Discovering our food: eggplants

Hello my dear readers,

Another Monday is here. Hope you had a great weekend and you’re ready for the new week!

Eating seasonal food is an important choice for our health. Buying vegetables in the right months allows you to fully enjoy its nutritional value and flavor.

September is a month full of fresh vegetables, there are still all the summer vegetables and the autumn-winter vegetables are starting to appear. One of September’s seasonal vegetables are eggplants or maybe better known as aubergines.


Everything you need to know about eggplant_Popsicle Society

Eggplant is a member of the Solanaceae or nightshade family, which includes tomatoes, potatoes, and peppers.

There are many sizes and shapes, with skin colors ranging from blackish purple to florescent purplish green to gold or even white. In addition, some varieties produce lovely bicolor or striped skin and it has a dense, uniform and firm, white flesh.

The most widespread varieties of eggplants in Europe and North America are ovoid and oblong, they are between 12-25 cm in length and 6-9 cm in width, and have a dark or light purple skin.

In India and other regions of Asia many other types of eggplants are cultivated, different in shape, size and color. The fruits of the larger cultivars exceed 1 kg of weight and grow in the region between the Gange and Yamuna rivers.

Eggplants Origins_Popsicle Society

The origins of the eggplants are not really certain, but it seems that this type of vegetable has spread initially in the warm areas of southern Asia and more precisely in India, known as brinjal, as well as in China, where it is probable that this vegetable was been already cultivated in prehistory.

It was only around 1400 that the eggplant was introduced, by the Arabs, into the western regions and into Europe, especially in the areas which, for climatic reasons, were more favorable to their growth.

In China, is said that prior to her wedding day, as part of her “bride price,” a woman must have at least 12 eggplant recipes. In Turkey, “imam bayeldi,” a tasty treat of stuffed eggplant simmered in olive oil is said to have made a religious leader swoon in ecstasy. When first introduced in Italy, people believed that anyone who ate the “mad apple” was sure to go insane.

Today there are approximately 15-20 different varieties of eggplant, grown primarily in China.

Eggplants Ambient & needs_Popsicle Society

For the growth of the aubergine plant it is necessary that the temperature remains high enough both day and night (the optimal temperature would be 15-16 °C at night and 22-26 °C during the day, without ever exceeding the 30-32 °C).

Eggplant is a frost tender, heat loving, branching bushy plant with thick, woody stems. The green to grayish green leaves are large, lobed, and alternate with the underside typically covered with spiny fuzz. Mature plants range from 40 to 150 cm in height. Although eggplant is a perennial, it is more commonly grown as an annual.

Eggplants are not easy to cultivate, and they need a well-drained soil rich in fertilizer.

If the soil is not well irrigated, the plant produces fruits that do not reach the right size and consequently have a taste that is too bitter and spicy, as well as having a stringy pulp. Regular irrigation therefore ensures that the production of eggplants is good both in terms of quality and quantity.

The plant has taproots, and therefore needs a rather deep soil and the seedlings must be planted at a distance of at least 40-50 cm from each other.

Eggplant fruit is edible once it reaches one-third its mature size and regular harvest helps maintain consistent fruit production.

Eggplants Use in kitchen_Popsicle Society

In ancient times the Eggplant was preserved and consumed in brine, enriched with aromatic and spicy spices and more recently, during the Second World War (1939-1945), the eggplant leaves were dried in the sun and used by the peasants to replace the tobacco, then not obtainable, for the packaging of cigarettes and cigars.

The history of eggplants, although not continuous and rather troubled over the centuries, still has ancient origins that date back to prehistoric times, to the point of becoming more and more rooted in modern culture, where its great versatility in the kitchen has given enormous space in the fruit and vegetable modern market.

Eggplant is versatile and can be roasted, grilled, baked, stewed, stuffed, dried, braised, mashed, pickled, pureed, or breaded and fried.

Eggplant is one of the “sponges” of the edible kingdom and “salting” or “soaking” prior to cooking help reduce its natural absorption tendencies and removes any lingering bitterness.

Because of their unpleasant taste, poor digestibility and significant solanine content (toxic molecule), raw aubergines are NOT considered edible. Through cooking, these characteristics are totally eliminated obtaining a rich and complex flavor.

Eggplant slices, due to their shape and consistency, can be used as a replacement for meat in vegan and vegetarian cuisine.

Eggplant is widely used in the cuisine of many countries around the world. It is adopted mainly by the Indian people, for example in the traditional dishes such: Sambhar, Dalma (Odisha recipe), Chutney (condiments), Curry and Achar.

With regard to its versatility and its wide daily use, the eggplant is often described by the Indian people (baingan) as the “queen of vegetables”.

Roasted, peeled, mashed, mixed with onions, tomatoes and spices, then cooked over low heat, they are the main ingredient of the famous Indian and Pakistani dish Baingan ka Bhartha or Ojju, similar to Romanian Salata de Vinete.

Another very popular version in Bangladesh and in the eastern states of India (Odisha and West Bengal) is Begun-Pora (with charred or burnt aubergines); in this case, the vegetable pulp is mixed with raw and chopped shallots, green peppers, salt, fresh coriander and mustard oil.

Sometimes, fried tomatoes and fried potatoes are also added to create a dish called Begun Bhorta.

In a recipe called Bharli Vangi, eggplants are stuffed with coconut, peanuts, Masala and are cooked in oil.

Eggplants are frequently cooked in stew, as in the French Ratatouille, or fried, as in the Italian Parmigiana, the Turkish Karniyarik and the Greek Moussaka.

Eggplants are also roasted whole; the peel is then removed and mixed with other ingredients such as lemon, tahini and garlic. The recipe is of Arabic origin and is called Baba Ghanoush; very similar, the Greek Melitzanosalata.

In Romania, roasted eggplantss are mixed with roasted red peppers, chopped onions, tomatoes, mushrooms, carrots, celery and spices; the recipe is called Zacusca, also known as Ajvar in Croatia and the Balkans.

A Spanish dish called Escalivada involves mixing strips of roasted eggplant, pepper, onion and tomato.

In the Caucasus, they are fried and stuffed with walnut paste to make up the Badrijani Nigvziani.

Eggplants are also present in Chinese cuisine, in braised, stewed, steamed or stuffed form.

Eggplants benefits_Popsicle Society

Eggplants are vegetables with a diuretic and draining power given the large amount of water they are made of, around 92%. The remaining percentage mainly includes fibers (3.4%) and proteins, fats and sugars. Rich in beta-carotene, eggplant is a true concentrate of minerals, primarily potassium, but also magnesium and calcium as well as vitamins especially A, B and C.

Nutritionally speaking, eggplant is a low-calorie food with a low content of energy molecules, fats, proteins and carbohydrates.

Thanks to the richness in fiber, eggplants are a useful vegetable to keep cholesterol at bay and above all to regulate intestinal functions. The fiber also stimulates the production of gastric juices that aid digestion.

The iron content, together with that of calcium, as well as some phenolic compounds, is also very useful for bone health, reducing osteoporosis symptoms and contributing to greater bone density.

Everything you need to know about Eggplant_benefits_Popsicle Society

As the “queen of vegetables”, eggplant is featured in the dishes of virtually every household in India, regardless of food preferences, income levels and social status. Eggplants or brinjal has embedded itself deeply into the Indian culture and there are even numerous folk songs in Indian languages regarding this humble vegetable. Brinjal is grown on nearly 550,000 hectares in India, making the country the second largest producer after China with a 26% world production share, with major producing states West Bengal (30% production share).

Join me next time and let’s discover Kolkata, also known as Calcutta, the capital of the West Bengal.

Thank you all for reading.

And last but not least, don’t procrastinate. You want to be happy? Choose to be happy Today.  Not yesterday and not perhaps tomorrow.  Today.  Because we are human beings and therefore not eternal.

Have a wonderful week! See you next time!

And don’t forget to always treat yourself in style.

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Photo credit Popsicle Society & Google Images edited by Popsicle Society



45 thoughts

  1. Thanks for the info, we’ve got lots of eggplant or baighan as we also say in Trinidad but unfortunately I’m allergic to it…

    I’m enjoying your ‘discovering…’ articles!!!

  2. I love eggplant (me and my son) especially the recipe we call “tortang talong” (a Filipino omelette made by pan-frying grilled whole eggplants dipped in an egg mixture. ) Funny that you mention about it being cultivated in China too because Chinese eggplants ( a the small but long shape) is my favorite 😀
    Again, thanks for the food story Ribby <3

    1. You’re such a good mom dear Jess 💕 my nephew has almost 8 years old and his mom which is my sister, was not able to make him eat veggies at all 😢😬 your son loves zucchini, eggplants….😉😊 Well done 😉💕🤗
      Wow, I never heard of tortang talong but I guess is delicious 😋 So you first grill the whole eggplant and then dip it into egg and fry it?
      Yes, Singapore has a lot of Chinese and Indian types of eggplant 🍆 and funny is I’ve tried them all and I feel are all the same, maybe texture is a little bit different 🤪
      Thank you dear Jess for reading! I’m really grateful 🤗🧸😊💕
      Wish you a wonderful day 🤗💕🧸🌸

      1. Thanks Ribby <3 Actually the only thing I have problem to feed him now is garlic and mushrooms, otherwise he eats everything. His newest fav is ratatouille. But I did went through a really tough time with him. There was a time when he behaves as if everything I feed has poison 😂
        I can barely find chinese eggplant here. The reason I love it is not for the taste (because as you said they all taste the same) what I like with it is that if I decide to dice it every slice has skins. Unlike the giant once.
        Always love your post 💕
        Have a great day too! 🤗

      2. You really did a great job with him 🙂 I guess every kid will have this kind of periods but at least now he eats :)….then ratatouille 🙂 the absolute veggies dish 🙂 I guess if you peel it and dice it, it will not keep the consistency right?…Too bad I can’t send anything food from here…
        Thank you dear Jess! 🤗💕

  3. What a great post! I love eggplant, but I have so many growing these days. And my husband won’t eat them. Claims he doesn’t like the peels. But I grow Japanese eggplants, and I’m not peeling them. Probably I shouldn’t have planted so many seedlings… next year maybe one plant!

      1. Yes we do that, l actually meant the inside flesh – l detest it, and don’t really like the taste it’s like eating soggy cardboard whatever l do to it 🙂

  4. Hi Ribana, I love your this post. It’s perfect. I am eggplant lover and do enjoy any food, salad, jam with eggplant. My mother used to make eggplant jam (Bademjan jam) , that might be unusual for some people but it is just sooooo delicious. Once again i should say your post is just beautiful.

    1. Thank you very much Rozina for your kind words! Eggplant jam? Oh my, I love them in any way but I never tried them sweet 🙂 Very interesting 🙂
      I’m keep thinking at your halva 🙂

  5. Hey Ribanna, I’m late at catching up with posts😉. So this is called Brinjal in my place and yes it’s a tasty one. And the insane belief and traditiona 😂😂 my god that was funny. And the story behind this is amazing to read and people.whatever they tried with it☺️. Coming to receipe, wow how many? French ratatouille 😋 love to try all these. We hardly use it for one or two dry gravy that’s it. But these many menu’s wow, must try all these one by one 🤔 hmm. let me try it soon… Love to read the amazing benefits too…✨ And a beautiful message at the end 😃 dont procrastinate.. no i wont I’ll read the blogs right away 🤗🙂

    1. Hi Simon, thank you for stopping by and for your time! Yes, Brinjal in your place and I understand is pretty common in India 🙂
      A vegetable used all around the world in so many different ways…pretty versatile 🙂 If only we could try all these tasty recipes 🙂
      Thank you very much for your time and have a wonderful day! 🙂

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