Eggplant – The Facts
What is eggplant?
Eggplant is known by several names: Eggplant, Aubergine, Brinjal and Melongen. It is a fruit from the nightshade family – similar to potatoes, tomatoes, capsicum – and is purple in colour. The fruit was once thought to be poisonous because it is from the nightshade family, however, this is not the case, except for individuals who may be allergic to it. The outside of the fruit is a deep purple colour and the shape somewhat resembles an egg, but the inside is a very light coloured spongey flesh that oxidizes and turns brown very quickly when cut. During cooking, the flesh soaks up the flavors in the dish and absorbs oil rapidly. It adds substance and subtle flavor to any dish and can be cooked any way. The only way it cannot be eaten is raw.
Why would I eat eggplant?
Eggplant is a natural vegetable. As far as I know, every fruit/vegetable has merits because it is natural. The
Eggplants have a small amount of nutrients. They are naturally low in calories and unpeeled, they provide some fiber. There is also some folate and potassium.
Nutrition Facts (1 cup cooked, cubed )
Calories 27.7
Protein .82 gram
Carbohydrates 6.57 grams
Dietary Fiber 2.48 grams
Phosphorus 21.78 mg
Potassium 245.52 mg
Folate 14.26 mcg
So while they are low in nutrients, they are also low in calories. The nature of the flesh when it is cooked means any dish is bulked up considerably – while not adding many calories.
How can I eat eggplant?
Eggplant can be cooked in many different ways. It can be cubed and added to a stirfry, roasted and pureed with garlic, lemon, olive oil and tahini to make a babaganoush dip. It can be hollowed out and stuffed with rice, capsicum, tomato, onion and cheese, then roasted or baked as a main. Eggplant can be enjoyed by everyone – here is a favorite recipe:
Eggplant Moussaka
INGREDIENTS
- 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
- salt
- 1 tablespoon butter
- 1 pound lean ground beef
- salt to taste
- ground black pepper to taste
- 2 onions, chopped
- 1 clove garlic, minced
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon fine herbs
- 2 tablespoons dried parsley
- 1/2 cup butter
- 1 (8 ounce) can tomato sauce
- 1/2 cup red wine
- 1 egg, beaten
- 1/4 cup olive oil
- 1 1/2 cups freshly grated Parmesan cheese
- 1/2 cup butter
- 6 tablespoons all-purpose flour
- 4 cups hot milk
- salt to taste
- ground white pepper, to taste
- 1/4 teaspoon ground nutmeg
DIRECTIONS
- Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.
- In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the nutmeg, fine herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
- To make the white sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.
- Arrange a layer of eggplant in a greased 9×13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the white sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.
- Bake for 1 hour at 350 degrees F (175 degrees C).
Where to from here?
Eggplant can be found in most fruit and vegetable stores in the right season. It can also be home grown – provided the temperatures are right. Ask at your local store or look up on the internet for more information regarding your area. Experiment with eggplant – you won’t regret it!
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