Eggplant

Eggplant, along with potatoes, tomatoes, and peppers, is a member of the nightshade family. Eggplant hangs from vines on a plant very much like
tomatoes and comes in several widely available varieties such as classic (oval shape with purple color), Italian (small and mauve with white
streaks), Japanese (white with purple streaks), pink, and green. Eggplant can be egg-shaped, oval-shaped, or balloon-shaped with a pear-shaped
end, and has a somewhat bitter taste and spongy texture.

Eggplant is thought to have originated in southeast India around Assam and the adjoining area then known as Burma. From Southeast Asia it was
brought by traders from the Middle East to the Mediterranean in the early Middle Ages. The Moors introduced eggplant to Spain in the twelfth
century and it soon made its way throughout the rest of Europe. Four hundred years later, Spanish traders brought it to the Americas.
It was not until fifty years ago that eggplant was even considered acceptable to eat in the United States because many believed eating it caused
insanity, leprosy, and cancer.

Where Is Eggplant Grown?

Most of the world’s eggplant is grown in China. Italy, Turkey, Egypt, and Japan also produce significant harvests of the vegetable. Florida is the
largest U.S. producer of eggplant, accounting for more than thirty percent of the crop. New Jersey is the second largest, followed by California.
Mexico exports eggplant to the U.S. during the winter.

Why Should I Eat Eggplant?

Eggplant is high in potassium, copper, folate, magnesium, and fiber. It contains flavonoids and phenols such as caffeic acid and chlorogenic acid,
which may fight cancer, viruses, and harmful bacteria, and protect against damage to cells.

Home Remedies

In Asia, the roots are often used for coughs, phlegm, and sore throats. It is believed that crushing a baked, blackened eggplant and applying it to
teeth and gums will promote a healthy mouth. This concoction is also said to stop bleeding gums and nosebleeds. Eggplant has been used as an
antidote for poisonous mushrooms, to reduce hemorrhoids, soothe burns, and relieve cold sores.

Lifesaver!

HEART HEALTH: An animal study in Japan found that an anthocyanin unique to eggplant peels had anti–heart disease attributes. Rabbits with

high cholesterol that were fed eggplant had decreased weight, total cholesterol, LDL cholesterol, and triglycerides.

DETOXIFIER: A cell study found that eggplant triggered enzymes that detoxify and remove drugs and other harmful chemical substances in the

human body.

LIVER CANCER: A cell study found that a component of eggplant called glycoalkaloids killed human liver cancer cells.

 Tips for Using Eggplant

SELECTION AND STORAGE:

• Look for firm, shiny, smooth, deep purple skin. Avoid eggplant with cracked or shriveled skin, and stay away from brown, blue, or yellow
eggplants.
• Eggplant is best used right away, but may be kept in the refrigerator’s crisper drawer for up to one week.

PREPARATION AND SERVING SUGGESTIONS:

• The skin can be peeled with a potato peeler or it may be kept on.
• To tenderize the eggplant and remove some of the bitter flavor, sprinkle the eggplant with salt, let it sit for 30 minutes, and then wash the salt off.
• Eggplant can be baked, roasted, steamed, fried, or sautéed. The eggplant is done when a fork goes through easily.
• Scrape out some of the middle of the eggplant and stuff it with vegetables and cheese, then bake.
• Add eggplant to stir-fry, lasagna, or other pasta dishes.
• Puree eggplant with lemon juice, garlic, and olive oil for a bread spread or vegetable dip.