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Eggplant
Every knowledge on vegetables, health and nutrition.
Scientific Name
Solanum Melongena (Solanaceae family).Common name
Eggplant
Varieties and seasons
With its dark purple skin, elongated shape and thick flesh, the Black Beauty Eggplant is the best known variety. There are, however, other varieties, including
-Japanese eggplants, white with faded purple streaks,
-the Dourga with its bright white colouring, small, elongated shape and thin skin
-the pink eggplant,
-the green eggplant,
-the Chinese eggplant with its purple skin and courgette shape, longer and more cylindrical than other varieties
Vegetable garden: growing eggplant
The eggplant is an annual plant that requires frequent watering, like most vegetables that contain a lot of water. Sow under cover between January and March, depending on the region.
Eggplants are ripe (full-coloured with a smooth, firm skin) for picking around 5 months later.
Production
Asia is the main eggplant producer, in particular China (53% of the global production), India (28%) and Turkey (4%). Northern Africa and Southern Europe are also important producers. France, Spain, Italy and the Netherlands supply a roughly equal amount of 25,000 tonnes of eggplants per year.
Consumption
French people eat 800 g per person per year, compared with around 10 kg per year per person in the Middle East!
Nutritional values (per 100 g)
Raw* | Cooked* | RDI *** | |
|---|---|---|---|
* Ciqual 1995 *** Recommended Daily Intake | |||
Energy | 18 kcal | 18 kcal | |
Proteins | 1 g | 1 g | |
Carbohydrates | 3.1 g | 3.1 g | |
Fat | 0.2 g | 0.2 g | |
Fibres | 2.4 g | 2 g | 30 g |
Sodium | 3 mg | 3 mg | |
Potassium | 262 mg | 210 mg | 2,000 mg |
Vitamin B9 | 19 µg | 14 µg | 200 µg |
Nutritionist’s advice
Eggplants contain a lot of water and are therefore low in calories.
However, it enjoys a high nutritional density and helps increase the supply of beneficial compounds (minerals, fibres and vitamins).
Its fibres - predominantly pectin - are kind on the digestive system, helping naturally regulate bowel movements.
What is about portions...?
-a child portion: two 0,5 cm-thick slices
-an adult portion: five 0,5 cm-thick slices
Cooking and nutrition: tasty combinations
-When cooked, eggplants are delicious with tomatoes, peppers and courgettes. It also marries well with lamb and beef. Garlic and olive oil are welcome guests in any eggplant dish too. Aubergine also takes the edge off the tanginess of tomatoes.
-Eaten cold, ”caviar d'aubergine” is a favourite: simply mix tomato pulp, cooked eggplant pulp, onions and olive oil together. Season with salt and pepper. Serve chilled.
