Difference between revisions of "Eggplant" - New World Encyclopedia

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| name =  Eggplant / Aubergine
 
| name =  Eggplant / Aubergine
 
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The '''eggplant''',  '''aubergine''' or '''brinjal''' ''(Solanum melongena)'' is a plant of the family ''[[Solanaceae]]'' (also known as the nightshades) and genus ''[[Solanum]]''. It bears a [[fruit]] of the same name, commonly used as a [[vegetable]] in cooking. As a night-shade, it is closely related to the [[tomato]] and [[potato]] and is native to southern [[India]] and [[Sri Lanka]]. It is a short-lived [[perennial plant]] often cultivated as an [[annual plant|annual]]. It grows 40 to 150 cm (16 to 57 in) tall, with large coarsely lobed [[leaf|leaves]] that are 10 to 20 cm (4-8 in) long and 5 to 10 cm (2-4 in) broad. The stem is often [[spine (biology)|spiny]]. The [[flower]]s are white to purple, with a five-lobed [[corolla]] and yellow [[stamen]]s. The fruit is fleshy, less than 3 cm in diameter on wild plants, but much larger in cultivated forms.  (Semi-)wild types can grow much larger, to 225 cm (7 ft) with large leaves over 30 cm (12 in) long and 15 cm (6 in) broad. The fruit contains numerous small, soft [[seed]]s which are edible.
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The '''eggplant''',  '''aubergine''', or '''brinjal''' (''Solanum melongena'') is a plant of the family ''[[Solanaceae]]'' (also known as the nightshades) and genus ''[[Solanum]]''. It bears a [[fruit]] of the same name, commonly used as a [[vegetable]] in cooking. As a night-shade, it is closely related to the [[tomato]] and [[potato]] and is native to [[India]] and [[Sri Lanka]].  
  
 +
It is a delicate [[perennial plant|perennial]] often cultivated as an [[annual plant|annual]]. It grows 40 to 150 cm (16 to 57 in) tall, with large coarsely lobed [[leaf|leaves]] that are 10 to 20 cm (4-8 in) long and 5 to 10 cm (2-4 in) broad.  (Semi-)wild types can grow much larger, to 225 cm (7 ft) with large leaves over 30 cm (12 in) long and 15 cm (6 in) broad.  The stem is often [[spine (biology)|spiny]]. The [[flower]]s are white to purple, with a five-lobed [[Corolla (flower)|corolla]] and yellow [[stamen]]s. The [[fruit]] is fleshy, less than 3 cm in diameter on wild plants, but much larger in cultivated forms. 
 +
 +
The fruit is botanically classified as a [[berry]], and contains numerous small, soft [[seed]]s, which are edible, but are bitter because they contain [[nicotine|nicotinoid]] [[alkaloid]]s, unsurprising in a close relative of tobacco.
 
==History==
 
==History==
 
[[Image:Eggplant (Flower).jpg|left|thumb|250px|''Solanum melongena'', flower]]
 
[[Image:Eggplant (Flower).jpg|left|thumb|250px|''Solanum melongena'', flower]]
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The eggplant is an important food crop grown for its large, pendulous purple or white [[fruit]]. It has been cultivated in southern and eastern [[Asia]] since prehistory but appears to have become known to the Western world no earlier than ca. 1500 [[Common era|CE]]. The numerous [[Arabic language|Arabic]] and North African names for it, along with the lack of ancient Greek and Roman names, indicate that it was introduced throughout the [[Mediterranean]] area by the [[Arabs]] in the early [[Middle Ages]]. The scientific name ''Solanum melongena'' is derived from a 16th century Arabic term for one kind of eggplant.
 
  
−
The name ''eggplant''  developed in the [[United States]], [[Australia]], and [[Canada]] because the fruits of some 18th century European cultivars were yellow or white and resembled goose or hen's eggs. The name ''aubergine'' in British English developed based on the French ''aubergine'' (as derived from [[Catalan language|Catalan]] ''albergínia''). In Indian and South African English, the fruit is known as a "brinjal."  Aubergine and brinjal, with their distinctive br-jn or brn-jl aspects, derive from Arabic and Sanskrit.  
+
The eggplant is a food crop grown for its [[fruit]], which can be any size from small to large and pendulous, depending on cultivar, and might be many colors, especially purple, green, or white. Eggplant is native to [[India]].<ref>Tsao and Lo in "Vegetables: Types and Biology". ''Handbook of Food Science, Technology, and Engineering'' by Yiu H. Hui (2006). CRC Press. ISBN 1574445510.</ref><ref>Doijode, S. D. (2001). ''Seed storage of horticultural crops'' (pp 157). Haworth Press: ISBN 1560229012</ref> It has been cultivated in southern and eastern [[Asia]] since prehistory but appears to have become known to the Western world no earlier than ca. 1500 [[Common era|CE]]. The first known written record of the eggplant is found in [[Qí mín yào shù]], an ancient Chinese agricultural treatise completed in 544 C.E.<ref>{{cite |author=Fuchsia Dunlop |title=Revolutionary Chinese Cookbook: Recipes from Hunan Province |publisher=Ebury Press |date=2006 |pages=202}}</ref> The numerous [[Arabic language|Arabic]] and North African names for it, along with the lack of ancient Greek and Roman names, indicate that it was introduced throughout the [[Mediterranean]] area by the [[Arabs]] in the early [[Middle Ages]]. The scientific name ''Solanum melongena'' is derived from a 16th century Arabic term for one kind of eggplant.
 +
 
 +
The name ''eggplant''  developed in the [[United States]], [[Australia]], [[New Zealand]], and [[Canada]] because the fruits of some 18th century European cultivars were yellow or white and resembled goose or hen's eggs. The name ''aubergine'' in British English developed based on the French ''aubergine'' (as derived from [[Catalan language|Catalan]] ''albergínia,'' from [[Arabic language|Arabic]] ''al-badinjan,'' from [[Persian language|Persian]] ''badin-gan'', from [[Sanskrit]] ''vatin-ganah''.). In Indian and South African English, the fruit is known as a "brinjal."  Aubergine and brinjal, with their distinctive br-jn or brn-jl aspects, derive from Arabic and Sanskrit. In the caribbean [[Trinidad]], it also goes by the latin derivative "melongen".
  
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Because of the eggplant's relationship with the [[Solanaceae|Solanaceae (nightshade) family]], it was at one time believed to be poisonous. While it is true that eggplant can generally be eaten without ill effect by most people, for some, the eating of eggplant as well as other edible nightshade plants (tomato, potato, and capsicum/peppers) can indeed be harmful. Some eggplants can be rather bitter, which can irritate the stomach lining and cause gastritis. More importantly, nightshades, including eggplant, can cause or significantly worsen arthritis and should be avoided by those sensitive to them. <ref>N. F. Childers (PhD) and M. S. Margoles (MD). (1993). [http://www.noarthritis.com/research.htm "An apparent relation of nightshades (Solanaceae) to arthritis"]. ''Journal of Neurological and Orthopedic Medical Surgery''. 12: 227-231. (Arthritis Nightshades Research Foundation, 1993) Retrieved November 17, 2007</ref>
+
Because of the eggplant's relationship with the [[Solanaceae|Solanaceae (nightshade) family]], it was at one time believed to be poisonous. While it is true that eggplant can generally be eaten without ill effect by most people, for some, the eating of eggplant as well as other edible nightshade plants (tomato, potato, and capsicum/peppers) can indeed be harmful. Some eggplants can be rather bitter, which can irritate the stomach lining and cause gastritis. Some sources, particularly in the natural health community, state that nightshades, including eggplant, can cause or significantly worsen arthritis and should be avoided by those sensitive to them. <ref>Childers, N.F. (PhD) & Margoles, M.S. (MD). (1993). An apparent relation of nightshades (Solanaceae) to arthritis. Journal of Neurological and Orthopedic Medical Surgery. 12: 227-231. (article provided on-line by the Arthritis Nightshades Research Foundation | http://www.noarthritis.com/research.htm </ref>
  
 
==Cultivated varieties==
 
==Cultivated varieties==
 +
[[Image:Three Types of Eggplant.jpg|thumb|Three varieties of eggplant]]
 +
The most widely grown cultivated varieties ([[cultivar]]s) in [[Europe]] and [[North America]] today are elongated ovoid, 12-25 cm long (4 1/2 to 9 in) and 6-9 cm broad (2 to 4 in) with a dark purple skin. A much wider range of shapes, sizes and colors is grown in India and elsewhere in Asia. Larger varieties weighing up to a kilogram (2 pounds) grow in the region between the Ganges and Yamuna rivers, while smaller varieties are found elsewhere. Colors vary from white to yellow or green as well as reddish-purple and dark purple. Some cultivars have a color gradient, from white at the stem to bright pink to deep purple or even black. Green or purple cultivars with white striping also exist. Chinese eggplants are commonly shaped like a narrower, slightly pendulous [[cucumber]], and sometimes were called Japanese eggplants in North America. 
  
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[[Image:Eggplant-sliced.jpg|right|thumb|A purple eggplant which has been sliced in half, showing the inside. The flesh surrounding the seeds is already beginning to [[oxidize]] and turn brown just minutes after slicing.]] The most widely grown cultivated varieties ([[cultivar]]s) in [[Europe]] and [[North America]] today are elongated ovoid, 12-25 cm long (4 1/2 to 9 in) and 6-9 cm broad (2 to 4 in) with a dark purple skin. A much wider range of shapes, sizes and colors is grown in India and elsewhere in Asia. Larger varieties weighing up to a kilogram grow in the region between the Ganges and Yamuna rivers, while smaller varieties are found elsewhere. Colors vary from white to yellow or green as well as reddish-purple and dark purple. Some cultivars have a color gradient, from white at the stem to bright pink to deep purple or even black. Green or purple cultivars with white striping also exist. Chinese eggplants are commonly shaped like a narrower, slightly pendulous [[cucumber]], and sometimes were called Japanese eggplants in North America. 
+
Oval or elongated oval-shaped and black-skinned cultivars include: 'Harris Special Hibush', 'Burpee Hybrid', 'Black Magic', 'Classic', 'Dusky', and 'Black Beauty'. Long, slim cultivars with purple-black skin include: 'Little Fingers', 'Ichiban', 'Pingtung Long', and 'Tycoon'; with green skin: 'Louisiana Long Green' and 'Thai (Long) Green'; with white skin: 'Dourga'. Traditional, white-skinned, oval-shaped cultivars include 'Casper' and 'Easter Egg'. Bicolored cultivars with color gradient include: 'Rosa Bianca', and 'Violetta di Firenze'.
−
 
+
Bicolored cultivars with striping include: 'Listada de Gandia' and 'Udumalapet'. In some parts of India, miniature varieties of eggplants (most commonly called ''Vengan'') are very popular.
−
Oval or elongated oval-shaped and black-skinned cultivars include: 'Harris Special Hibush', 'Burpee Hybrid', 'Black Magic', 'Classic', 'Dusky', and 'Black Beauty'. Long, slim cultivars with purple-black skin include: 'Little Fingers', 'Pingtung Long' and 'Tycoon'; with green skin: 'Louisiana Long Green' and 'Thai (Long) Green'; with white skin: 'Dourga'. Traditional, white-skinned, oval-shaped cultivars include 'Casper' and 'Easter Egg'. Bicolored cultivars with color gradient include: 'Rosa Bianca', and 'Violetta di Firenze'.
 
−
Bicolored cultivars with striping include: 'Listada de Gandia' and 'Udumalapet'. '''Matti Gulla''' or Matti brinjal is a unique variety of eggplant grown in the village of [[Matti]] in the [[Udupi]] district of India; it is light green in color and round in shape. Some brinjals of this variety weigh more than one kilogram.
 
−
 
 
−
[[Image:mattigulla.jpg|right|thumb|Matti Gulla]]
 
−
[[Image:Eggplant (Fruit).jpg|left|250px|thumb|''Solanum melongena'', fruit]]
 
  
 
==Cooking==
 
==Cooking==
 +
The raw fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. Salting and then rinsing the sliced eggplant (known as "degorging") can soften and remove much of the bitterness.  Some modern varieties do not need this treatment, as they are less bitter.{{citation}} The eggplant is capable of absorbing large amounts of cooking fats and sauces, allowing for very rich dishes, but the salting process will reduce the amount of oil absorbed. The fruit flesh is smooth; as in the related [[tomato]], the numerous [[seeds]] are soft and edible along with the rest of the fruit. The thin skin is also edible, so that the eggplant need not be peeled.
  
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[[Image:Melanzane alla Parmigiana.jpg|thumb|250px|[[Eggplant parmesan|Melanzane alla Parmigiana]], or Eggplant Parmesan (baked with [[Parmesan]] cheese).]]
+
[[Image:Melanzane alla Parmigiana.jpg|thumb|[[Eggplant parmesan|Melanzane alla Parmigiana]], or Eggplant Parmesan (baked with [[Parmesan]] cheese).]]
  
−
The raw fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. Salting and then rinsing the sliced eggplant (known as "degorging") can soften and remove much of the bitterness.  Some modern varieties do not need this treatment, as they are less bitter.{{citation}} The eggplant is capable of absorbing large amounts of cooking fats and sauces, allowing for very rich dishes, but the salting process will reduce the amount of oil absorbed. The fruit flesh is smooth; as in the related [[tomato]], the numerous [[seeds]] are soft and edible along with the rest of the fruit. The thin skin is also edible, so that the eggplant need not be peeled.
+
The eggplant is used in cuisines from [[Japanese cuisine|Japan]] to [[Spanish cuisine|Spain]]. It is often stewed, as in the French [[ratatouille]], the [[Italian cuisine|Italian]] [[Eggplant parmesan|melanzane alla parmigiana]], the Greek [[moussaka]], and [[Middle Eastern cuisine|Middle-Eastern]] and [[South Asian cuisine|South Asian]] dishes. It may also be roasted in its skin until charred, so that the pulp can be removed and blended with other ingredients such as lemon, tahini, and garlic, as in the Middle Eastern dish [[baba ghanoush]] and the similar [[Greek cuisine|Greek dish]] [[melitzanosalata]] or the [[Indian cuisine|Indian dishes]] of Baigan Bhartha or Gojju. It can be sliced, [[battered]], and [[deep-fried]], then served with various [[sauce]]s which may be  based on [[yoghurt]], tahini, or tamarind.  Grilled and mashed eggplant mixed with [[onions]], [[tomatoes]], and [[spices]] makes the Indian dish ''baingan ka bhartha''. The eggplant can also be stuffed with [[meat]], [[rice]], or other fillings and then baked. In the [[Caucasus]], for example, it is fried and stuffed with [[walnut paste]] to make [[nigvziani badrijani]].
  
−
The eggplant is used in cuisines from [[Japanese cuisine|Japan]] to [[Spanish cuisine|Spain]]. It is often stewed, as in the French [[ratatouille]], the [[Italian cuisine|Italian]] [[melanzane alla parmigiana]], the Greek [[moussaka]], and many South Asian dishes. It may also be roasted in its skin until charred, so that the pulp can be removed and blended with other ingredients such as lemon, tahini, and garlic, as in the Middle Eastern dish [[baba ghanoush]] and the similar [[Greek cuisine|Greek dish]] [[melitzanosalata]] or the [[Indian cuisine|Indian dishes]] of Baigan Bhartha or Gojju. It can be sliced, [[battered]], and [[deep-fried]], then served with various [[sauce]]s which may be  based on [[yoghurt]], tahini, or tamarind.  Grilled and mashed eggplant mixed with [[onions]], [[tomatoes]], and [[spices]] makes the Indian dish ''baingan ka bhartha''. The eggplant can also be stuffed with [[meat]], [[rice]], or other fillings and then baked. In the [[Caucasus]], for example, it is fried and stuffed with [[walnut paste]] to make [[nigvziani badrijani]].
+
As a native plant, it is widely used in [[Indian cuisine]], for example in [[sambar (dish)|sambhar]], [[chutney]], [[curries]], and [[oil preserves|achaar]]. Owing to its versatile nature and wide use in both everyday and festive Indian food, it is often described (under the name brinjal) as the 'King of Vegetables'.  In one dish, Brinjal is stuffed with ground [[coconut]], [[peanuts]], and [[masala]] and then cooked in oil.
−
 
 
−
As a native plant, it is widely used in [[South Indian cuisine]], for example in [[sambar (dish)|sambhar]], [[chutney]], [[curries]], and [[oil preserves|achaar]]. Owing to its versatile nature and wide use in both everyday and festive South Indian food, it is often described (under the name brinjal) as the 'King of Vegetables' in South India.  In the cuisine of [[North Karnataka]] in South India, Brinjal is stuffed with ground [[coconut]], [[peanuts]], and [[masala]] and then cooked in oil. This is called ''yengai'' in the local language and when eaten with [[sorghum]] bread, ''jolada rotti'', is a delicacy.
 
  
 
==Cultivation==
 
==Cultivation==
 
In tropical and subtropical climates, the eggplant can be sown directly into the garden. Eggplant grown in [[temperate]] climates fares better when transplanted into the garden after all danger of [[frost]] is past. Seeds are typically started eight to ten weeks prior to the anticipated frost-free date.
 
In tropical and subtropical climates, the eggplant can be sown directly into the garden. Eggplant grown in [[temperate]] climates fares better when transplanted into the garden after all danger of [[frost]] is past. Seeds are typically started eight to ten weeks prior to the anticipated frost-free date.
  
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Many pests and diseases which afflict other solanaceous vegetables, such as tomato, pepper (capsicum), and potato, are also troublesome to eggplants. For this reason, it should not be planted in areas previously occupied by its close relatives. Four years should separate successive crops of eggplants. Common North American pests include the [[Colorado potato beetle|potato beetle]], [[flea beetle]], [[aphid]]s and [[Tetranychus urticae|spider mites]]. Many of these can be controlled using ''[[Bacillus thuringiensis|Bacillus thurengensis]]'' (Bt), a [[Bacteria|bacterium]] that attacks the soft-bodied larvae. (Adults can be removed by hand, though flea beetles can be especially difficult to control.) Good sanitation and crop-rotation practices are extremely important for controlling fungal disease, the most serious of which is [[Verticillium]].
+
Many pests and diseases which afflict other solanaceous vegetables, such as tomato, pepper (capsicum), and potato, are also troublesome to eggplants. For this reason, it should not be planted in areas previously occupied by its close relatives. Four years should separate successive crops of eggplants. Common North American pests include the [[Colorado potato beetle|potato beetle]], [[flea beetle]], [[aphid]]s and [[Tetranychus urticae|spider mites]]. Many of these can be controlled using ''[[Bacillus thuringiensis]]'' (Bt), a [[Bacteria|bacterium]] that attacks the soft-bodied larvae. (Adults can be removed by hand, though flea beetles can be especially difficult to control.) Good sanitation and crop-rotation practices are extremely important for controlling fungal disease, the most serious of which is [[Verticillium]].
  
 
Spacing should be 45 cm (18 in) to 60 cm (24 in) between plants, depending on cultivar, and 60 cm to 90 cm (24 to 36 in) between rows, depending on the type of cultivation equipment being used. Mulching will help conserve moisture and prevent weeds and fungal diseases. The flowers are relatively unattractive to [[bee]]s and the first blossoms often do not set fruit. [[Hand pollination]] will improve the set of the first blossoms. Fruits are typically cut from the vine just above the calyx owing to the semi-woody stems.
 
Spacing should be 45 cm (18 in) to 60 cm (24 in) between plants, depending on cultivar, and 60 cm to 90 cm (24 to 36 in) between rows, depending on the type of cultivation equipment being used. Mulching will help conserve moisture and prevent weeds and fungal diseases. The flowers are relatively unattractive to [[bee]]s and the first blossoms often do not set fruit. [[Hand pollination]] will improve the set of the first blossoms. Fruits are typically cut from the vine just above the calyx owing to the semi-woody stems.
  
 
==Statistics==
 
==Statistics==
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According to the USDA, production of eggplant is highly concentrated, with 93 percent of output coming from seven countries. China is the top producer(55% of world output) and India (28%); Egypt, Turkey, and Japan round out the top producing nations.  United States is the 20th largest producer.  More than 4 million acres (16,000 km²) are devoted to the cultivation of eggplant in the world.<ref name="usda2007">[http://www.ers.usda.gov/Briefing/Vegetables/vegpdf/EggplantHigh.pdf Vegetables and Melons Outlook], 23, (Economic Research Service, USDA, December 14, 2006). Retrieved November 17, 2007</ref>
+
[[Image:Eggplant-sliced.jpg|right|thumb|A purple eggplant which has been sliced in half, showing the inside. The flesh surrounding the seeds is already beginning to [[oxidize]] and will turn brown just minutes after slicing.]]
  
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==Health==
+
According to the USDA, production of eggplant is highly concentrated, with 93 percent of output coming from seven countries. China is the top producer(55% of world output) and India is second (28%); Egypt, Turkey, and Japan round out the top producing nations.  United States is the 20th largest producer.  More than 4 million acres (16,000 km²) are devoted to the cultivation of eggplant in the world.<ref name="usda2007">{{cite web |url=http://www.ers.usda.gov/Briefing/Vegetables/vegpdf/EggplantHigh.pdf |title=Vegetables and Melons Outlook/VGS-318 |accessdate=2007-04-24 |date=2006-12-14 |format=PDF |work=Economic Research Service |publisher=USDA |pages=23}}</ref>
 +
 
 +
{| border="1" cellpadding="3" cellspacing="0" width="60%" class="wikitable" align=left style="clear:left"
 +
! colspan=5|Top Ten Eggplant Producers — 2005
 +
|-
 +
! bgcolor="#DDDDFF" width="30%" | Country
 +
! bgcolor="#DDDDFF" width="25%" | Production (Int $1000)
 +
! bgcolor="#DDDDFF" width="10%" | Footnote
 +
! bgcolor="#DDDDFF" width="25%" | Production (MT)
 +
! bgcolor="#DDDDFF" width="10%" | Footnote
 +
|-
 +
| {{PRC}} || 2,734,280 || C || 17,030,300 || F
 +
|-
 +
| {{IND}} || 1,318,888 || C || 8,200,000 || F
 +
|-
 +
| {{EGY}} || 160,840 || C || 1,000,000 || F
 +
|-
 +
| {{TUR}} || 141,539 || C || 880,000 ||
 +
|-
 +
| {{JPN}} || 63,532 || C || 395,000 || F
 +
|-
 +
| {{ITA}} || 60,095 || C || 373,635 ||
 +
|-
 +
| {{IDN}} || 40,566 || C || 252,216 || 
 +
|-
 +
| {{SUD}} || 36,993 || C || 230,000 || F
 +
|-
 +
| {{PHL}} || 29,273 || C || 182,000 || F
 +
|-
 +
| {{SYR}} || 21,231 || C || 132,000 || F
 +
|-
 +
|colspan=5 style="font-size:.7em"|No symbol = official figure,F = FAO estimate, * = Unofficial figure, C = Calculated figure;<br>
 +
Production in Int $1000 have been calculated based on 1999-2001 international prices<br>
 +
Source: [http://www.fao.org/es/ess/top/commodity.html?lang=en&item=399&year=2005 Food And Agricultural Organization of United Nations: Economic And Social Department: The Statistical Devision]
 +
|}
 +
{{-}}
 +
 
 +
==Health properties==
 +
{{nutritionalvalue
 +
| name=Eggplant, raw
 +
| kJ=102
 +
| protein=1.01 g
 +
| fat=0.19 g
 +
| carbs=5.7 g
 +
| fiber=3.4 g
 +
| sugars=2.35 g
 +
| glucose=
 +
| fructose=
 +
| iron_mg=0.24
 +
| opt1n=[[Manganese]] 0.25 mg 
 +
| opt1v=
 +
| calcium_mg=9
 +
| magnesium_mg=14
 +
| phosphorus_mg=25
 +
| potassium_mg=230
 +
| zinc_mg=0.16
 +
| vitC_mg=2.2
 +
| pantothenic_mg=0.281
 +
| vitB6_mg=0.084
 +
| folate_ug=22
 +
| thiamin_mg=0.039
 +
| riboflavin_mg=0.037
 +
| niacin_mg=0.649
 +
| right=1
 +
| source_usda=1 }}
  
 
Studies of the Institute of Biology of São Paulo State University, Brazil ([[Instituto de Biociências]] of the [[UNESP]] de [[Botucatu]], [[São Paulo]]) showed that eggplant is effective in the treatment of high blood cholesterol
 
Studies of the Institute of Biology of São Paulo State University, Brazil ([[Instituto de Biociências]] of the [[UNESP]] de [[Botucatu]], [[São Paulo]]) showed that eggplant is effective in the treatment of high blood cholesterol
−
[[hypercholesterolemia]] and in the control of [[cholesterol]] (about 30% reduction).{{Fact|date=February 2007}}
+
[[hypercholesterolemia]].
 +
 
 +
It can block the formation of [[free radicals]], help control [[cholesterol]] levels and is also a source of [[folic acid]] and [[potassium]].<ref>[http://www.health24.com/dietnfood/Healthy_foods/15-18-20-127.asp Health24.com] - Aubergine</ref>
  
−
Eggplant is richer in nicotine than any other edible plant. However, the amount of nicotine from eggplant or any other food is negligible compared to passive smoking. <ref>Edward F. Domino, Erich Hornbach and Tsenge Demana. [http://content.nejm.org/cgi/content/full/329/6/437?ijkey=09174147c440b96900667f3fef93fd3cd0100cee&keytype2=tf_ipsecsha The Nicotine Content of Common Vegetables], ''The New England Journal of Medicine'', Volume 329:437, Number 6, (August 5, 1993) Retrieved November 17, 2007</ref>
+
Eggplant is richer in [[nicotine]] than any other edible plant, with a concentration of 100 ng/g (or 0.01mg/100g). However, the amount of nicotine from eggplant or any other food is negligible compared to passive smoking.<ref>Edward F. Domino, Erich Hornbach, Tsenge Demana, [http://content.nejm.org/cgi/content/full/329/6/437?ijkey=09174147c440b96900667f3fef93fd3cd0100cee&keytype2=tf_ipsecsha The Nicotine Content of Common Vegetables], The New England Journal of Medicine, Volume 329:437 August 5, 1993 Number 6 </ref>
  
 
== See also ==
 
== See also ==
 
<div style="-moz-column-count:2; column-count:2;">
 
<div style="-moz-column-count:2; column-count:2;">
 
* [[Solanum gilo]]
 
* [[Solanum gilo]]
−
* [[Caviar d'aubergine]] (French [[Provencal Cuisine]])
 
 
* [[Eggplant salad]]
 
* [[Eggplant salad]]
 
** [[Baba ghanoush]]  
 
** [[Baba ghanoush]]  
Line 73: Line 137:
 
* [[Escalivada]] ([[Catalan cuisine]])
 
* [[Escalivada]] ([[Catalan cuisine]])
 
* [[Musakka]] ([[Turkish cuisine]])
 
* [[Musakka]] ([[Turkish cuisine]])
−
* [[Mutabbal]] (Lebanese cuisine)
+
* [[Mutabbel]] (Lebanese cuisine)
 
* [[Thai eggplant]]
 
* [[Thai eggplant]]
−
* [[Mirza Qasimi]]
 
 
</div>
 
</div>
  
 
==Image gallery==
 
==Image gallery==
 
<gallery>
 
<gallery>
 +
 +
Image:mattigulla.jpg|Matti Gulla
 
Image:Japaneseeggplant.jpg|Japanese eggplant
 
Image:Japaneseeggplant.jpg|Japanese eggplant
 
Image:Japanese eggplant flower.jpg |Japanese eggplant flower
 
Image:Japanese eggplant flower.jpg |Japanese eggplant flower
 
Image:Eggplant.JPG
 
Image:Eggplant.JPG
 +
Image:Eggplant (Fruit).jpg|fruit
 
Image:Eggplant.jpg
 
Image:Eggplant.jpg
 
Image:Aubergines.jpg|Purple eggplants
 
Image:Aubergines.jpg|Purple eggplants
Line 90: Line 156:
 
Image:Thai eggplant fruit-KayEss-2.jpeg|The fruit of the Thai eggplant. The white residue on the leaves is common.
 
Image:Thai eggplant fruit-KayEss-2.jpeg|The fruit of the Thai eggplant. The white residue on the leaves is common.
 
Image:Auberginej.jpg|A long slender eggplant.
 
Image:Auberginej.jpg|A long slender eggplant.
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Image:Eggplant mutant.jpg|a deformed eggplant
 
 
</gallery>
 
</gallery>
 
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==Notes==
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==References==
 
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== External links ==
 
== External links ==
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All links retrieved November 17, 2007
 
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{{commons|Solanum melongena}}
 
{{commons|Solanum melongena}}
 
{{Cookbook|Eggplant}}
 
{{Cookbook|Eggplant}}
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*[http://www.pfaf.org/database/plants.php?Solanum+melongena Aubergine]-Plants for a Future, updated 2004.
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*[http://www.pfaf.org/database/plants.php?Solanum+melongena Aubergine]: Plants for a Future database
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*[http://www.nhm.ac.uk/research-curation/projects/solanaceaesource/taxonomy/description-detail.jsp?spnumber=3819 ''Solanum melongena'' L. on Solanaceae Source], Natural History Museum, 2007
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*[http://www.nhm.ac.uk/research-curation/projects/solanaceaesource/taxonomy/description-detail.jsp?spnumber=3819 ''Solanum melongena'' L. on Solanaceae Source] - Images, specimens and a full list of scientific synonyms previously used to refer to the eggplant.
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*[http://www.foodsdatabase.com/LinkedLabel.aspx?FoodId=14090 Nutrition facts]-Foodsdatabase.com
 
  
 
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Revision as of 20:49, 26 May 2008

"Aubergine" redirects here.
Eggplant / Aubergine
Solanum melongena ja02.jpg
Scientific classification
Kingdom: Plantae
Class: Magnoliopsida
Subclass: Asteridae
Order: Solanales
Family: Solanaceae
Genus: Solanum
Species: S. melongena
Binomial name
Solanum melongena
L.

The eggplant, aubergine, or brinjal (Solanum melongena) is a plant of the family Solanaceae (also known as the nightshades) and genus Solanum. It bears a fruit of the same name, commonly used as a vegetable in cooking. As a night-shade, it is closely related to the tomato and potato and is native to India and Sri Lanka.

It is a delicate perennial often cultivated as an annual. It grows 40 to 150 cm (16 to 57 in) tall, with large coarsely lobed leaves that are 10 to 20 cm (4-8 in) long and 5 to 10 cm (2-4 in) broad. (Semi-)wild types can grow much larger, to 225 cm (7 ft) with large leaves over 30 cm (12 in) long and 15 cm (6 in) broad. The stem is often spiny. The flowers are white to purple, with a five-lobed corolla and yellow stamens. The fruit is fleshy, less than 3 cm in diameter on wild plants, but much larger in cultivated forms.

The fruit is botanically classified as a berry, and contains numerous small, soft seeds, which are edible, but are bitter because they contain nicotinoid alkaloids, unsurprising in a close relative of tobacco.

History

Solanum melongena, flower

The eggplant is a food crop grown for its fruit, which can be any size from small to large and pendulous, depending on cultivar, and might be many colors, especially purple, green, or white. Eggplant is native to India.[1][2] It has been cultivated in southern and eastern Asia since prehistory but appears to have become known to the Western world no earlier than ca. 1500 C.E. The first known written record of the eggplant is found in Qí mín yào shù, an ancient Chinese agricultural treatise completed in 544 C.E.[3] The numerous Arabic and North African names for it, along with the lack of ancient Greek and Roman names, indicate that it was introduced throughout the Mediterranean area by the Arabs in the early Middle Ages. The scientific name Solanum melongena is derived from a 16th century Arabic term for one kind of eggplant.

The name eggplant developed in the United States, Australia, New Zealand, and Canada because the fruits of some 18th century European cultivars were yellow or white and resembled goose or hen's eggs. The name aubergine in British English developed based on the French aubergine (as derived from Catalan albergínia, from Arabic al-badinjan, from Persian badin-gan, from Sanskrit vatin-ganah.). In Indian and South African English, the fruit is known as a "brinjal." Aubergine and brinjal, with their distinctive br-jn or brn-jl aspects, derive from Arabic and Sanskrit. In the caribbean Trinidad, it also goes by the latin derivative "melongen".

Because of the eggplant's relationship with the Solanaceae (nightshade) family, it was at one time believed to be poisonous. While it is true that eggplant can generally be eaten without ill effect by most people, for some, the eating of eggplant as well as other edible nightshade plants (tomato, potato, and capsicum/peppers) can indeed be harmful. Some eggplants can be rather bitter, which can irritate the stomach lining and cause gastritis. Some sources, particularly in the natural health community, state that nightshades, including eggplant, can cause or significantly worsen arthritis and should be avoided by those sensitive to them. [4]

Cultivated varieties

Three varieties of eggplant

The most widely grown cultivated varieties (cultivars) in Europe and North America today are elongated ovoid, 12-25 cm long (4 1/2 to 9 in) and 6-9 cm broad (2 to 4 in) with a dark purple skin. A much wider range of shapes, sizes and colors is grown in India and elsewhere in Asia. Larger varieties weighing up to a kilogram (2 pounds) grow in the region between the Ganges and Yamuna rivers, while smaller varieties are found elsewhere. Colors vary from white to yellow or green as well as reddish-purple and dark purple. Some cultivars have a color gradient, from white at the stem to bright pink to deep purple or even black. Green or purple cultivars with white striping also exist. Chinese eggplants are commonly shaped like a narrower, slightly pendulous cucumber, and sometimes were called Japanese eggplants in North America.

Oval or elongated oval-shaped and black-skinned cultivars include: 'Harris Special Hibush', 'Burpee Hybrid', 'Black Magic', 'Classic', 'Dusky', and 'Black Beauty'. Long, slim cultivars with purple-black skin include: 'Little Fingers', 'Ichiban', 'Pingtung Long', and 'Tycoon'; with green skin: 'Louisiana Long Green' and 'Thai (Long) Green'; with white skin: 'Dourga'. Traditional, white-skinned, oval-shaped cultivars include 'Casper' and 'Easter Egg'. Bicolored cultivars with color gradient include: 'Rosa Bianca', and 'Violetta di Firenze'. Bicolored cultivars with striping include: 'Listada de Gandia' and 'Udumalapet'. In some parts of India, miniature varieties of eggplants (most commonly called Vengan) are very popular.

Cooking

The raw fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. Salting and then rinsing the sliced eggplant (known as "degorging") can soften and remove much of the bitterness. Some modern varieties do not need this treatment, as they are less bitter.  The eggplant is capable of absorbing large amounts of cooking fats and sauces, allowing for very rich dishes, but the salting process will reduce the amount of oil absorbed. The fruit flesh is smooth; as in the related tomato, the numerous seeds are soft and edible along with the rest of the fruit. The thin skin is also edible, so that the eggplant need not be peeled.

Melanzane alla Parmigiana, or Eggplant Parmesan (baked with Parmesan cheese).

The eggplant is used in cuisines from Japan to Spain. It is often stewed, as in the French ratatouille, the Italian melanzane alla parmigiana, the Greek moussaka, and Middle-Eastern and South Asian dishes. It may also be roasted in its skin until charred, so that the pulp can be removed and blended with other ingredients such as lemon, tahini, and garlic, as in the Middle Eastern dish baba ghanoush and the similar Greek dish melitzanosalata or the Indian dishes of Baigan Bhartha or Gojju. It can be sliced, battered, and deep-fried, then served with various sauces which may be based on yoghurt, tahini, or tamarind. Grilled and mashed eggplant mixed with onions, tomatoes, and spices makes the Indian dish baingan ka bhartha. The eggplant can also be stuffed with meat, rice, or other fillings and then baked. In the Caucasus, for example, it is fried and stuffed with walnut paste to make nigvziani badrijani.

As a native plant, it is widely used in Indian cuisine, for example in sambhar, chutney, curries, and achaar. Owing to its versatile nature and wide use in both everyday and festive Indian food, it is often described (under the name brinjal) as the 'King of Vegetables'. In one dish, Brinjal is stuffed with ground coconut, peanuts, and masala and then cooked in oil.

Cultivation

In tropical and subtropical climates, the eggplant can be sown directly into the garden. Eggplant grown in temperate climates fares better when transplanted into the garden after all danger of frost is past. Seeds are typically started eight to ten weeks prior to the anticipated frost-free date.

Many pests and diseases which afflict other solanaceous vegetables, such as tomato, pepper (capsicum), and potato, are also troublesome to eggplants. For this reason, it should not be planted in areas previously occupied by its close relatives. Four years should separate successive crops of eggplants. Common North American pests include the potato beetle, flea beetle, aphids and spider mites. Many of these can be controlled using Bacillus thuringiensis (Bt), a bacterium that attacks the soft-bodied larvae. (Adults can be removed by hand, though flea beetles can be especially difficult to control.) Good sanitation and crop-rotation practices are extremely important for controlling fungal disease, the most serious of which is Verticillium.

Spacing should be 45 cm (18 in) to 60 cm (24 in) between plants, depending on cultivar, and 60 cm to 90 cm (24 to 36 in) between rows, depending on the type of cultivation equipment being used. Mulching will help conserve moisture and prevent weeds and fungal diseases. The flowers are relatively unattractive to bees and the first blossoms often do not set fruit. Hand pollination will improve the set of the first blossoms. Fruits are typically cut from the vine just above the calyx owing to the semi-woody stems.

Statistics

A purple eggplant which has been sliced in half, showing the inside. The flesh surrounding the seeds is already beginning to oxidize and will turn brown just minutes after slicing.

According to the USDA, production of eggplant is highly concentrated, with 93 percent of output coming from seven countries. China is the top producer(55% of world output) and India is second (28%); Egypt, Turkey, and Japan round out the top producing nations. United States is the 20th largest producer. More than 4 million acres (16,000 km²) are devoted to the cultivation of eggplant in the world.[5]

Top Ten Eggplant Producers — 2005
Country Production (Int $1000) Footnote Production (MT) Footnote
Flag of People's Republic of China People's Republic of China 2,734,280 C 17,030,300 F
Flag of India India 1,318,888 C 8,200,000 F
Flag of Egypt Egypt 160,840 C 1,000,000 F
Flag of Turkey Turkey 141,539 C 880,000
Flag of Japan Japan 63,532 C 395,000 F
Flag of Italy Italy 60,095 C 373,635
Flag of Indonesia Indonesia 40,566 C 252,216
Flag of Sudan Sudan 36,993 C 230,000 F
Flag of Philippines Philippines 29,273 C 182,000 F
Flag of Syria Syria 21,231 C 132,000 F
No symbol = official figure,F = FAO estimate, * = Unofficial figure, C = Calculated figure;

Production in Int $1000 have been calculated based on 1999-2001 international prices
Source: Food And Agricultural Organization of United Nations: Economic And Social Department: The Statistical Devision


Health properties

Eggplant, raw
Nutritional value per 100 g
Energy 20 kcal   100 kJ
Carbohydrates     5.7 g
- Sugars  2.35 g
- Dietary fiber  3.4 g  
Fat 0.19 g
Protein 1.01 g
Thiamin (Vit. B1)  0.039 mg   3%
Riboflavin (Vit. B2)  0.037 mg   2%
Niacin (Vit. B3)  0.649 mg   4%
Pantothenic acid (B5)  0.281 mg  6%
Vitamin B6  0.084 mg 6%
Folate (Vit. B9)  22 μg  6%
Vitamin C  2.2 mg 4%
Calcium  9 mg 1%
Iron  0.24 mg 2%
Magnesium  14 mg 4% 
Phosphorus  25 mg 4%
Potassium  230 mg   5%
Zinc  0.16 mg 2%
Manganese 0.25 mg
Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database

Studies of the Institute of Biology of São Paulo State University, Brazil (Instituto de Biociências of the UNESP de Botucatu, São Paulo) showed that eggplant is effective in the treatment of high blood cholesterol hypercholesterolemia.

It can block the formation of free radicals, help control cholesterol levels and is also a source of folic acid and potassium.[6]

Eggplant is richer in nicotine than any other edible plant, with a concentration of 100 ng/g (or 0.01mg/100g). However, the amount of nicotine from eggplant or any other food is negligible compared to passive smoking.[7]

See also

  • Solanum gilo
  • Eggplant salad
    • Baba ghanoush
    • Salată de vinete (Romanian cuisine)
  • Escalivada (Catalan cuisine)
  • Musakka (Turkish cuisine)
  • Mutabbel (Lebanese cuisine)
  • Thai eggplant

Image gallery

  • Matti Gulla

  • Japanese eggplant

  • Japanese eggplant flower

  • Eggplant.JPG

  • fruit

  • Eggplant.jpg

  • Purple eggplants

  • Aubergine.jpg

  • Eggplant flower

  • The flowers of the Thai eggplant

  • The fruit of the Thai eggplant. The white residue on the leaves is common.

  • A long slender eggplant.


References
ISBN links support NWE through referral fees

  1. ↑ Tsao and Lo in "Vegetables: Types and Biology". Handbook of Food Science, Technology, and Engineering by Yiu H. Hui (2006). CRC Press. ISBN 1574445510.
  2. ↑ Doijode, S. D. (2001). Seed storage of horticultural crops (pp 157). Haworth Press: ISBN 1560229012
  3. ↑ Fuchsia Dunlop. Revolutionary Chinese Cookbook: Recipes from Hunan Province. Ebury Press, 2006.
  4. ↑ Childers, N.F. (PhD) & Margoles, M.S. (MD). (1993). An apparent relation of nightshades (Solanaceae) to arthritis. Journal of Neurological and Orthopedic Medical Surgery. 12: 227-231. (article provided on-line by the Arthritis Nightshades Research Foundation | http://www.noarthritis.com/research.htm
  5. ↑ Vegetables and Melons Outlook/VGS-318 (PDF). Economic Research Service pp. 23. USDA (2006-12-14). Retrieved 2007-04-24.
  6. ↑ Health24.com - Aubergine
  7. ↑ Edward F. Domino, Erich Hornbach, Tsenge Demana, The Nicotine Content of Common Vegetables, The New England Journal of Medicine, Volume 329:437 August 5, 1993 Number 6

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