Eggplant: Intolerance & Allergy

Eggplant is one of the fruiting vegetables and belongs to the nightshade family. It originates from India. Typical of the eggplant is the white flesh, which has a slightly spongy consistency and is interspersed with many small seeds in the middle.

This is what you should know about the eggplant

Eggplant is more than 90 percent water. It is very low in calories. In addition, it contains vitamins B and C, some calcium, potassium, iron, folic acid, as well as carbohydrates. Originating in Asia, eggplant was brought to Europe by Arabs, but it was not cultivated for nutritional purposes until 200 years later. First of all, the fruits were cultivated in Italy, from where they spread throughout southern Europe. In Germany, they gained popularity only in the 70-ies. Most of the eggplants sold in our country come from the Mediterranean countries and North Africa. For growth they need a very warm climate. Therefore, eggplants in Germany thrive only in greenhouses, while in southern European countries they grow mainly outdoors. Originally, eggplants were spiny plants with green bitter fruits. Through centuries of breeding, different varieties have emerged. While in Germany it is primarily the elongated oval, dark purple eggplants that can be bought, the range in southern Europe and Asia is much more varied. Here there are orange-red, white, green and green-white marbled eggplants. There is also a wide variety of shapes. Varieties include spherical, teardrop, cucumber and snake-shaped eggplants. In Germany, these types are available in Asian stores, for example. Since eggplants are grown all over the world and also in greenhouses, they can be bought all year round. They taste neutral, as they have little flavor of their own and have only a slightly spicy aroma. Fruits available in winter are from the greenhouse and are less flavorful. A ripe eggplant can reach a length of about 20 centimeters.

Importance for health

Low in calories and fat-free, eggplant is healthy because it has a lot of fiber and has a laxative effect. Therefore, it is also ideal for dieting to reduce weight. Due to the swelling of fiber in the stomach, the fruit satiates quickly. It is also very healthy for the liver and bladder. The bitter substances contained in it have a relaxing, decongestant effect and stimulate digestion. the eggplant is also good against cellulite and has an anti-inflammatory effect. It reduces the free radicals that attack the cells. Thus, the eggplant also convinces with anti-cancer properties and also regulates cholesterol levels. It contains abundant copper, manganese and potassium. The latter is important for the nervous system, for example, while copper supports the absorption of iron. Manganese is the component of some enzymes. Caffeic acid in eggplant has antioxidant, antimicrobial and anticarcinogenic effects.

Ingredients and nutritional values

Nutritional information

Amount per 100 gram

Calories 25

Fat content 0.2 g

Cholesterol 0 mg

Sodium 2 mg

Potassium 229 mg

Carbohydrates 6 g

Protein 1 g

Vitamin C 2.2 mg

Eggplant is more than 90 percent water. It is very low in calories. It also contains vitamins B and C, some calcium, potassium, iron, folic acid, and carbohydrates. The amount of fat-soluble fiber can bind harmful LDL cholesterol. Eggplant also has a high content of caffeic acid.

Intolerances and allergies

Eggplant contains solanine. This is the poison of the nightshade family. Therefore, it should never be eaten raw, as the substance can cause stomach and intestinal problems. It is advisable to allow eggplants that are still hard or unripe to ripen first, as this reduces the solanine content. Then it can be further processed and heated to destroy the solanine. There are many healthy recipes to choose from.

Shopping and kitchen tips

When shopping, make sure the skin of the eggplant is not too dark, smooth and dull shiny. The green must look fresh and the eggplant must yield a little when pressed. The seeds, as well as the flesh, ideally have a bright white color.If the seeds or flesh are discolored brown, this indicates that the eggplant is not fresh or overripe. In the refrigerator, the eggplant quickly loses its firm consistency and becomes sticky. Therefore, it is advisable to store it at room temperature for only one or two days. It should not be stored with other vegetables or fruits, such as tomatoes and apples. These give off a gas to which the eggplant is sensitive. Eggplants harvested when ripe are generally very sensitive. Since salt removes the bitter substances from eggplants, the flesh should be salted and left to marinate for half an hour before preparation. In addition, eggplants should always be processed unpeeled so that the minerals and vitamins contained in the skin are preserved. The same applies to the aroma. However, before preparing the fruit should always be thoroughly washed.

Preparation tips

Eggplant can be boiled, fried, deep-fried, grilled, baked or steamed as a vegetable. The preparation of eggplant is simple and quick: it is washed and the calyx and stem base are cut off. The flesh is always sprinkled with a little lemon juice or vinegar immediately after cutting the fruit in half, otherwise it will turn brown. To hollow out eggplant for stuffing, the flesh can be cut into diamonds and scooped out. On their own, eggplants taste somewhat neutral. Therefore, they should be prepared together with other ingredients and spices, such as peppers, tomatoes, garlic, spicy cheese or curry. Eggplants are very variable in preparation. Classics are eggplant stuffed with minced meat, rice or mushrooms. They are also tasty as a casserole and together with zucchini as a healthy Mediterranean vegetable side dish. They are also popular in salads and stews. A special delicacy is ratatouille. This is a popular stew in France. If they are breaded in slices and fried, delicious vegetarian cutlets are created. In Turkey, eggplant is used for the vegetable dish Imam Bayildi. It is stewed and stuffed with tomatoes and onions. Eggplant also goes perfectly with meat and fish. By a strong seasoning with garlic, lemon juice, onions, pepper, basil, oregano and much more can be conjured up during cooking from the vegetables as needed a delicious treat. Of course, the low-calorie nature of the fruit suffers a little due to the preparation with fat, but olive oil and eggplant simply form a unit. Whether stewed, stuffed, baked, fried, deep-fried or boiled, the mild flesh of the eggplant blends well with any other ingredient and any spices. However, when eating an eggplant, always keep in mind that it should never be eaten raw due to the bitter compounds it contains.