EGGPLANT
Eggplant,
or aubergine as it is called in France, is a vegetable long prized
for its beauty as well as its unique taste and texture. Eggplants belong to the
plant family of Solanaceae, also commonly known as nightshades, and are
kin to the tomato, bell pepper and potato. Eggplants grow in a manner much like
tomatoes, hanging from the vines of a plant that grows several feet in height.
One of
the most popular varieties of eggplant in North America looks like a
pear-shaped egg, a characteristic from which its name is derived. The skin is
glossy and deep purple in color, while the flesh is cream colored and spongy in
consistency. Contained within the flesh are seeds arranged in a conical
pattern.
In
addition to this variety, eggplant is also available in a cornucopia of other
colors including lavender, jade green, orange, and yellow-white, as well as in
sizes and shapes that range from that of a small tomato to a large zucchini.
While
the different varieties do vary slightly in taste and texture, one can
generally describe the eggplant as having a pleasantly bitter taste and spongy
texture. In many recipes, eggplant fulfills the role of being a complementary
ingredient that balances the surrounding flavors of the other more pronounced
ingredients.
HISTORY
The
ancient ancestors of eggplant grew wild in India and were first cultivated in
China in the 5th century B.C. Eggplant was introduced to Africa before the
Middle Ages and then into Italy, the country with which it has long been
associated, in the 14th century. It subsequently spread throughout Europe and
the Middle East and, centuries later, was brought to the Western Hemisphere by
European explorers. Today, Italy, Turkey, Egypt, China and Japan are the
leading growers of eggplant.
Although
it has a long and rich history, eggplant did not always hold the revered place
in food culture that it does today, especially in European cuisines. As a
result of the overly bitter taste of the early varieties, it seems that people
also felt that it had a bitter disposition. Eggplant held the undeserved and
inauspicious reputation of being able to cause insanity, leprosy and cancer.
For
centuries after its introduction into Europe, eggplant was used more as a
decorative garden plant than as a food. Not until new varieties were developed
in the 18th century, did eggplant lose its bitter taste and bitter reputation,
and take its now esteemed place in the cuisines of many European countries,
including Italy, Greece, Turkey and France.
USES
Eggplant
is excellent when stuffed with a variety of ingredients or cooked using one of
several methods, such as sautéing, frying, broiling, baking, grilling, or
slowly cooking in meat, rice, or cheese dishes and stews. When prepared on
their own they are sometimes breaded or battered before cooking. They are also
used as appetizers or can also be substituted for pasta in lasagna dishes. One
very popular dish is Eggplant Parmigiana. Most of the different varieties of
eggplant are interchangeable in recipes.
STORAGE
Eggplants
do not store for a long period of time. It is best to use them within a day or
two of purchasing or picking from the garden. They can be stored in a cool, dry
place for 1 or 2 days but to store longer, they should be refrigerated. To
refrigerate, wrap in a paper towel and place in a perforated bag. Store in the
vegetable drawer for 4 or 5 day, depending on how fresh it is. They are
sensitive to the ethylene gas given off by some fruits and vegetables, such as
apples and potatoes, so do not store them with each other. Be careful when
handling because they bruise easily.
HEALTH BENEFITS
In
addition to featuring a host of vitamins and minerals, eggplant also contains
important phytonutrients, many which have antioxidant activity. Phytonutrients
contained in eggplant include phenolic compounds, such caffeic and chlorogenic
acid, and flavonoids, such as nasunin.
Eggplant as Brain Food
Research
on eggplant has focused on an anthocyanin phytonutrient found in eggplant skin
called nasunin. Nasunin is a potent antioxidant and free radical scavenger
that has been shown to protect cell membranes from damage. In animal studies,
nasunin has been found to protect the lipids (fats) in brain cell membranes.
Cell membranes are almost entirely composed of lipids and are responsible for
protecting the cell from free radicals, letting nutrients in and wastes out,
and receiving instructions from messenger molecules that tell the cell which
activities it should perform.
Eggplant is Rich in Phenolic Antioxidant
Compounds
Researchers
at the US Agricultural Service in Beltsville, Maryland, have found that
eggplants are rich sources of phenolic compounds that function as antioxidants.
Plants form such compounds to protect themselves against oxidative stress from
exposure to the elements, as well as from infection by bacteria and fungi.
The
good news concerning eggplant is that the predominant phenolic compound found
in all varieties tested is chlorogenic acid, which is one of the most potent
free radical scavengers found in plant tissues. Benefits attributed to
chlorogenic acid include antimutagenic (anti-cancer), antimicrobial, anti-LDL
(bad cholesterol) and antiviral activities.
ARS
researchers studied seven eggplant cultivars grown commercially in the U.S. and
a diverse collection of exotic and wild eggplants from other counties. In
addition to chlorogenic acid, they found 13 other phenolic acids present at
significantly varying levels in the commercial cultivars, although chlorogenic
acid was the predominant phenolic compound in all of them. Black Magic—a
commercial eggplant cultivar representative of U.S. market types—was found to
have nearly three times the amount of antioxidant phenolics as the other
eggplant cultivars that were studied. In addition to their nutritive potential,
the phenolic acids in eggplant are responsible for some eggplants' bitter taste
and the browing that results when their flesh is cut. An enzyme called
polyphenol oxidase triggers a phenolic reaction that produces brown pigments.
Scientists have begun work on developing eggplant cultivars with an optimal
balance of phenolics to ensure both optimal nutritional value and pleasing
taste.
Cardiovascular Health and Free Radical
Protection Provided by Eggplant
When
laboratory animals with high cholesterol were given eggplant juice, their blood
cholesterol, the cholesterol in their artery walls and the cholesterol in their
aortas (the aorta is the artery that returns blood from the heart back into
circulation into the body) was significantly reduced, while the walls of their
blood vessels relaxed, improving blood flow. These positive effects were likely
due not only to nasunin but also to several other terpene phytonutrients in
eggplant.
Nasunin
is not only a potent free-radical scavenger, but is also an iron chelator.
Although iron is an essential nutrient and is necessary for oxygen transport,
normal immune function and collagen synthesis, too much iron is not a good
thing. Excess iron increases free radical production and is associated with an
increased risk of heart disease and cancer. Menstruating women, who lose iron
every month in their menstrual flow, are unlikely to be at risk, but in
postmenopausal women and men, iron, which is not easily excreted, can
accumulate. By chelating iron, nasunin lessens free radical formation with numerous
beneficial results, including protecting blood cholesterol (which is also a
type of lipid or fat) from peroxidation; preventing cellular damage that can
promote cancer; and lessening free radical damage in joints, which is a primary
factor in rheumatoid arthritis.
NUTRITIONS
Eggplant
is a very good source of dietary fiber, vitamin B1 and copper. It is a good
source of manganese, vitamin B6, niacin, potassium, folate and vitamin K.
Eggplant also contains phytonutrients such as nasunin and chlorogenic acid
VARITIES
AFRICAN EGGPLANT
The
African eggplant is similar to the Thai eggplant in size and shape. Small in
size, the eggplant may be smooth and round or evenly shaped with indented and
rounded sections, similar to miniature pumpkins. This variety of eggplant is
generally bitter, and is often served in soups and stews, complimenting the
flavors of other ingredients. The African eggplant may also be known as Garden
Eggs, Mock Tomato, ngogwe, or nyanya chungu.
AMERICAN EGGPLANT
The
American varieties, which are the most familiar in the US, are most often dark
purple in color, larger in size, and pear-shaped. This variety grows up to 12
inches in length, the average width ranges from 2 to 5 inches in diameter, and
they can weigh over a pound.
CHINESE EGGPLANT
A
variety of the Asian eggplant characterized by their long, thin shape and
purple coloring. Two varieties of Chinese eggplant are Oriental Charm and
Pingtung Long. Chinese eggplants have the most delicate flavor of all
varieties, providing a deliciously sweet meaty flesh that is seedless, surrounded
by a tender skin, which makes them highly desirable for numerous stir-fry and
sauté recipes. They are similar to a Japanese eggplant except that they are a
bit longer and are lighter in color. Chinese range in color from white to
lavender, while Japanese eggplants are purple to purple-black in color. In
recipes, either variety can be substituted for the other.
INDIAN EGGPLANT
A
variety of eggplant characterized by its large oval shape and brighter purple
coloring. The Chu-Chu hybrid is the most desirable variety for gardens and
eating. They are similar in flavor to the Asian or American eggplants and can
be substituted if necessary for the other varieties.
Italian
eggplant, referred to as "melanzane" are similar in shape to the
American varieties, but smaller and thinner in size. In addition, they also
have a somewhat sweeter more delicate flavor. One of the main varieties is the
pear-shaped, dark purplish-black eggplant commonly referred to as the
"Italian Purple" eggplant, which is very similar to the American
eggplant. The Bianca Oval (a white oval shaped fruit), and the Italian heirloom
known as the Rosa Bianca are two more varieties of Italian eggplants. The most
common purple Italian eggplant, also referred to simply as "Italian"
eggplant, has the pear shape with a dark purple skin covering a white meaty
inner flesh. The meat of the eggplants is creamy textured and provides a mildly
sweet flavor when cooked.
JAPANESE EGGPLANT
A
variety of the Asian eggplant characterized by their long, thin shape and light
purple coloring, which becomes dark purple as it matures. They have a
deliciously sweet meaty flesh, tender skin, and are seedless, which makes them
highly desirable for numerous recipes. They are similar to a Chinese eggplant
except they are not quite as long or as light colored. They become increasingly
bitter as they age.
ROSA BIANCA EGGPLANT
The
Italian heirloom eggplant known as the Rosa Bianca. The Rosa Bianca is round to
oval in shape with a thin white outer skin that has a light pinkish purple
shading. The meat is creamy textured and provides a mildly sweet flavor with no
bitter taste.
THAI EGGPLANT
A
variety of Asian eggplants that range in shape from long and thin to round and
stocky. The Thai eggplant may be white, green, or purple in color. They have a
deliciously sweet and slightly bitter meaty flesh, tender skin, and may be
seedless, which makes seedless varieties highly desirable for numerous recipes.
Thai Kermit Eggplant: A small round eggplant also referred to as Garden Egg
and Bitter Ball, names often associated with a similar eggplant from Africa. It
has a green and white variegated skin and the young fruit have a great flavor
that is good when eaten fresh or cooked.
Thai Green Eggplant: A very common Asian eggplant, which is long and thin,
typically bright green in color, and grows up to 12 inches in length. It has a
thin skin that does not need to be peeled before eating and a mild flavored
flesh.
WHITE EGGPLANT
The
White eggplant, which can be egg or pear-shaped and has an outer skin that is
thicker and tougher than the purple eggplant variety. They also have a firmer,
creamier texture that is more delicate in flavor. Its color ranges from light
ivory to goldish yellow when mature. They should be harvested for consumption
before they turn goldish yellow. It is grown in the U.S. as well as many Asian
countries.
TIPS FOR PREPARING AND COOKING
When
cutting an eggplant, use a stainless steel knife as carbon steel will react
with its phytonutrients and cause it to turn black. Wash the eggplant first and
then cut off the ends.
Most
eggplants can be eaten either with or without their skin. However, the larger
ones and those that are white in color generally have tough skins that may not
be palatable. To remove skin, you can peel it before cutting or if you are
baking it, you can scoop out the flesh once it is cooked.
To
tenderize the flesh's texture and reduce some of its naturally occurring bitter
taste, you can sweat the eggplant by salting it. After cutting the eggplant into
the desired size and shape, sprinkle it with salt and allow it to rest for
about 30 minutes. This process will pull out some of its water content and make
it less permeable to absorbing any oil used in cooking.
Rinsing
the eggplant after "sweating" will remove most of the salt.
Eggplant
can be baked, roasted in the oven, or steamed. If baking it whole, pierce the
eggplant several times with a fork to make small holes for the steam to escape.
Bake at 350 degrees Fahrenheit (about 177 degrees Celsius) for 15 to 25
minutes, depending upon size. You can test for its readiness by gently
inserting a knife or fork to see if it passes through easily.
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