Eggplant, also known as Solanum melongena or eggfruit, is a solanaceous plant and a popular part of our diet. There are numerous recipes with eggplant. Typical of Mediterranean and Oriental cuisine, the use of eggplant is very diverse and the preparation is relatively simple. But eggplant can also play a role in health. Poor in calories, however, eggplants are usually only before preparation.
Eggplant: healthy multi-talent
There are different types, shapes and colors of eggplant. The best known eggplant is dark purple with a round-oval shape. Eggplants not only taste good, they are also said to have healing properties. Especially the fruit water of the eggplant is said to have a positive effect on rheumatism, sciatica and kidney ailments, as well as liver function. In addition, this vegetable is said to promote digestion and have anti-cancer effects due to the antioxidants it contains.
Nutritional values: How many calories do eggplants have?
The eggplant in itself consists mostly of water and is therefore very low in calories: On 100 grams there are just 17 calories. After preparation, it’s a different story: the eggplant is known to absorb a lot of fat. Therefore, it is advisable to use fats and oil sparingly when preparing eggplant.
Buy eggplant
Eggplants need a lot of heat to grow. Therefore, Germany imports eggplants from warm countries. Eggplants are usually harvested unripe and ripen during transport. When buying fresh eggplants, you should pay attention to their condition – as a prerequisite for successful preparation according to the recipe. Fresh eggplant can be recognized by a shiny, smooth surface. The style smells fresh. If you press lightly on the skin, it gives slightly. Unripe fruits, on the other hand, are hard and do not yield to pressure. These should be avoided, as unripe eggplants contain the bitter substance solanine.
Bitter substances: this should be taken into account during preparation.
Eating an eggplant raw is not recommended because of this bitter substance, which can cause discomfort with the stomach and intestines. Prolonged heating in the preparation of eggplant makes the bitter substances volatilize. Similarly, salt removes bitterness from the flesh. It is best to slice the eggplant, salt it and let it sit for 30 minutes. Eggplant freezes well raw and also after preparation. The skin of the eggplant can be removed just as well as with tomatoes or peppers. Either in the classic way of peeling, by brewing or by grilling in the oven. To do this, grill the eggplants in the oven at 200 °C for 20 minutes. Turn the eggplants several times until the peel is black and can be easily peeled off.
Eggplant as a casserole, mush or cream.
In preparation, eggplants are very variable. There are recipes for eggplant for frying as well as grilling. Well known is the recipe for eggplant stuffed with minced meat. But eggplant can also be prepared marinated, baked or steamed. Eggplants are equally tasty as a casserole, with minced meat or together with zucchini as a Mediterranean vegetable side dish. In Italian cuisine, eggplant and zucchini come into their own pickled in antipasti or with tomatoes as ratatouille. Eggplants characterize the typical taste of the most popular Greek casserole, the moussaka. Well-known for oriental cuisine are rather recipes for eggplant paste or eggplant cream. The creamy paste goes well with meat and vegetables or as an appetizer with bread. Eggplants are perfect for stuffing and gratinating because of their shape and texture. And the preparation is very simple: chop minced meat and/or vegetables (such as tomatoes, zucchini, onions), mix, season and bake in the oven with cheese.
Delicious recipes with eggplant
Eggplants can be used in numerous delicious recipes. Below you will find a small selection.
Eggplant paste
Eggplant paste is great as a dip or spread. Ingredients:
- 1 eggplant
- 2 garlic cloves
- 150 grams yogurt
- 3 tablespoons olive oil
- Oregano, salt
For the preparation of an eggplant paste is best suited the pulp of grilled eggplant. After grilling and removing the peel, puree the eggplant with the remaining ingredients. Then season and enjoy.
Eggplants from the tray
Eggplants are wonderful to prepare as oven vegetables. Ingredients:
- 1 zucchini
- 1 eggplant
- Vegetables of choice (for example, mushrooms, peppers, tomatoes).
- 1 clove of garlic
- Oregano
- Olive oil
Thinly slice the eggplant and zucchini and other vegetables. In the oil, mix the crushed garlic with oregano, salt and pepper. Drizzle over the vegetables and bake everything on the tray for about 20 minutes at 200 degrees in the oven.
Eggplants au gratin with goat cheese
A special treat is eggplant gratin. In this case, the vegetables are baked with goat cheese. Ingredients:
- 2 rolls of goat cheese (about 300 grams).
- 2 eggplants
- 2 garlic cloves
- Olive oil
Layer alternating slices of cooked eggplant and goat cheese. Season with crushed garlic and olive oil. After only five minutes of preparation in the oven at 200 degrees, this recipe is a feast for the eyes and taste.
Plant eggplant
Eggplants love light and warmth. So if you want to grow eggplants in your own garden, you should choose a place for it that is as sunny and sheltered from the wind as possible. Ideally, you plant an eggplant in a greenhouse, but if the conditions are right, growing it outdoors is also possible. Setting out the plants (grown in the room) can be done from the end of May. Eggplant plants need plenty of water. However, waterlogging should be avoided, for example, if the plant is cultivated in a pot. The eggplants can be harvested from the end of July to the beginning of October. As in the supermarket, eggplants on the plant should yield slightly when pressed with a finger. Only then are they ripe.
