Eggplant is a member of the nightshade family that includes tomatoes, pepper and potatoes. According to Iowa State University, the oval-shaped eggplant you eat is classified as a berry botanically and is technically a fruit of the eggplant plant, even though most people consider it a vegetable. Eggplant is sensitive to frost and grows best in temperatures between 70 and 80 degrees F. It is a common addition to many cuisines and cooking styles and has a broad nutritional profile.
Nutritional Information
Eggplant is a nutritious food that is naturally free of cholesterol and fat, and very low in calories. Eggplant is a good source of vitamins A, C, K, magnesium, folate, phosphorous, potassium, calcium and omega 3 and 6 fatty acids.
History
According to the Worldwide Gourmet website, eggplant has been popular throughout Asia since around 500 BC. The first use of eggplant as a food is thought to have been around 2000 BC in the Assam and Burma region. Eggplant then made its way to northern Africa and was used by the people of the Mediterranean. Eggplant started showing up in cookbook recipes in the 19th century, and was introduced to the United States by avid gardener Thomas Jefferson.
Varieties
Eggplant comes in several varieties. The special hibush is long and dark purple, tapering toward the stem. The classic eggplant is dark purple and glossy, tapered toward the stem. The midnite is oval with a dark purple skin. The ichiban is dark purple and up to 12 inches long. The long tom is slender and measures only 4 to 7 inches long, and the casper is an ivory-white color and 6 inches long.
Preparation Ideas
Eggplant can be eaten raw but is typically cooked and added to several types of dishes. Many people are fond of slicing eggplant and frying it in oil as it is or breaded. Eggplant Parmesan also is a popular dish. Eggplant can be baked, boiled, added to salads, soups or casseroles, and grilling slices of eggplant with peppers, red onion and zucchini makes a tasty sandwich for lunch. To maintain the nutritional quality of the eggplant and keep its cholesterol and fat free status, go easy on the cheese and creamy sauces and dressings when including eggplant in your meals.
Selection and Storage
When choosing an eggplant, look for a deep purple color with firm, smooth flesh. Avoid eggplants that are shriveled or have cracks and brown or sunken-in areas. You can store eggplant on the vegetable shelf in your refrigerator at about 45 or 50 degrees F. If you do not have a proper vegetable crisper drawer, wrap the eggplant loosely in plastic wrap and store it on a regular fridge shelf. Use your eggplant within one week of bringing it home.
