but the impression should quickly fade as this is a good indication of the suppleness of their spongy flesh inside. Too firm indicates it's too young yet. Too soft or dull skin means it's likely over ripe.
Like the tomato, eggplants were once considered just an ornamental garden plant. Because of its non edible nightshade relations eggplant was once considered to be poisonous. One anecdote I found: “some fruits, especially when the plants are subjected to drought can be high in alkaloids, a toxic compound, and cause nightmares.” Though there are centuries old texts indicating the maladies the eggplant can affect with consumption it was also believed it could be nutritious and medicinal with proper preparation such as salting and soaking. I found this pre-prep in modern texts too as a way of reducing the bitterness of the seeds. The bitterness being caused by said alkaloids. Also, like the tomato the skin and seeds of the ripened eggplant has alkaloid content so minuscule as to be considered negligible. More on alkaloids later.
I loved reading about the nutritional content of eggplants. Some texts said it was nominal, others indicate it is highly nutritious. Regardless, the eggplant is a culinary delight. As a testament, in India it is considered the King of Vegetables. Recipes for eggplant can be found from the Middle East, the Mediterranean, and most every country of Europe and Asia. Mild in flavor, it is an excellent conduit for whatever it is made with whether it’s cheese and tomatoes for eggplant parmigiana or spiced walnuts with garlic paste for badrijani. Looking to add variety to your vegetable repertoire the eggplant may be a wonderful place to start.
P.S. Other excellent looking recipes:
And lastly, my favorite, Baba Ghanouj
Next week, the potato!
Until next we meet!